This hot drink pairs nicely with Chocolate-Hazelnut Meringues. For a grown-up twist, spike it with brandy, bourbon, gold rum, or cinnamon schnapps. Make the steamer mixture up to a day ahead, refrigerate, then reheat when ready to serve.
Cooking Light DECEMBER 2009
1. Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil). Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks. Garnish with ground cinnamon and cinnamon sticks, if desired.
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