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Milk Recipes

Steamers Recipes

Courtesy of GotMilk.com

For a break from the coffee bean, make a selection from your local cafe's colorful row of Torani syrups and order a steamer.

It's a hot concoction of steamed milk flavored with Italian syrup. Order it with an inch or two of silky sweet foam, and choose toppings such as shaved chocolate or cinnamon.

Here's Paris Hilton's favorite:

SUNDANCE STEAMER

8 oz. milk
1 1/2 oz. Torani Vanilla Bean syrup

Steam Torani syrup and milk together; pour into 16 oz. glass.

This is Jennifer Tilly's pick:

CHERRY CHEESECAKE STEAMER

8 oz. milk
1 oz. Torani Cheesecake syrup
1/2 oz. Torani Cherry syrup

Steam Torani syrup and milk together; pour into 16 oz. glass.

You can also steam these at home with your espresso maker. Or use your french press coffee maker to create great foam and froth:

1. Microwave the milk and syrup on medium for 20 seconds.

2. Pump the plunger of your french press coffee maker through the milk and syrup 10-12 times until frothy.

3. Partially fill mugs, top with foam, and microwave for another 10-20 seconds. The mixture will expand, so be ready to stop the microwave before it spills over. Sprinkle with candy cane or chocolate sprinkles.

(If you don't have a French Press coffee maker, you can mix the hot milk and syrup in your blender until froth forms.)

Drinks

CHOCOLATE VELVET

2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3 teaspoons arrowroot or cornstarch
6 cups whole milk, divided
4 ounces semisweet chocolate, chopped fine
4 ounces white chocolate, chopped fine
1 egg, slightly beaten
1 teaspoon vanilla extract
Shaved chocolate (optional)

Blend sugar, cinnamon, nutmeg and arrowroot or cornstarch in saucepan. Mix with 1/3 cup of milk. Cook for two minutes.

Add the remaining milk. Add the two types of chocolate; bring to a gentle simmer over medium heat. When hot, fold slowly, take 1 cup of chocolate mixture and mix it into the egg. Temper the product.

Fold the egg mixture back into saucepan. Whisk until thickened. Remove from heat and add vanilla.

Pour hot chocolate into a mixing bowl. Beat only the top to make it foamy. Pour chocolate into wide cups, garnish with shaved chocolate. Chill for 5 minutes and serve.

EGGNOG

12 ounces milk
6 ounces rompope (eggnog)
2 tablespoons instant coffee
2 tablespoons brown sugar

In a saucepan, bring milk to a boil. Add coffee and sugar mix. Place in a cup and mix with the eggnog.

Preparation: 5 minutes

CORN ZUCCHINI CHOWDER

4 cups chicken stock, divided
1 cup diced zucchini
1 roasted red chile pepper
2 cups frozen white corn
1/2 teaspoon crushed oregano
Cayenne pepper
Salt and pepper
1 cup whole milk
1 cup shredded jack cheese

Bring 3 cups of chicken stock and zucchini to a boil. Cook until zucchini is semi-tender.

In the blender, add 1 cup of stock, the roasted red pepper and blend until smooth. Add about 1 1/2 cups of the corn and blend slightly, leaving the corn chunky. Add this to the pot with the zucchini, and the remaining corn.

Add the oregano, salt, pepper and cayenne pepper to taste. It should be a little spicy. Just before it boils, add the milk and the cheese. Do not let it boil. Mix and serve.

POTATO SOUP

4 tablespoons butter
2 large onions, finely chopped
2 tablespoons flour
3 cups chicken broth
5 medium potatoes, peeled and diced into small cubes
1/8 teaspoon saffron (optional)
1/8 teaspoon pepper, or more to taste
1 teaspoon salt
3 cups milk
1/2 cup frozen or canned green peas
3 eggs
4 ounces cream cheese, softened
1 large, ripe avocado, peeled and sliced into small cubes
1/4 cup chopped cilantro leaves

Melt butter in large saucepan. Saute onions until soft but not brown. Stir in flour and mix until smooth. Add chicken broth gradually, stirring constantly until boiling.

Add potatoes, saffron, pepper, and salt, and simmer for 15 minutes. Add milk and peas and continue cooking gently for 5 minutes.

Meanwhile beat eggs and cream cheese together in bowl, then gradually add 2 cups of the hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan and heat through, but do not boil.

Place some avocado cubes into each soup bowl, pour hot soup over them, and garnish with cilantro.

ASTROLOGY COOKBOOKS

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