WARM BLANKET

WARM BLANKET

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Ingredients

Adjust Servings:
1 cup Milk whole
1 fluid ounce Amamretto
1 fluid ounce Cognac or good quality brandy
2 tablespoons honey
1/4 piece vanilla bean
nutmeg or toasted almonds for garnish
Cuisine:
    • Serves 2
    • Medium

    Ingredients

    Directions

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    This is really the sort of winter drink that reminds me of an evening in front of the fireplace with a good book, an open box of Christmas cookies and rolled into a think blanket.
    It also reminds me of the non-alcoholic version, everything but the alcohol) my mother used to serve us to keep us growing and healthy when my siblings and I were younger.
    The idea of serving the drink in a small milk bottle came when I visited Hong Kong last, and saw those bottles in the supermarket. I just had to buy milk and keep the bottles, knowing that they would come in handy sooner or later.

    1. Cut the vanilla bean lengthwise in half.
    2. In a saucepan bring gently heat the milk, honey and vanilla and infuse the milk for at least 5 minutes.
    3. Remove the vanilla bean and scrape out the seeds. Discard the pod and return the seeds to the milk. Add the amaretto and the cognac and blend up with a hand blender. You want to ensure that a nice froth has formed.
    4. Pour in your serving glass, with additional froth on top and sprinkle with a little nutmeg to your liking.
    5. Alternatively slivered toasted almonds make a suitable decoration as well.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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