Moloko Recipes

MOLOKO

Moloko image

Cocktail invented at a student party. At the time, considered man's greatest invention of all time, the morning forced us to admit there may be a few slightly greater inventions, such as the wheel and alka seltzer. Remains, nonetheless, a noble drink.

Provided by Jude 3

Categories Beverages

Time 5m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 3

Ingredients

1 cup milk
1 fluid ounce vodka
honey, to taste

Steps:

Pour vodka into a tall glass. Obviously one shot is the minimum ;).
Wait a second, then pour the milk on top.
Mix in honey.

Nutrition Facts : Calories 220.4, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.8, Carbohydrate 11.3, Protein 8

MOLOKO BUTTERSCOTCH

Moloko Butterscotch image

Dip pastry chef Mindy Segal's Banana Brioche Monkey Bread in this sweet butterscotch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1/2 cup packed dark-brown sugar
1/2 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
2 cups heavy cream
1 1/2 teaspoons sea salt
1 tablespoon pure vanilla extract
1 1/4 cups Three Floyds Brewery Moloko Milk Stout, or other milk stout

Steps:

In a large, heavy-bottomed saucepan, melt both sugars and butter over medium heat; do not boil. Meanwhile, in another small saucepan, heat heavy cream until hot.
When sugars and butter have melted, add cream, 1/3 cup at a time, cooking for 30 seconds after each addition. Add salt and vanilla; stir to combine. Add stout and stir to combine. Bring to a boil and cook for 30 seconds. Remove from heat and let cool.

BANANA BRIOCHE MONKEY BREAD WITH MOLOKO MILK STOUT BUTTERSCOTCH AND SMOKED ALMOND TOFFEE BRITTLE

Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Almond Toffee Brittle image

Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Number Of Ingredients 15

Ingredients

3/4 cup milk
1 tablespoon dry active yeast
7 extra-large eggs
1 3/4 cups plus 4 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 ounce honey
2 tablespoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes
Nonstick cooking spray, for bowl
Moloko Butterscotch
3 ripe bananas, pureed until smooth
Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish
1 cup granulated cane sugar
1 tablespoon ground cinnamon
Confectioners' sugar, for dusting

Steps:

In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
Preheat oven to 350 degrees.
In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

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