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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
- 1 liter full cream milk
- 3 cinnamon quils
- 90 milliliters coffee liqueur
- 100 milliliters caramel sauce OR
- 5 tablespoons caramel treat thinned with milk or coffee liqueur to a pouring consistency
- 4 scoops vanilla ice cream
- ground nutmeg
- 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.