Koffie Melkkos


Most people would probably classify it as a dessert – one of those rich, creamy and warming bowls full of Christmassy aromas of sugar and spice – but on the farm, this was a big breakfast treat, especially on Saturday mornings when there was nowhere to go in a rush. Mind you, we often had it for dessert too. Where exactly it came from isn’t clear, but if you think about it, it’s not that far removed from a crust-less, no-pressure milk tart. The only thing you absolutely have to get right is the “frummels” – those doughy, chewy bits that add a nostalgic texture to this childhood treat.

Koffie Melkkos

Prep time: 20 minutes | Cooking time: 45 minutes | Serves: 6


for the melkkos

1.5 l milk, full cream

50 ml  espresso

2 star anise, whole

3 cinnamon sticks

15 ml honey

30 ml brandy


100 g (125 ml) light brown sugar

115 g (140 ml) butter, salted

300 g (625 ml) cake flour

100 ml water  

250 g mascarpone

for the garnish

100 g (125ml) light brown sugar

30 g (60 ml) cinnamon ground

100 g hazelnuts


for the melkkos

In a large saucepot add the milk, coffee, cinnamon sticks, star anise, brandy, honey, sugar, milk and butter, and bring to a gentle simmer. Allow to infuse over low heat for 5 minutes before straining into a new clean pot.

Place the flour in a medium mixing bowl and add the water small amounts at a time, using the tips of your fingers to crumb together until a course crumb consistency.

Add the crumbs to the liquid in the saucepan and whisk over medium heat until thickened, ensuring not to whisk too much to remove the lumps. Allow to simmer for 5 minutes over a low heat. Remove from the heat and fold in the mascarpone.

for the garnish

Mix the ground cinnamon and sugar together and sprinkle over the melkkos just before serving.

In a medium saucepan, toast the hazelnuts over medium heat while slightly tossing the nuts in the pan and toast until golden brown, optionally sprinkle with maldon salt and remove from the heat.

Chop roughly and sprinkle over.

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