Description
You can definitely taste the pretzels in this warmed, frothy latte. If you are looking for an excuse to make pretzel milk, here it is.
Ingredients
- FOR THE PRETZEL MILK
- 3 cups Pretzels
- 1-½ cup Milk (I Used Skim)
- FOR THE LATTES:
- 16 ounces, fluid Pretzel Milk
- 16 ounces, fluid Fresh Brewed Coffee Or Tea
- Sweetener Of Choice For Coffee Or Tea, If Desired
- 6 whole Chocolate Chips, 2-3 Per Latte (optional)
Preparation
For the Pretzel Milk (recipe makes 16 ounces):
Preheat oven to 350ºF and line a sheet pan with foil or parchment paper. Spread pretzels on pan in a single layer. Bake for 10-15 minutes until darkened in color and fragrant (my oven took 13 minutes to achieve this). Remove from oven and cool completely.
Transfer cooled pretzels to a bowl; pour milk over them. If necessary, crush a few times so milk covers pretzels. Let the mixture sit for 10 minutes. Strain milk into a bowl and discard soggy pretzels.
For the lattes (recipe makes two 16 ounce lattes)L
Heat the pretzel milk in a saucepan until scalding (don’t let it boil all the way, but it should be very hot). Then transfer it into a quart sized mason jar, cover with lid. Wrap jar in a towel and shake vigorously to froth milk. Shake until doubled in volume.
Pour 8 ounces of prepared tea or coffee into 2 large mugs, sweeten to your liking. Top with frothed milk and a few chocolate chips.
Pretzel Milk recipe adapted from: A Cozy Kitchen, pretzel milk pancakes.
