Milk with honey

Measure and prepare all the ingredients: 1000 ml of milk measured in a measuring cup, 60 g of honey measured on a kitchen scale, and optionally 4 g of ground cinnamon (2 teaspoons) and 5 ml of vanilla extract (1 teaspoon). Prepare a saucepan with a diameter of 18-20 cm and a capacity of at least 1.5 liters, as well as a wooden spoon or silicone spatula for stirring. Prepare 4 cups with a capacity of about 250 ml each.

Pour 1000 ml of milk into a cold, heavy-bottomed saucepan. Set the burner to low-medium heat so that the milk heats slowly. Gently stir occasionally with a silicone spatula or wooden spoon to prevent sticking to the bottom. Heat for 6–8 minutes until the milk reaches a temperature of 60–65°C (if you have a thermometer). If you don't have a thermometer, watch for gentle steam rising from the milk and small bubbles forming at the edges — do not let it boil or froth vigorously (large bubbles and intense boiling indicate boiling).

When the milk reaches 60–65°C, remove the saucepan from the heat. Immediately add 60 g of honey to the hot milk. Stir vigorously with a wooden spoon or whisk for 1–2 minutes until the honey is completely dissolved and the mixture becomes uniform. If you are using ground cinnamon (optional), add 4 g of cinnamon now and mix. If you want to add 5 ml of vanilla extract (optional), add it after removing the milk from the heat — the alcohol in the extract should not be cooked, so pour it in only after cooling for 1–2 minutes or directly after removing the saucepan.

If you want to achieve a lightly frothed, creamy surface, use a milk frother and whip up microscopic bubbles for 10–20 seconds. Alternatively: pour hot milk into a wide jar, seal it tightly with a lid, and shake vigorously for 30 seconds, then unscrew and heat in the microwave for 15–20 seconds — foam will form. You can also use a manual whisk and whisk vigorously for 30–60 seconds.

Taste the drink – if you need a little more sweetness, add a small teaspoon of honey (about 7 g) and mix again. If the flavor is too intense, you can add a few tablespoons of hot milk to dilute the taste. However, be careful not to bring it to a boil.

Pour hot milk with honey into 4 cups of about 250 ml each. You can place a cinnamon stick on top (if you have one) or gently sprinkle a little ground cinnamon on the surface (optional). Serve immediately when the drink is pleasantly warm (around 55–60°C) — this will be the best temperature for drinking and experiencing the aromas.

If you have some drink left, transfer it to an airtight container (e.g. a glass jar) and store it in the fridge. Keep it for a maximum of 24–48 hours. Before serving again, gently heat it to 60°C — do not let it boil. After preparing, rinse the pot with warm water, then wash it as usual to prevent any milk residue from burning during the next heating.