There’s officially a cold front here now, and we’ve already increased our electricity bill by $80 last month, even though it wasn’t “officially” winter, which is supposedly July, according to our defunct and corrupt national electricity provider. To make up for the drama that is icy appendages and a desperate need for comfort food, I present to you a chai-ed up vegan version of a South African classic.
I’ve spoken to a lot of different people about what melkkos is and where it comes from, who eats it and when or why, and have gotten a lot of different answers. For some it’s seen as something eaten mainly by the poor back in the day, and for others it was a rare treat. Whatever the case may be, I ate some at a market a few years ago before becoming vegan and homygoodness, creamy nomness and cinnamon and sugar makes for a very awesome combination.I decided to incorporate a chai flavour to the dish, because I love my spices and it was as good an excuse as any to splash around in the kitchen. This recipe works just fine, however, with a lovely cinnamon-sugar mix, so don’t fret if you’re a secret traditionalist or don’t like chai flavours (I’ve met people who don’t like ginger, for example, which is just baffling, but I try not judge too harshly :p).Ingredients (serves 2 – 4):
- ¾ cup light wholewheat or cake flour
- 4 TBSP carrot purée
- A pinch of salt
- 4 cups non-dairy milk (stay clear of rice milk for this recipe, it will be too thin)
- 2 cinnamon sticks
- 1 tsp cinnamon powder
- 2 tsp cardamom powder
- 2 tsp ginger
- 1 tsp aniseed (optional, otherwise more ginger)
- small pinch black pepper
- zest of one small orange
- pinch salt
- Cinnamon sugar to serve (check to see if sugar is vegan) (OR try some rooibos tea syrup, but then add lots of cinnamon to the main dish)
- Mix the flour and salt, then use a fork or your fingers to mix everything together until it forms a crumb-like texture.
- Bring the non-dairy milk with the cinnamon stick to the boil over medium heat in a large pot.
- Add your flour mixture in 1/4 cup measures whilst whisking together the ingredients. There will still be some clumps, but try and get rid of as many as possible.
- Add in the rest of the spices.
- Turn the heat down to low and let it simmer for 5 – 10 minutes, stirring frequently.
- Take it off the stove and let cool, then blend til smooth. Return to pot to heat up again. adding zest.
- Serve warm sprinkled with cinnamon sugar.
So there you have it! Creamy, spicy, and just delicious. As I say, feel free to omit all spices and zest except the cinnamon for the traditional version. Man-thing said it was definitely “Margaux-fied”, but I cannot help myself! Anyway, this post is short and sweet because Saturdays are chaos and I’m catching up on baking, in-between everything else and the cat shelter later today. We were babysitting until a disastrous time of night yesterday, but it was worth it to see how super smart my little sister is, and to catch up my brother’s latest developments. It’s amazing to see how quickly my little puff has adapted to first grade and how great she is at maths already – pretty much kicking my butt! ❤It all started off rather innocently with writing on the chalkboard and working on letters, and then she whips out some paper and started laughing like a maniac when she made up a crazy maths problem for me to solve (I failed) :p I’ll blame it all on the melkkos which made me nice and comfy and lazy on the inside!