Vanilla Spiced Yogi Milk
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups almond milk (or coconut or 2%)
  • ΒΌ cup fresh turmeric, diced finely
  • 2 tablespoons ginger, diced finely
  • 3 cardamom pods
  • 3 black peppercorns
  • 3 cloves
  • 1 cinnamon quill
  • 1 teaspoon vanilla extract
  • Optional: pinch of saffron
  • Optional: a couple dashes of cayenne
  • Optional: raw or manuka honey or maple syrup
DIRECTIONS:
  1. Place all the spices (not the vanilla yet) in a large pot. Make sure to break the cinnamon in half and crush the cardamom pods to help their flavors release better. Next add in the milk and bring to a boil on the stove over medium high heat, watch carefully to make sure it does not boil over. Once fully boiling, reduce the heat to medium low and leave to simmer for 15 minutes, stirring occasionally so the bottom does not burn. Stir in the vanilla, strain and serve warm. It can be kept in the refrigerator and reheated on the stove.
Recipe by Love from the Land at https://www.lovefromtheland.com/vanilla-spiced-yogi-milk/