Easy Spiced Warm Ginger Milk (Vegan)
A comforting and sweetly complex warm milk with the mild bite of fresh ginger.
Servings: 1
Calories: 122.06kcal
Ingredients
- 1 Cup nut milk
- ⅛ teaspoon ground cardamom or 2 whole open cardamom pods
- 1 thick slice of fresh ginger peeled & crushed
- 1 teaspoon honey or agave, if desired
- pinch of salt
Instructions
- Put the spices and milk in a pot and heat on low for about 7-10 minutes, lowering the heat if you start to notice it simmering.
- Strain through a loose-leaf tea strainer (or coffee filter if you're particular about getting out all the cardamom bits), add your honey and enjoy!
Notes
COOKWARE. Keep an eye on your milk and stir it frequently if you're using a high-heat conducting pot, like copper. Otherwise your milk may burn and/or separate like mine did the first time, which looks a whole lot like curdled milk.
MILK TYPE. I like using hazelnut or macadamia nut milk to make this tea in the evenings, but you can try any variety of nuts or seeds when making nut milk at home.
Nutrition
Serving: 1g | Calories: 122.06kcal | Carbohydrates: 23.71g | Protein: 1.26g | Fat: 2.6g | Saturated Fat: 15g | Polyunsaturated Fat: 59g | Cholesterol: 20mg | Sodium: 298.53mg | Fiber: 10g | Sugar: 20.93g