Blueberry Orange Milk for Latte's

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Stand-in photo until I make this. Credit @Walmart
 
Alamo Drafthouse had a Blueberry Cake-Donut Bread Pudding with Orange Pudding Sauce, and I figured (on the wings of PSL Milk), I'd make it into a momofuku-style milk to use for lattes. 

Ingredients:

  • 4 bags (3.5 ounces) sweetened dried blueberries 
  • 4 egg yolks 
  • 1/2 a can (6 oz total) frozen orange juice concentrate 
  • 4 cups milk 
Directions:
  1. Blend all ingredients in a high speed blender.
  2. Pour into skillet and cook over medium-low, whisking regularly, until it gets hot (steaming), but not boiling.
  3. Remove from heat and allow to cool.
  4. Transfer to a container for the fridge (I usually reuse a clean milk carton), and allow to "momofuku" for 8 hours. 
  5. Use as the milk for espresso*.
*Note: don't shake the milk when you use it, unless you strain it through a nut-milk bag first. 

Photo credit @Walmart


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