Salted Caramel Egg Cream
3 Tb Dulce de Leche (see sub-recipe)
2 drops Vanilla
Pinch Kosher Salt
6-8 oz Hefeweiss Beer (or similar wheat beer) To a tall glass, add cooled dulce de leche, vanilla and salt. Stir to combine. Pour very cold Hefeweiss into the glass. Using a long spoon, stir briskly; occasionally folding the dulce de leech over the top to combine. Create a light frothy head and enjoy ungarnished.
Dulce De Leche
1 14 oz can Sweetened Condensed Milk
Remove label from can. Place can on it’s side in a large pot filled with water. The water level should reach about 2 inches above the can.
Bring water to a boil and reduce heat to a simmer. Simmer can for approximately 2 hours; adding boiling water as needed to ensure the can is fully submerged. It is important that the can remain fully submerged throughout the boiling in order to prevent injury.
2 hours will produce a light, golden caramel which is preferable for this recipe. You can opt to cook for 3 hours for a deeper, more robust caramel. Remove the can with tongs and set aside to cool to room temperature. Open can only when completely cool. Do not attempt to open the can while hot as the contents are pressurized and liable to spray.
