Warm Cinnamon Honey Milk
Lynley Jones
Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
Serves 4-6
Ingredients
Warm, frothed Cinnamon Honey Milk made in the Adventure Kitchen.
6 cups milk (preferably whole)
1 Tablespoon + 2 teaspoons vanilla extract (see notes)
2 Tablespoons honey
Optional: ground cinnamon for garnish
Instructions
1. Combine the milk and cinnamon sticks in a medium saucepan with the lid askew, over medium heat. Warm until steaming, then stir and turn to low. Let the cinnamon steep into the milk for at least 10-15 minutes and as long as an hour, stirring periodically. (The longer you steep it, the more the cinnamon flavor.) Keep the lid askew on the pan to prevent a skin from forming.
2. Remove from heat and stir in the vanilla and honey.
3. Froth the milk like this: hold a whisk in the milk vertically, tines down, between your hands with the palms facing each other. Rub your hands back and forth against each other to make the whisk spin in the milk. As it spins, a froth will form.
4. Serve in warm cups with a dollop of froth in each cup, and a sprinkling of cinnamon if desired.
Notes:
Keep an eye on the saucepan to be sure your milk doesn't boil over.
The froth on top prevents a skin from forming in the cups after you serve it. Plus, it's fun. ;)
Spices and ingredients used in this dish:
Cassia is the familiar type of cinnamon we grew up with the in United States. Warm, sultry and comforting. Steep it in a hot drink, use it in oatmeal or dessert, or make something savory with it.
Cassia is the type of cinnamon we all grew up with here in the US. It’s got that classic “cinnamon” flavor. We chose this cinnamon because it’s very fragrant and flavorful, and it comes from a source in Vietnam that pays its workers a fair trade wage.
1/2-cup sized jar.