Recipe For Infused Milk

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.

Infused Milk Hot Chocolate
Infused Milk Hot Chocolate
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5 from 1 vote

Infused Milk

Infusing milk before you use it in recipes can impart a lovely flavour to the dish you are making
All Rights Reserved: an original recipe from Lavender and Lime


  • 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

Click on the links for conversions and notes.

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.

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20 thoughts on “Recipe For Infused Milk

  1. As you say Tandy infusing milk adds wonderful flavour to recipes – custard and custard desserts in particular benefit I think.

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