A steaming cup of this beautiful creamy, soothing caramel milk is such a blissful way to warm your belly on a cold winters day . . . since we just got our first snow of winter in London I thought it might be the perfect time to share the recipe with you.
This recipe is simple – let’s face it, that is the only way I like to cook. My brothers who are adamantly against almond milk and dates absolutely LOVED this cup of steaming goodness and were none the wiser to the ingredient list . . .
2 pitted medjool dates
1/4 tsp vanilla powder (you can also use natural vanilla essence or scrapings from a vanilla pod)
pinch of cinnamon
1 cup of almond milk (or whichever milk you like to use). . . I find I get the creamiest yummiest results from freshly squeezed almond milk
Blend the dates and 1 tbsp boiling water in a blender until a smooth paste. Add in all other ingredients and blend until combined.
Pour into a saucepan and whisk over low heat until warmed through.
Pour into a mug, sit by an open fire, and have with your favourite cookie.