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Hot malted milk with cinnamon dulce de leche

Australian Gourmet Traveller recipe for hot malted milk with cinnamon dulce de leche

By Emma Knowles
  • Serves 6
  • 5 mins preparation
  • 30 mins cooking
Hot malted milk with cinnamon dulce de leche
Hot malted milk with cinnamon dulce de leche

Ingredients

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

Method

Main
  • 1
    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.
  • 2
    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.
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  • Author: Emma Knowles