I have recently been added to a group chat of my primary school friends. It has been over 30 years since I last saw some of them and the conversation is infused with all sorts of memories, both good and bad. I am sitting on the sidelines, mostly, ‘listening’ in. And as we are scattered all over the world the chat goes on 24 hours a day. I don’t bother to catch up with what I have missed as there are plenty of other things I need to do during the day. But, this so reminds me of how blessed we were to grow up in a fantastic environment. Our school was the central focus of our neighbourhood. On one side was little Italy and on the other was the rest of us.And by the rest of us, I mean Jews, Lebanese, Portuguese, Greeks and South Africans. We could walk to school and back, and to our friends. We spent most afternoons playing at each others’ houses and no one was excluded from the fun. Our house had the largest mulberry tree you can imagine and we would sit under the branches devouring this summer treat. I would often climb the tree – always higher than anyone else. Not all of school was a happy experience, and from reading the messages, I can see this applies to some of us more than others. But regardless, I try and think of all the positives growing up in The Grove has brought to my life. Like swimming on a hot summers day, drinking hot chocolate on cold days, feeding the silkworms from our tree, and generally having a good time. To bring back some of those memories I decided to make some infused milk to go into my hot chocolate (recipe to follow). You can use what ever spice, herbs or flowers you feel like. Just adjust the quantity so that you get only a strong hint of the spice when you use the milk for something else.
- 250 mls milk
- 1 cinnamon quill / 45mls whole spices / 45mls fresh herbs / 5mls lavender petals / zest of citrus fruit / a few fresh flowers
- Place the milk into a sauce pan
- Over a medium temperature bring to a gentle boil
- Reduce the heat, add your herbs or spices
- Leave to simmer for 5 minutes
- Remove from the heat and leave to cool completely
- Strain and use
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Dave and I are overseas in Scotland. I will be back in my office on the 16th of September and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.
What I blogged September 10:
- one year ago – Samsung Smart Oven
- two years ago – Amarula Hot Chocolate Spoons
- three years ago – Home Made Tomato Ketchup
- four years ago – Something Savoury Challenge Using Nuts
- five years ago – Cauliflower Purée
20 thoughts on “Recipe For Infused Milk”
As you say Tandy infusing milk adds wonderful flavour to recipes – custard and custard desserts in particular benefit I think.
I will try infusing my milk for custard as well 🙂
Lovely memories, Tandy.
Thanks Liz xx
Hi Tandy, love your infused milk, this sounds like it would be perfect at night, kind of calming with the lavendar and all.
The lavender makes it very calming 🙂
What a delicious sounding milk drink Tandy! And it sounds like you had a wonderful childhood there. Isn’t it funny how life becomes so complicated as you get older?
I am not sure why life has to get more complicated!
I love reminiscing about childhood years with my friends. It makes me feel young and carefree to go back in time. Your infused milk sounds so delicious. It’s perfect for cold weather.
And we have been having quite a bit of that weather recently 🙂
I can imagine using this infused milk in a chai cake – bet it imparts a lovely taste
Wow, that is such a great idea!
I love the idea of making this infused milk for my hot cocoa as we call it here Tandy! Now about getting together with primary school friends, I’m not sure I’m ready for that quite yet!
I think hot cocoa is perfect, as usually I use cocoa to make my hot chocolate 🙂
Love the idea of infusing the milk before it goes into the hot chocolate Tandy – and the idea of catching up with old friends.
Both are very good 🙂
Great idea to infuse milk ahead of time for another recipe, well worth it!
Totally worth it 🙂
I love this idea, Tandy!
Thank you Zirkie 🙂