Hen’s Milk with Honey and Cinnamon is an energizing and invigorating drink great during the winter months, easy and tasty, a kind of eggnog I would say…
It’s alcoholic due to the presence of rum or other spirits, but if you want to make it for the little ones, just omit the liquor and add a pinch of cocoa!
The hen’s milk is also a flower with yellowish petals
(Photo by Meneerke bloem taken from Wikipedia site)
that you surely remember having seen in the fields!
This phrase (hen’s milk) is quite rare and is used to indicate the condition of possessing something extremely rare, an unobtainable thing absolutely original!
This saying (as well as peacock’s milk) is found in the writings of Aristophanes in his comedies, precisely to indicate an object, a precious good of unique and rare exceptional nature!
I’m crazy about homemade drinks and liqueurs and I already suggest published on my blog La cucina di Asi this collection of digestives:
10 HOMEMADE LIQUEUR RECIPES
HEN’S MILK WITH HONEY AND CINNAMON
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for HEN’S MILK WITH HONEY AND CINNAMON
- 1 egg yolk (pasteurized, about 0.56 oz)
- 2 tablespoons honey (for me Millefiori)
- 3/4 cup milk (for me whole high-quality Granarolo)
- 2 pinches ground cinnamon
- 1.7 oz rum or anise or sambuca
FOR THE PREPARATION OF THE HEN’S MILK WITH HONEY AND CINNAMON RECIPE
Put the high-quality milk in a small pot and bring it to the boiling point.
Meanwhile, whisk the egg yolks with the honey until you have a light and slightly aerated and foamy mixture.
At the same time, I poured the milk with vanilla into a small pot and over moderate heat bring it almost to a boil.
Let it cool and then pour the liquid over the egg stirring vigorously. Add your preferred liquor among rum, anise, or sambuca and we’re ready for tasting!
Enjoy your tasting!
Annalisa
THE PRESERVES IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not too ripe.
2) Carefully wash and clean them. Vegetables, while waiting to be processed, can be left in water acidulated with lemon or vinegar.
3) Wash and sterilize the jars in advance before filling them.
4) Always blanch the product in an acidic bath, except in ready dishes that require the cooking of the ingredients.
5) Subject the preserves to sterilization, whatever the filling liquid (oil, vinegar, cooking liquid, or brine).
6) Immediately after cooling, check the integrity of the seal. Capsule caps should be slightly concave for vacuum formation inside the jar.
7) Store the preserves in a cool and light-protected environment.
8) Consume the products soon, on average after a couple of months, so that any alteration has time to manifest.
9) Avoid consumption if the lid appears bulged due to the presence of internal gases, or if unusual spots and colors are noticed.
10) Consume the opened preserve quickly, keeping it in the refrigerator. Ready dishes stored in their cooking liquid should be used up in a few days (2-3 max); oil- and vinegar-based preserves last longer, refilling the liquid. Under no circumstances should served and uneaten preserves be returned to the jars.
Source of curiosities HERE
Recipe source HERE
