Arrow-root Milk
Ingredients
Directions
Mix the arrow-root with a small amount of milk until it reaches a thick cream consistency.
Heat the mixture, gradually adding more milk while stirring gently until it thickens and becomes smooth.
Flavor and sweeten to your taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Arrow-root
- Thickens the milk as its starch swells and sets when heated, giving a smooth body.
- Milk
- Forms the liquid base that the arrow-root thickens into a smooth, drinkable mixture.
The step that matters
Heating while stirring. Arrow-root starch thickens when heated in liquid. Stirring gently while adding milk keeps the starch dispersed, so lumps do not form and the mixture becomes smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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