Junket (dessert) Junket (dessert) Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk. 'Curds and Whey' is an archaic term for junket. To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. For most of the 20th century in the eastern United States, junket was often a preferred food for ill
Milk coffee for espresso and milk since the 1950s in among other places the UK, Netherland, Belgium, Germany, Denmark, Norway and Sweden. In the US, "café au lait" is defined as a coffee drink consisting strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio. Vietnamese cà phê sữa đá or "iced milk coffee", is made with a dark roast, often with chicory, brewed with a small metal Vietnamese drip filter into a cup containing sweetened condensed milk. The condensed milk and coffee are stirred together and then poured over ice. Ca phe sua nong (Vietnamese: 'cà