Dulcey Date Milk

The flavours of Ramadan blended into a chocolate milk
ByJasmine BandaliSunday , 07 June 2015
Dulcey Date Milk

MAKES 5 200ML SERVINGS

INGREDIENTS
800ml full fat milk
200ml Dulcey chocolate
½ vanilla bean pod, scraped
130g dates, stoned and chopped

METHOD
1 Place the dates in a pan with the milk and vanilla, set over a medium-high heat. Boil until the dates are soft.
2 Mix with a hand blender and strain to remove the skins from the dates. Weigh the strained mixture and top up with milk until it weighs 930g.
3 Place the mixture in a pan and crumble in the chocolate. Warm through, until the chocolate melts. Remove from the heat.
4 Mix with a hand blender for about 30 seconds.
5 Serve hot or allow to cool and chill in the fridge until ready to serve cold.

Marrakesh Mint Milk
 

MAKES 5 200ML SERVINGS
INGREDIENTS                                                                       

800ml skimmed milk
1 tbsp Marrakesh mint tea leaves
250g white chocolate
1 tsp peppermint paste

METHOD
1 Make a cold infusion using the milk and the tea leaves. Cover and leave to chill overnight in the fridge.
2 Strain the milk to remove all the tea leaves. Weigh the milk and top up with fresh milk until it weighs 815g.
3 Bring to the mixture to the boil, adding in the white chocolate until it melts.
4 Emulsify using a hand blender. Add the peppermint paste and blend again with the hand blender for about 30 seconds.
5 Serve hot or allow to cool and chill in the fridge until ready to serve cold.

APRICOT AND SAFFRON MILK
MAKES 5 200ML SERVINGS

INGREDIENTS
500ml skimmed milk
½ tsp saffron
275g apricot puree
250g Valrhona Ivoire Chocolate

METHOD
1 Boil the milk and the saffron together to release the saffron aroma. Remove from the heat, cover, and
allow to infuse for 10 minutes.
2 Add the chocolate to the pan, and reheat the mixture, until the chocolate melts.
3 Emulsify for about 30 seconds with a hand blender.
4 Serve hot or allow to cool and chill in the fridge until ready to serve cold.

 

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