Milk Kissel is a classic Russian milk drink that is silky, lightly sweet, and incredibly simple to make with just a few basic ingredients. It cooks in minutes on the stove and thickens into a smooth, creamy drink that can be served warm or chilled. Spoon a little berry syrup over the top, and it turns into such a comforting treat.
A Comforting Drink From My Childhood
This silky milk drink takes me right back to my childhood summers in Russia, where my mom and grandmother made it often. It was one of those simple, comforting homemade drinks that always felt special, and to this day, it brings back so many lovely memories.
Now you can find kissel sold in Russian supermarkets in powder form, but in our family, we have always loved making it from scratch.
In Russia, kissel is served as a drink, with a smooth texture that is slightly thickened with starch and can be enjoyed warm or cold. My mom and grandmother always said it was gentle on the stomach because of its soothing texture, which made it feel especially comforting. While today I am sharing the milk version, kissel is more commonly made with fruit or berries, similar in some ways to my kompot recipe or this bright and tangy sea buckthorn juice.
This traditional drink has been enjoyed for centuries and is also popular in other parts of Eastern and Northern Europe. It can be made with raspberries, strawberries, cherries, cranberries, rhubarb, and many other fruits, but this simple milk kissel is the one that feels most nostalgic to me.
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Milk Kissel
Equipment
- 9 inch small saucepan
- Small bowl
- Measuring spoons
- Measuring cup
- Serving glass or jar
Ingredients
- 1 teaspoon corn starch or potato starch
- ½ cup plus 2 teaspoons (150 ml) milk divided
- 1 tablespoon granulated sugar
- ¼ teaspoon pure vanilla extract optional
- Berry or fruit syrup for serving, optional
Instructions
- Add the remaining milk and sugar to a small saucepan. Set over medium heat and bring just to a gentle boil.
- Whisk in the starch mixture and cook, stirring constantly, for 5 to 6 minutes until slightly thickened and silky smooth.
- Stir in the pure vanilla extract during the last minute of cooking, if using.
- Pour into a glass or jar. Let it cool slightly, then serve warm or chilled with berry or fruit syrup if desired.
Notes:
- Milk kissel should be smooth and pourable, not thick like pudding.
Potato starch gives a more traditional texture, but corn starch also works well. - Whisk the starch with cold milk first so it blends in smoothly without lumps.
- For a richer result, use whole milk.
- You can spoon berry syrup over the top or stir it in just before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
munchies and munchkins says
This sounds delicious, I must try it!! Sounds like a great cause and a great excuse for a drinks party – a chai party sounds wonderful.