Arrow-root Milk
Ingredients
Directions
In a small bowl, rub the arrow-root with a small amount of milk until smooth.
Gradually add more milk until the mixture is the consistency of very thick cream.
Pour the mixture into a saucepan and heat gently, stirring until it thickens and becomes smooth.
Sweeten and flavor to taste, adding a pinch of salt if desired.
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 into a smooth, creamy consistency when heated.
- Milk
- Forms the liquid base that the arrowroot thickens into a creamy drink.
The step that matters
Heating gently while stirring. Arrowroot thickens when heated in liquid, but stirring keeps the starch dispersed so it does not clump, and gentle heat prevents scorching and uneven thickening.
“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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