Probably one of the oldest, well-known recipes in South Africa is the traditional Milk tart – an open pastry case with a sweet creamy filling covered with cinnamon. Although ‘Melktert’, as we call it in Afrikaans, is still a huge hit among young and old, this post is about Milk tart shooters.
The shooter form of the Milk tart is still as sweet, still as creamy, but drinkable with a kick of liquor. If this sounds yummy (and believe me it is), then continue reading.
There are at least two commercial Milk tart shooters available in South African bottle stores, but with this recipe, you can make a better, custom mix to your own taste. It also works out significantly cheaper, which means more shooters for more people.
Milk tart shooter ingredients
To make the minimum of about 1 L you will need:
- At least 1 tin (385 ml) sweetened condensed milk
- At least 1 tin (410 ml) evaporated milk
- At least 3/4 cup (~180ml, or 7 tots @ 25ml each) of Vodka
- Ground cinnamon (optional, but highly recommended)
The ideal proportions for a proper amount of Milk tart shooters are 2:1 – two parts mix (two tins each) with 1 part Vodka (375 ml or Half-jack). Makes about 2 L.
You can increase the amount of Vodka, but the stronger the mix, the more it tastes like ‘cough medicine’.
You can be fancy about this and do some whisking, but in essence, just mix all the ingredients together in a mixing jar and pour into an appropriate sized bottle. You can also be clever and pour the mix together into a quarter bottle of Vodka.
Shake the bottle to blend the mixture together and keep the bottle in the fridge until needed.
Shake the bottle well before pouring into shooter or shot glasses. Sprinkle each shooter with ground cinnamon. Milk tart shooters should be enjoyed chilled.
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