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Hot malted milk with cinnamon dulce de leche

You'll need

  • 1 litre (4 cups)
  • milk
  • 100 gm
  • malted milk powder, or to taste, plus extra to serve
  • 1
  • vanilla bean, scraped seeds only
  •  
  • Cinnamon dulche de leche
  • 375 ml (1½ cups)
  • milk
  • 115 gm
  • caster sugar
  • 1 tsp
  • ground cinnamon
  • 1
  • vanilla bean, scraped seeds only
  • 1/8 tsp
  • bicarbonate of soda

Method

  • 01
  • For cinnamon dulche de leche, combine all ingredients except bicarbonate of soda in a heavy-based saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, then add bicarbonate of soda (mixture will foam). Reduce heat to medium and cook, stirring, until mixture thickens (25-30 minutes). The mixture is ready when you can draw a spoon across the bottom of the pan and a line remains visible. Place pan in a bowl of ice and stir until cold, then transfer to a sterile jar. Makes about 250ml and will keep in the fridge for 1 month.
  • 02
  • Meanwhile, combine milk, malted milk powder and vanilla in a heavy-based pan and stir over medium-high heat until malt dissolves. Bring to a simmer, remove from heat and whisk to create froth (you can also use a stick blender or the steam attachment of a coffee machine). Divide among heatproof glasses, add dulce de leche to taste, scatter with malted milk powder and serve immediately.

At A Glance

  • Serves 6 people
  • 5 min preparation
  • 30 min cooking
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At A Glance

  • Serves 6 people
  • 5 min preparation
  • 30 min cooking

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