Pretzel Milk Latte

• FOR THE PRETZEL MILK
• 3 cups Pretzels
• 1-1/2 cup Milk (I Used Skim)
• FOR THE LATTES:
• 16 ounces, fluid Pretzel Milk
• 16 ounces, fluid Fresh Brewed Coffee Or Tea
• Sweetener Of Choice For Coffee Or Tea, If Desired
• 6 whole Chocolate Chips, 2-3 Per Latte (optional)

1. For the Pretzel Milk (recipe makes 16 ounces):
2. Preheat oven to 350u0b0F and line a sheet pan with foil or parchment paper. Spread pretzels on pan in a single layer. Bake for 10-15 minutes until darkened in color and fragrant (my oven took 13 minutes to achieve this). Remove from oven and cool completely.
3. Transfer cooled pretzels to a bowl; pour milk over them. If necessary, crush a few times so milk covers pretzels. Let the mixture sit for 10 minutes. Strain milk into a bowl and discard soggy pretzels.
4. For the lattes (recipe makes two 16 ounce lattes)L
5. Heat the pretzel milk in a saucepan until scalding (don't let it boil all the way, but it should be very hot). Then transfer it into a quart sized mason jar, cover with lid. Wrap jar in a towel and shake vigorously to froth milk. Shake until doubled in volume.
6. Pour 8 ounces of prepared tea or coffee into 2 large mugs, sweeten to your liking. Top with frothed milk and a few chocolate chips.
7. Pretzel Milk recipe adapted from: A Cozy Kitchen, pretzel milk pancakes.

milk, pretzels, milk, milk, coffee, coffee, chocolate chips

Taken from tastykitchen.com/recipes/drinks/pretzel-milk-latte/ (may not work)