📝 About This Recipe
A nostalgic treasure of Russian culinary heritage, Milk Kisel (Molochniy Kisel) is a silky, comforting beverage-dessert hybrid often referred to as a 'Snowball' for its pristine white appearance and cloud-like texture. Unlike its fruit-based cousins, this version relies on the gentle sweetness of whole milk infused with aromatic vanilla, thickened to a luscious consistency that dances between a drink and a custard. It is the ultimate cold-weather comfort, offering a hug in a glass that has been a staple in Slavic homes for generations.
🥗 Ingredients
The Milk Base
- 4 cups Whole Milk (high quality, at least 3.5% fat for best texture)
- 1/2 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 1 piece Vanilla Bean (split lengthwise, or substitute with 1 tbsp vanilla paste)
- 1 pinch Salt (to balance the sweetness)
The Thickener (Slurry)
- 3 tablespoons Potato Starch (traditional for Russian kisel; provides a superior translucency and silkiness)
- 1/2 cup Cold Milk (reserved from the total or extra, must be cold)
Aromatic Infusions & Garnishes
- 1/4 teaspoon Ground Cinnamon (for dusting)
- 1/2 cup Fresh Raspberries (for a pop of color and acidity)
- 2 tablespoons Sliced Almonds (toasted, for a crunch contrast)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
-
1
In a small bowl, whisk together the potato starch and the 1/2 cup of cold milk until perfectly smooth with no lumps remaining; set this 'slurry' aside.
-
2
Pour the remaining 4 cups of milk into a heavy-bottomed saucepan to prevent scorching on the bottom.
-
3
Using the tip of a knife, scrape the seeds from the vanilla bean and add both the seeds and the pod to the milk.
-
4
Add the granulated sugar and a pinch of salt to the milk mixture, stirring gently to combine.
-
5
Place the saucepan over medium heat and bring the milk to a very gentle simmer, stirring occasionally to ensure the sugar dissolves.
-
6
Once the milk begins to steam and small bubbles form around the edges (do not let it reach a rolling boil), remove the vanilla pod using a slotted spoon.
-
7
Give your starch slurry a quick re-whisk, as potato starch tends to settle quickly at the bottom of the bowl.
-
8
Reduce the heat to low. While whisking the hot milk constantly in a circular motion, slowly pour the starch slurry into the saucepan in a steady stream.
-
9
Continue to cook over low heat, stirring continuously for 2-3 minutes. You will see the mixture transform from a thin liquid to a glossy, thickened consistency.
-
10
The kisel is ready when it coats the back of a spoon thickly and has a smooth, satin-like appearance.
-
11
Remove the pan from the heat immediately to prevent the starch from breaking down, which would make the mixture thin again.
-
12
Pour the hot liquid into individual glass mugs or dessert bowls. If you want to prevent a 'skin' from forming, press a piece of parchment paper or plastic wrap directly onto the surface.
-
13
Allow the Snowball to cool at room temperature for 15 minutes, then transfer to the refrigerator if you prefer it chilled, or serve warm for a cozy treat.
💡 Chef's Tips
Always use potato starch rather than cornstarch if possible; potato starch creates the authentic 'stretchy' and clear texture unique to Russian Kisel. To prevent a skin from forming without using plastic wrap, sprinkle a very thin layer of granulated sugar over the top of the hot liquid. Never boil the mixture vigorously after adding the starch, as high heat can break the starch bonds and turn your thick kisel back into a thin liquid. For a dairy-free version, oat milk works exceptionally well due to its natural creaminess and subtle sweetness. If the mixture is too thick for your liking, whisk in a tablespoon of hot milk at a time until you reach the desired 'sippable' consistency.
🍽️ Serving Suggestions
Serve warm in a glass mug with a dusting of cinnamon and a side of ginger cookies for a winter afternoon. Chill until set in a glass bowl and top with a spoonful of sour cherry jam (Vishnevoe Varenye) for a classic flavor contrast. Layer it in a parfait glass with crushed graham crackers and fresh berries for a modern dessert presentation. Pair with a slice of warm Russian Apple Sharlotka for the ultimate comfort food experience. Enjoy as a soothing late-night beverage, served plain and steaming hot in a ceramic cup.