Instead of hot chocolate, go for hot vanilla with this easy-to-make milk steamer~ by Deanna Segrave-Daly, RD
I’m so over winter.
Like that isn’t an obvious statement.
As we’ve reached the third snowiest winter ever here in Philly and spring is still officially a month away, I’m trying (rather desperately) to keep sunny in the kitchen at least with recipes like this. And this.
So, with this month’s Recipe ReDux theme, I knew I was going hot beverage (with a tropical twist.)
Beverages Are Hot – That which is served in a mug, glass, or stein is becoming just as interesting as what’s on the plate. New cocktail-only blogs are emerging. Pinners are cooking with their Keurig K-cups. Hot beverages have gone way beyond hot cocoa. Beverages are in! Whether you’re serving something hot or cool, kid-friendly or happy hour worthy, show us your healthier drink.
I’ve always been a vanilla girl. While I do love me some dark chocolate (Dove Minis) and ANYTHING chocolate peanut butter (my pinterest board devoted to Peanut Butter Chocolate Love), vanilla was always my ice cream choice since I was a kid. I’ve made my own vanilla extract, vanilla sugar and even vanilla salt. I’m a sucker for any kind of vanilla lotion, soap or household product.
So, why not hot vanilla instead of hot chocolate? Since my espresso maker/milk steamer died a few years back and I haven’t replaced it, I whipped this version up on the stove in 5 minutes using both cow’s milk and canned light coconut milk, topped with a small dollop of real whipped cream and a sprinkle of unsweetened coconut.
And this milk frother (that I’ve used for 15 years now) made it coffee house presentation worthy.
I’m thinking next time I make this, I need to add a shot of Kahlua or Amarula (an insanely good cream liqueur from South Africa.)