Hot malted milk with cinnamon dulce de leche
Australian Gourmet Traveller recipe for hot malted milk with cinnamon dulce de leche
- Serves 6
- 5 mins preparation
- 30 mins cooking
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
- 1For 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.
- 2Meanwhile, 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.
