Kerinne
A milk-based and (usually) cinnamon-flavored sweetened Pelted drink, generally served hot - like hot cocoa but with the chocolate replaced by cinnamon.
Recipe
The recipe for kerinne was provided in Mindtouch, and is as follows:
Like coffee and tea, kerinne has as many variations as it has drinkers. It’s always based on milk and cinnamon, but every other variable can (and has been!) messed with. I’ve seen molasses-sweetened kerinnes, or kerinnes with extra spices; restaurants will often have house variants or even kerinne cocktails! Vasiht’h’s recipe is a very common one, and begins with creaming butter, as if you’re making a cookie.
Vasiht’h’s Kerinne
- 1 tbsp butter
- 1 tsp cinnamon
- 1 tbsp honey
- 1/4 cup cream
- pinch of salt
- milk to taste
Over pot set to medium-low heat, stir butter, cinnamon and honey until combined and warmed through. Add cream and stir until combined. Leave on burner until steaming, then season with salt and add milk to taste. (Steamed or warmed milk integrates more easily.)
Yield: 1-3 servings (depending on how much milk used)[1]
Variations
Kovihs makes his kerinne with black pepper. [2]
Sehvi makes kerinne thick enough to stand a spoon in, and serves it with water.