After my first taste of Starbucks' virus blend espresso with sweet cream, I realized I needed to reproduce both at home, on the grounds that my espresso spending plan and my calendar don't have space for day by day espresso runs.
This three-fixing espresso half and half is going to change your espresso game this late spring, in addition to it is excessively easy to make.
There are a lot of sweet, vanilla-seasoned flavors in the dairy case at the supermarket, so what is the arrangement with the Starbucks' variant? Starbucks clump blends this half and half so there are no gums or thickeners, but the subsequent sweet cream is as yet smooth.
- 2 cups (1 pint) half-and-half
- 1/2 cup sweetened condensed milk
- 1 tablespoon vanilla extract
- GET INGREDIENTS
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- EQUIPMENT
- Pitcher or jar
- Combine the half-and-half, sweetened condensed milk, and vanilla. Pour the half-and-half into a large liquid measuring cup or bowl. Slowly pour in the sweetened condensed milk — it will sink to the bottom of the cup. Add the vanilla.
- Whisk to combine. Whisk to combine and break up the sweetened condensed milk until the mixture is homogenous, about 1 minute.
- Transfer to a jar for long-term storage. Use the sweet cream right away or transfer to a jar or airtight container for longer-term storage in the refrigerator.
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