Author Notes: 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.
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 deliciously cold milkshake.
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. —heinstirred
liter full cream milk
milliliters coffee liqueur
milliliters caramel sauce OR
tablespoons caramel treat thinned with milk or coffee liqueur to a pouring consistency
scoops vanilla ice cream
coffee liqueur and brown sugar to decorate glasses
- Heat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes.
- Add the coffee liqueur 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 of the coffee liqueur 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.