I am sure I got the idea for these Christmas Milkshakes on the treadmill. And it is not the first time that has happened. In all honesty it is such a dull experience being on one, combined with watching news which is hardly ever good, that my mind usually wanders to what I am going to do for the blog. I wanted to do a festive holiday drink but am a bit of a creature of habit and my Fabulously Festive Cocktail remains the drink of choice during December and since I posted it last year, I needed to come up with something new.
I then remembered Jennifer Rodda’s Spiced Caramel Milk she posted in May this year. I loved the simplicity of it and it looked so comforting, perfect for a cold winter’s evening. But it is summer in Cape Town so it needed to be ice cold as well.
So this is the result of a delicious afternoon playing with cinnamon, milk, ice cream and a bit of alcohol. You can make the drink immediately once the milk has infused or if you want it chilled rather, pop the cinnamon milk in the fridge for a few hours to make a tasty cold milkshake.
I stuck to a coffee liqueur as I had leftover from the Flourless Chocolate Fruit Cake I made a few weeks back but I think a chocolate liqueur would work well or an almond or even orange liqueur could be divine as well. You do not want to overpower the cinnamon flavour in the milk so bear that in mind.
How you drink the caramel layer is up to you. You can mix it in and then drink or you can sip your drink and finish off with a fabulous caramel mouthful.
Oh, and before I forget. Dear Jennifer. I know this is probably the 3rd or 4th recipe of yours I have adapted for my blog. I am not stalking you, I just love your work. OK, maybe stalking you a bit but in a good way. In a “let’s spend the day cooking together” kind of way!
- 1 litre full cream milk
- 3 cinnamon quills
- 90ml Kahlua or other coffee liquor
- 100ml caramel sauce or 5 tablespoons caramel treat thinned with a bit milk or Kahlua to a pouring consistency
- 4 scoops vanilla ice cream (best quality possible)
- ground nutmeg
- Kahlua and brown sugar to decorate the glass
- Heat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes.
- Add the Kahlua to the milk and mix.
- Place plastic wrap on top of the milk so that no skin forms and refrigerate for about 4 hours (skip this part for a warm milk shake).
- Dip the glass rim into some Khalua and then press against the sugar to coat the rim of the glass
- Place a heaped tablespoon of caramel sauce in the bottom of the glass.
- Gently pour the cinnamon milk up to ¾ of the glass.
- Spoon a scoop of vanilla ice cream on top and sprinkle with some nutmeg and serve.
- Adapted from Milk and Honey