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Kinuski Caramel Tea
by ~FACCC2
Foodie
a week ago
Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Well, here's an interesting drink from
!Please Fave the original Here
*****************************
So, after my recent move and stuff, it was time to try something culinary after a long time.
Let's start with something simple enough. Kinuski Caramel Tea, black tea flavoured with kinuski,
also known as Russian candy, a popular dessert sauce in the Nordic Countries made by
mixing equal amounts of cream (or milk) and sugar on a low temperature.
The tea tasted pretty good and sweet with the kinuski and adding it could probably also
save a tea, if it ends up turning out way too bland, for instance if the tea bag isn't dipped
or steeped for long enough in the cup (like it did for me on my first morning in my new home).
However, I recommend not to drink more than one or two portions of Kinuski Caramel Tea
at one time, especially if doing the stronger version (with 1–2 tbsp of kinuski) or using honey
as well, since the sweetness can start to bug you. Then again, dosage matters. In addition, kinuski,
being a dessert sauce, can be consumed with varying desserts too, such as ice cream and baked goods,
so it shouldn't be too difficult to use all of the kinuski within a week, when it's safe to use
as long as stored in a plastic container with a lid and in a fridge.
Making the kinuski caramel also proved to be a fine way to test the stoves (well, one
of them) in my new apartment, since making kinuski doesn't require a high stove temperature.
KINUSKI CARAMEL
Ingredients
2 dl cream (double or whipping cream)
2 dl sugar (brown sugar or granulated sugar)
1 tsp butter/margarine
Instructions
1. Apportion the cream and the sugar into a pot.
2. Boil the mixture on a stove with a low temperature (at 1*) for about 20 minutes,
mixing it the entire time. Be careful not to boil the kinuski for too long.
Otherwise it will easily solidify while cooling down.
3. Add butter/margarine during the final minutes of boiling.
4. Let the kinuski cool down a bit and then pour it into a
plastic container with a lid.
*My stoves have six different heat settings, marked
with numbers 1–6, with 6 being the highest.
TEA (one portion)
Ingredients
0,5 l water
1 bag of tea (preferably black tea)
1½ tsp sugar
milk
1–2 tsp / 1–2 tbsp* kinuski
honey (optional)
* 1–2 tsp of kinuski for a milder version,
1–2 tbsp of kinuski for a stronger version.
Instructions
1. Pour water into an electric kettle and boil it for about 2½ min.
2. Pour the boiled water gently into a cup/mug.
3. Dip the tea bag in the water while it's still hot until
the water becomes reddish in colour. Alternatively, leave the tea
bag on the edge of the cup/mug and let it steep for a while.
4. Add the sugar and mix using a spoon.
5. Add the milk and mix again.
6. Add the preferred amount of kinuski into the tea and mix.
7. Alternatively you can also add a little honey.
However, mind the dosage of both kinuski and honey, so
the tea won't become too sweet.
NOTES
Kinuski can be made both with regular as well as lactose-free
cream. I used lactose-free cream, not out of intention, but because
there was another customer just standing right in front of the creams
at the store, looking stuff, so I just grabbed the first that I was able to reach.
The cream used to make kinuski can be, for example, double cream
(which I used now) or whipping cream. Some even use milk (preferably
whole milk or condensed milk). Using milk requires more cooking time
so that the water evaporates and the mixture gets caramelised.
The sugar used to make kinuski can be brown sugar (which I used)
or granulated sugar. Using brown sugar gives kinuski a deeper taste
and makes it more fudge-like in terms of colour, taste and texture.
Using granulated sugar makes kinuski lighter in colour and sweeter
in taste.
Using butter/margarine is optional, but gives kinuski gleam on
its texture and makes it richer. Butter gives kinuski a deeper
taste than margarine. Using margarine might also require a longer
cooking time or it might remain a bit runny (which, given the tea,
isn't too bad).
Due to my recent move as well as settling down in my new home,
I couldn't find a decilitre measuring cup, so I was forced to
use a tablespoon to measure the amount of brown sugar to be used
(1 dl = 13–14 tbsp) and judging by the taste of kinuski, the
measurement didn't go too wrong. The cream didn't need to be
measured similarly, since they're sold readily in a 2 dl package.
When kept in an airtight plastic container with a lid and in a
fridge, the kinuski should remain safe to use for about a week.
Kinuski can also be frozen, so it'll preserve for longer.
For those of legal age, one might also try adding half a shot glass
worth of mint liqueur, such as the Finnish Minttu or then crème de minthe
to give the Kinuski Caramel Tea a touch of mint. The same trick should
also work using a mint-flavoured chocolate or peppermint extract,
if one is underage or abstains from alcohol.
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LasciviousLupine
~fang18
Anything caramel is an immediate and vehement 'HELL YES!' for me.
MiMaExtra
~mimaextra
As it should be!
