Vanilla Infused Milk Jam


Milk....jam? Yeah, I know, I thought the same thing when I first heard of it. It's not jam. It originates from France, where they call it "confiture de lait", which literally translates to milk jam. But, once again, it's not jam.


It's simply caramelized milk and sugar. It's thick like cream but not as thick as maple syrup. It's like dulce de leche, but less rich and sweet. It adds a wonderfully luxurious caramel sweetness to a hot drink, or perhaps drizzled over ice cream or oatmeal. 


I used it in my morning tea instead of sugar which made me feel a little spoiled, but I loved it. I also made a cinnamon steamed milk and added the milk jam which was a perfect evening drink to sip as I read my National Geographic. I'm still 21 years old, I promise I haven't turned into a grandma just yet.





Milk Jam

1 L whole milk
300 g sugar
4 g salt
4 g baking soda
1 vanilla bean


Combine the milk, sugar, salt, and baking soda in a saucepan. Scrape the vanilla seeds and add them to the pot along with the pod. Over medium high while stirring occasionally, bring to a boil.

Once it has boiled, skim off the foam into a bowl or cup. Turn the heat to low and gently simmer the milk mixture for 3 to 4 hours, skimming off the foam every 10 minutes and reserving the foam, until it has turned a deep caramel colour and has reduced by half.

Strain into a bowl and place plastic wrap on the surface. Chill completely.

Most of the vanilla seeds will have been taken out by skimming the foam. Stir the skimmed foam until it is liquidy rather than foamy. Slowly add back into the milk jam.

Use as a delicious sweetener in tea, coffee, milk, and other drinks.


Milk Jam Steamed Milk

250 mL whole milk
1 small cinnamon stick
15 g milk jam

Pour the milk into a small saucepan and add the cinnamon stick. Gently bring to a boil. Discard the cinnamon stick.

Put the milk jam in a mug. Pour the hot milk over the milk jam and stir to combine.