Vanilla Steamed Milk with Caramel Swirls
- SERVINGS: 4
It is important to use whole or two percent milk in this recipe for a rich and creamy froth.
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- 1 3/4 cups sugar
- 1/2 cup water
- 2/3 cup heavy cream
- 1 quart whole or 2% milk
- 1 vanilla bean, split lengthwise
- 1/3 cup coffee liqueur (optional)
- In a heavy, medium saucepan, bring the sugar and water to a boil. Cook over moderate heat, without stirring, until a deep amber caramel forms, about 12 minutes. Remove the pan from the heat. Slowly and carefully add a little of the cream to stop the cooking, then whisk in the remaining cream until the sauce is smooth. Let cool to room temperature.
- In a large saucepan, simmer the milk with the vanilla bean over moderately low heat for 5 minutes. Remove from the heat and stir in the coffee liqueur. Remove the vanilla bean and scrape the seeds into the milk. Using an immersion blender, beat the milk until a layer of froth forms. Pour off the milk into warm mugs, then spoon the froth on top and drizzle with the caramel sauce. Serve at once.