You’ve probably head of chocolate milk, maybe even strawberry or vanilla milk, but have you heard of caramel milk? Caramel milk tastes better than its more famous cousins, in my opinion. I’ve always wanted to add cream to chocolate milk, but I haven’t because of the “unhealthy” repercussions. Using a caramel sauce that has cream allows me to sneak cream into my milk resulting in a smoother, richer taste.
Anyone who has made hot chocolate from water and from milk should know that milk adds something to beverages that water lacks. Milk is 88% water, so it has many of the solubility properties of water. Both are able to dissolve sizeable quantities of solutes (like sugar and salt), but water is a better solvent.
Milk more than makes up for any lack in solubility with its fat and protein content. The fat content is why I prefer to use milk in hot chocolate and caramel milk instead of water. The fat in milk provides a thickness and a richness that water lacks. This richness amplifies the flavors and sweetness that are included in the caramel or chocolate.
1 cup sugar
1/8 tsp of cream of tartar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
- In a heavy-bottomed saucepan, combine the sugar, cream of tartar and water over low heat. Cover and wait until the water boils, without stirring. Once boiling occurs, increase to medium heat. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a heat-resistant container or mug to cool on counter for 20 minutes.
- Move caramel to refrigerator to finish cooling.
3 tablespoons caramel sauce
1 cup of milk
Combine the milk and caramel sauce with a spoon. Add more caramel sauce to taste. Top with whipped cream and more caramel sauce.