I read a lot of food blogs. As in, on any given morning when I wake up I find my inbox flooded with at least 12-15 emailed blog posts and reading them all while I’m still tucked away in bed is probably one of the best ways to start the day.
Two blog posts I read this week inspired me to make miso salted caramel hot milk. Food52 and Joy the Baker are wonderful resources for cooks and bakers alike. Each recipe is accompanied with insight and a small story to sweeten the deal. Joy is just plain cool (her April Fool’s day post was a hilarious satire on trends in food blogging) and Food52 has more than drool-worthy unique recipes but also an online store called Provisions that stocks so many gorgeous kitchen and cooking items that I am waiting with baited breath for them to ship to Canada.
It may seem like a strange marriage, the Japanese miso paste and sweetened milk. As you probably know by now, I’m a fan off odd-couple flavors and sometimes, like now, they pay off beautifully. The miso lends the caramel a saltiness and depth of flavor that foodies like to refer to as umami, a ‘fifth’ taste beyond sweet, savory, bitter and salty. The recipe is lactose-free but can easily be made with milk and cream. Here I use one part coconut milk from the can to one part almond milk (though any non-diary substitute can be used). It’s a thick, sweet drink that you sip slowly like drinking chocolate.
- 1 cup brown sugar
- ¼ cup water
- ½ cup canned coconut milk
- 2 tablespoons white miso paste
- 2 cups canned coconut milk
- 2 cups non-diary milk
- First, combine the sugar and white in a saucepan, stirring briefly to incorporate. Bring to a gentle boil and turn off when the liquid turns a rich amber color. Remove from the heat in order to add the coconut milk. Mix over low heat and add the miso paste. The mixture may foam, if so lower or remove from heat and stir until it is fully combined.
- Heat the milk in a small saucepan or a milk frother. Add 4 tablespoons of caramel to each glass and pour the warm milk over top. The recipe makes approximately 4 glasses so if you only want one at a time, pour the caramel in a container and refrigerate.