Hot Vanilla Recipes

HOT VANILLA

Steps:

• In a saucepan, combine the ingredients and warm over low heat.
• When small bubbles form around the sides of the pan, remove from heat and let the mixture sit at room temperature for about 15 minutes.
• Place the pan back on the stove and rewarm the mixture, whisking it quickly to redistribute the skin that forms on the milk's surface.
• Remove the bean half, scrape out the seeds with a sharp knife and put the seeds back in the milk.
• Pour the vanilla milk into 2 mugs and top with a sprinkle of cinnamon.
• Drink while hot.

HOT VANILLA

Steps:

• Heat milk to just below boiling point, approximately 1 1/2 minutes in microwave safe measuring cup.
• Stir in splenda and vanilla.
• Garnish with fat free whipped topping and cinnamon if desired.
• Serve immediately.

HOT VANILLA FOR ADULTS

Steps:

• Warm the milk in the microwave. Add the rest of the ingredients and enjoy!

HOT & SWEET VANILLA

Steps:

• Place 2 cups of milk into a microwavable cup, and heat it on high for 1 1/2 minutes.
• Add vanilla extract, and sugar, and stir in .
• If you are a coffee lover then you can put in 1/2 cups of black coffee to make a nice latte with a creamy milk top.
• Set to cool for 1-2 minutes if you don't like it really hot.

HOT VANILLA MALTED

Steps:

• Bring the milk and vanilla seeds to a simmer in a heavy medium saucepan. Add the malted milk powder and brown sugar to the hot milk, whisking until dissolved. Remove 1 cup milk mixture and puree in a blender, about 2 minutes. Divide the milk among 4 mugs and top with the pureed milk and a sprinkle of cinnamon.
• BYOC: This is a perfect drink for after spending some time out in the cold. Make this for the kids and add a little light rum for the adults.

HOT VANILLA SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
• Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
• Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
• Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.