Ingredients
- Spinneysfood Salted Butter 50g + 2 tbsp
- Spinneysfood Full-Fat Fresh Cow’s Milk 1L
- Spinneysfood Fine Grain White Sugar 4-5 tbsp
- Rooibos tea bags 2
- Spinneysfood Cinnamon Sticks 2
- Spinneysfood All-Purpose Flour 120g
- Spinneysfood Baking Powder 1 tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Ground Cinnamon 1 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Rooibos and cinnamon melkkos
South African 10 Mins Prep · 20 Mins Cook
- Using 1 tablespoon from the 50g butter, lightly grease the base and sides of a medium pot to prevent the milk from catching. Pour in the milk and add 3 tbsp sugar, tea bags and cinnamon sticks. Bring to a gentle simmer over medium heat, stirring constantly for 5–6 minutes. Turn off the heat and allow to infuse.
- Place the flour, remaining 50g butter, baking powder and salt into a bowl and rub the butter into the flour between your fingertips until the mixture resembles coarse breadcrumbs.
- Remove and discard the tea bags and cinnamon from the milk before putting it back on the heat. Gradually sprinkle the flour mixture over the milk, a tablespoon at a time, whisking it slowly. Continue to do this until you’ve used all the flour, being careful not to mix too vigorously as you still want the texture.
- Simmer gently for approx. 5–10 minutes on low heat until thick and creamy. You can adjust the consistency by adding more milk, if preferred.
- Spoon into two bowls and top with a generous spoonful of sugar, a sprinkle of cinnamon and finish it off with a knob of butter for extra richness.
- Serve immediately.