Did you know that tomorrow is Caramel Day?
You may say that I’m a fan of the gooey goodness and a firm believer in this lustrous day when we come together and celebrate the sugary brown sweetness – at least since @hulkran told me there was such a day 🙂
So, in case you haven’t prepared anything yet, I decided to share my recipe for caramel milk. That’s usually something I like to drink in winter when it’s cold and dark outside but if you ask me, there is no such thing as a wrong time for caramel milk. If you don’t like it hot, you can wait for it to cool and maybe put some ice cubes in and drink it cold, too!
Caramel milk is really easy to make. You only need to be careful not to burn anything! As I mentioned in my previous post about sugaring, melting sugar can be tricky business and milk burns easily, too. But as long as you are careful, don’t turn the heat up too high and stay near the stove, you should be fine.
Servings: 1-2 | Time: 20-30 min
What you need:
- 1/2l milk
- 25g sugar
You might also want to add:
- whipped cream
- cinnamon, vanilla,
- marshmellows, chocolate rasps
- anything else you’d like to try with your caramel milk
Here’s how you do it:
- Put the Sugar in a pot/pan/saucepan (disperse evenly), turn on the heat and wait for it to melt. If you have a white- or light-colored pot that would be best because you can better see when all the sugar is molten.
- Take the pot off the stove and then pour the milk slowly into the pot with the sugar. The sugar will turn hard when you add the (cold) milk.
- Put the pot back onto the stove until the milk is hot and the caramel dissolves into the milk.
- Pour your caramel milk into a cup of your choice, add some extras if you want to and enjoy!
I think this may very well be the best caramel milk I’ve ever made! I decided to add whipped cream – whipped by yours truly and sugar-free to make me feel better 😉 -, a pinch of cinnamon and vanilla.