Melkkos with Cinnamon, Sugar and Jason’s Hill Chenin Blanc 2025

Serves: 4 | Prep Time: 5 minutes | Cook Time: 30 minutes

Ingredients:

•           1 liter (4 cups) full cream milk

•           2 cups cake flour (or self-raising flour)

•           1 cup sugar (adjust to taste)

•           1 teaspoon vanilla essence (optional)

•           1 tablespoon butter (optional, for richness)

•           Ground cinnamon, to sprinkle

•           Extra sugar, to sprinkle

Instructions:

Heat the Milk:

1.      Pour the milk into a medium-sized heavy-bottomed pot or saucepan. Heat it gently over medium heat until it is warm but not boiling. Stir occasionally to prevent a skin from forming or milk from burning at the bottom.

2.      Prepare the Flour Mixture:

3.      In a separate bowl, mix the cake flour with the sugar. If using vanilla essence, add it to the flour and sugar mixture.

4.      Add Flour to Milk:

5.      Gradually sprinkle the flour mixture into the warm milk, stirring continuously with a wooden spoon or whisk. This will help avoid lumps forming. The mixture will start to thicken.

Cook the Melkkos:

6.      Reduce the heat to low and let the mixture simmer gently. Stir often to prevent sticking or burning. Cook for about 25-30 minutes, or until the mixture thickens to a soft, custard-like consistency.

7.      Add Butter:

8.   If desired, stir in the tablespoon of butter for extra creaminess and flavor.

Serve:

9.   Spoon the Melkkos into serving bowls. Sprinkle generously with ground cinnamon and sugar on top while still warm.

10.   Tips:

11.   You can add a little bit of lemon zest for a fresh citrus flavor.

12.   Some like to add a dash of nutmeg or even cloves for a spicy twist.

For a richer version, substitute part of the milk with cream.