Flavored milk gets a refined twist. Whole cow’s milk provides essential richness to these recipes, but feel free to sub in goat’s, sheep’s, or even buffalo’s milk if you have access to them. We’re indulging our inner children, after all—experimentation is what it’s all about!
Pistachio, Cardamom, and Honey Milk
Ingredients
- ¼ cup pistachio paste
- 4 whole cardamom pods crushed
- 1 tablespoon honey
- 2 cups whole milk
- Honeycomb to garnish
Instructions
- Combine all ingredients a small saucepot and bring to a gentle simmer over medium heat. Once simmering, remove from heat and whisk, making sure all of the pistachio paste is dissolved. Steep cardamom in milk for 30 minutes, then strain milk through a fine-mesh sieve and place in the refrigerator to cool completely. Serve cold or warm garnished with a cube of honeycomb.
Notes
Swap cow's milk for coconut milk for added flavor—perfect for those with lactose sensitivity
Dark Chocolate Milk with Torched Marshmallow
Ingredients
- DARK CHOCOLATE SYRUP:
- ¾ cup dark unsweetened cocoa powder
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- MARSHMALLOW FLUFF:
- ¾ cup light corn syrup
- ¾ cup granulated sugar
- 3 large egg whites
- ½ teaspoon cream of tartar
- Pinch fine sea salt
- 1 teaspoon vanilla extract
- MILK:
- 2 cups whole milk
- 6 tablespoons Dark Chocolate Syrup
- ½ cup Marshmallow Fluff
Instructions
- CHOCOLATE SYRUP: Combine all ingredients in a small saucepot, add ¾ cup water, and bring to a simmer over medium heat. Simmer mixture 3 to 4 minutes, whisking occasionally, or until it is thick and smooth. Cool completely and store in the refrigerator in an airtight container for up to 1 month.
- MARSHMALLOW FLUFF: Combine corn syrup, sugar, and ¼ cup plus 2 tablespoons water in a medium saucepot and bring to a simmer over medium heat. Cook until mixture reaches 240°F on a candy thermometer, about 10 to 15 minutes. While mixture is simmering, place egg whites in the bowl of stand mixer fitted with the whisk attachment. Beat on medium speed until egg whites are foamy, about 2 minutes. Increase speed to medium-high and add cream of tartar and salt. Continue to beat until soft peaks form.
- Once sugar mixtures reaches 240°F, remove from heat and let rest for about 20 seconds. Increase the stand mixer speed to high and, slowly stream sugar mixture into the egg whites, trying not to let the sugar mixture hit the whisk or the sides of the bowl. Once all the sugar is added, scrape down the sides of the bowl with a spatula to ensure sugar mixture is fully incorporated, then continue to mix for 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Add vanilla and whisk for 1 minute longer. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- MILK: Whisk together milk and syrup in a large bowl. Using the back of a tablespoon, smear small mounds of the marshmallow fluff around the rim of a tumbler glass. Using a blowtorch, gently brûlée the marshmallow fluff until it is browned but not burnt. Add chocolate milk to the prepared glass and enjoy.
Notes
Use leftover Marshmallow Fluff to top hot chocolate, brownies, or a lemon meringue tart
For a chocolate-banana version, blend half a banana into the milk and garnish with a slice of banana
For a chocolate-banana version, blend half a banana into the milk and garnish with a slice of banana
Erin Harris
Erin Harris is a classically trained chef who spent time living and working in Italy early in her career. After years of being an enthusiast of fine cheese, Erin studied and trained to become a Certified Cheese Professional through the ACS. Combining her passion for fine food and cheese, today Erin is a cheesemonger and a freelance recipe developer and consultant. In her free time, Erin can be found traveling in search of her next cultural adventure.
