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Holy Cow! Cafe style pancakes and shakes made with Koita Organic Milk

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Psst…want to know where to go for the best brunch in Dubai?

And we’re talking New York style – piled high with eggs done every which way, seriously good coffee and to-die-for pancakes? Well, ok we’ll tell you. Downtown café Clinton Street Bakery serve up a seriously sassy storm at their cute little set up –their secret? Handpicked organic ingredients including our very favourite Koita milk, produced by happy cows and full of nothing but creamy goodness (read more about it here).

Jalapeno cornbread, black & white cake, classic double crust peach pie – we are so obsessed that we begged (and begged) the chefs & the Koita gang to share their recipes. If you want to get your weekend off to the best start, score some serious mama brownie points and create a slice of café life at home then these Clinton Street pancakes and Salted Caramel Shake made with Koita milk are guaranteed to bring all the kids to the yard…

So here you have it mamas a family breakfast of champions –and mama will be happy with a Koita latte and a kiss for a tip…

Salted Caramel Shake Made With Koita Organic Milk

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Salt, caramel, organic milk – it’s a match made in heaven…


Vanilla Ice Cream:
1 LTR Koita Organic Whole Milk
1 LTR Full Fat Organic Cream
350 gram Organic Cane Sugar
80ml Bourbon Vanilla Paste With Seeds


1. Place the Koita Organic Milk in a medium sized sauce pan on a med to low heat.

2. Once the Koita Organic Milk is up to heat, add the cane sugar and vanilla paste with seeds.

3. Stir with a wooden spoon until all the sugar has been dissolved

4. Place mixture in an ice-cream churner, and churn till -10 deg C OR, if you don’t have a snazzy machine, put in the freezer and stir vigorously every 30 – 40 mins until ready (about 2 – 3 hrs).

5. Place in a freezer until correct consistency

Salted Caramel Sauce:
300 gram Organic Cane Sugar
100 gram Normandy Butter
30 gram fleur de sel
80 ml Full Fat Organic Cream


1. Place sugar in a saucepan, and heat until well caramelised.

2. Add the butter and Fleur de sel until butter had been dissolved and becomes light brown in color.

3. Add the cream and allow to reduce for 2-3mins.

4. Remove from the heat and add to chiller to set.

5. Blend the ice cream, salted caramel and milk for approx. 2 mins on high speed until no chunks remain.

6. Serve in a Sundae Glass topped with vanilla syphon cream and sprinkle with caramel curls.

Neil’s Famous Pancakes Made With Koita Organic Milk


So flippin’ good – Neil, we don’t know who you are but we think we might love you a little bit. The best pancakes ever mamas – and full of Koita organic goodness too!

4 CUPS all-purpose flour
1 TABLESPOON plus 1 TEASPOON baking powder
¾ CUP sugar
6 large eggs, separated
3 CUPS Koita Organic Whole Milk
¾ CUP (12 TABLESPOONS) unsalted butter, melted, plus 2 TEASPOONS unmelted for the griddle
1 TEASPOON vanilla extract
2 ½ CUPS blueberries or sliced bananas and 1 CUP chopped walnuts
½ CUP confectioners’ sugar or cinnamon sugar for dusting


1. Measure and sift all the dry ingredients into a large (preferably stainless-steel) mixing bowl.

2. In another bowl, whisk together the yolks, Koita Organic Whole Milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter.

3. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You can either whip them by hand with a whisk, or put them in the bowl of an electric mixer to whip them by hand with a whisk, or put them in the bowl of an electric mixer to whip. Be careful, you don’t want to over whip the egg whites.

4. Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated; it should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much.)

5. Heat a griddle – either an electric griddle, a stovetop griddle, or a big flat pan – to 350 to 375°F. Grease the hot griddle with remaining butter. Drop ¼ cup (approximately 4 tablespoons) of pancake batter on the griddle and cook to set. Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix; always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.

6. When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.


You’ll find Koita’s Full Fat Organic UHT Milk and Semi-Skimmed (low Fat) Organic UHT Milk at: WaitroseSpinney’sChoithramsAl MayaBiOrganic Store and (Of course, they also sell it over at their website.)

Brought you in partnership with Koita

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