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Hot caramel and star anise milk

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By Rodney Dunn
  • 5 mins preparation
  • 30 mins cooking
  • Serves 6
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Hot caramel and star anise milk
Instead of a hot chocolate, why not try a hot caramel for a twist on the classic? Make the caramel as far ahead as you wish, keep it in the fridge and have it with the warm milk as the mood takes you.


  • 350 gm caster sugar
  • 100 ml pouring cream
  • 2 litres full-cream milk
  • 1 vanilla bean, halved lengthways
  • 4 star anise
  • To serve: finely grated nutmeg


  • 1
    Cook sugar in a saucepan over medium-high heat until it begins to dissolve, swirl the pan and continue to cook until it becomes golden brown (5-10 minutes). Remove from heat, add cream; be careful, mixture will spit. Return saucepan to heat and stir until caramel dissolves.
  • 2
    Place milk in a saucepan with vanilla bean and star anise. Warm over a low heat until milk comes almost to the boil, then strain.
  • 3
    Spoon a little caramel into serving cups, top with milk, dust with nutmeg and serve.


Drink Suggestion: Add a splash of Armagnac. Drink suggestion by Max Allen