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Milky Salted Caramel


Sometimes, it’s okay to eat salted caramel straight from the jar. Other times, you want a bit more of an excuse to enjoy the sweet treat — and that’s when you turn to this recipe from Joy the Baker. Sweet, salty homemade caramel is whisked up in a skillet, and blended with warm milk for a delectable after-dinner treat. 

Sweet and salty and creamy beyond!  This drink is mega indulgent!  Think:  after dinner sipping.  Think:  mid afternoon sipping followed by a good long nap.

This is just what I needed to kick my own but out of an itty-bitty work funk.

Get  the recipe on Joy the Baker

Photo by Joy the Baker

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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