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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


  • 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
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At A Glance

  • Serves 6 people

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