When we were in San Francisco recently we took a wander around the delightful farmers market in the ferry building. While there we discovered this great cheese shop which had a milk bar and cafe attached – The Cowgirl Creamery Sidekick (cute name huh?). The menu sounded so good that we stopped for breakfast and sampled a (rather large) selection of delicious cheesy sandwiches, including a spicy chevre and jam roll which was brilliant. The other highlight was their raspberry steamed milk. Why had I never thought of this before? I don’t drink coffee and hot chocolate loses it’s appeal after awhile, but raspberry steamed milk is a definite winner. Once home, I decided to re-create the recipe and so here is my version.
NB. For all those nesquik lovers out there, this is nothing like that bright pink, artificial tasting stuff. It is a gently scented, pastel pink comforting cup of goodness made from the real thing.
Hot raspberry scented milk
1 cup frozen raspberries (no need to defrost)
3/4 cup water
1/4 cup caster sugar
1 teaspoon vanilla extract
Combine raspberries, water, sugar and vanilla in a saucepan over medium heat. Stir to dissolve sugar and then bring to a simmer. Set aside for 15 minutes to infuse. Strain the mixture through a sieve, trying not to squash too many of the berries. You can either use the syrup immediately or cover and store for up to one week in the fridge. For each drink – heat 3/4 cup of milk and then add 1/4 cup of the raspberry syrup.
Makes 4 drinks
0O0 You can keep the strained berries and enjoy them with porridge, yoghurt, in smoothies etc.
0O0 If you have a milk frother or coffee machine you can heat the milk with this to get a nice fluffy drink.