From the kitchen
Cold Brew Sweet Cream
Rice milk reduced with maple syrup and vanilla paste to create a light, sweet coffee topper.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 cups Rice Milk
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Bean Paste
- Pinch of Salt
Method
- Combine the rice milk, maple syrup, vanilla bean paste, and salt in a saucepan over medium heat.
- Bring to a gentle simmer, then reduce heat to low.
- Simmer 15 to 20 minutes, stirring occasionally, until reduced by about a third and slightly thickened.
- Cool completely, it will not thicken much further, since rice milk has very little natural body.
- Bottle and refrigerate; pour over cold brew coffee, shaking well before each use.
Kitchen note
Don't expect this to thicken the way a dairy sweet cream would, rice milk has almost no natural fat, so the reduction concentrates the flavor and sweetness far more than it builds actual body.
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