Let 3 dl milk simmer with sugar till milk becomes brown (approx. 20 min). Remove from heat. Bring the rest of the milk with sodium bicarbonate and cinnamon to a boil. Add the cinnamon milk a little at a time to caramel milk. Leave to simmer for approx 1 hour. (Till milk has a suitable consistans). Skim for impurities. Cool.

Use: Sirup for vanilla ice cream or add a little rum and serve over/in dessert pancakes (crepes) with roasted hassel nuts.