Dairy-free beverage packed with medicinal spices. Spiced nut milk.
With several brands on the market that are comparable to homemade, nut milk is a great replacement for dairy milk. Rich in essential nutrients and great for people with lactose intolerance. There was a time I made almond milk at home, when my son was little boy. He had several allergies including dairy foods, not to nuts surprisingly, but it limited his choice of kid friendly foods( ice cream, cheese, yogurt, milk). As a desperate mother I would find ways to make dairy treats with non dairy foods. That was years ago, unlike now when there are so many dairy free choices.
The process of making nut milk was time-consuming and messy. Soaking, skinning, blending, straining and to do that everyday became a chore. Thankfully he grew out of it. I now buy nut milk, preferrable organic and unsweetened. Hazelnut, Almond and Soy, which is not technically a nut but never the less dairy-free and great tasting.
This recipe is improvised . I think it is better tasting than the dairy version. A recipe that is served warm, hot or even chilled. A childhood reminder for me when my mom made it when I had a cold. She learnt it from her mom so on and so forth. A family recipe for colds and flu.
A chicken soup.
It will not cure flu, but surely makes one feel better. My grandmother swore it did cure. The key ingredient is turmeric and ginger, both powerful antioxidants, that punch in a host of other medicinal values. It has been used in ancient Indian medicine for centuries and doctor’s now see its value in modern medicine.
So this recipe is fairly simple and adaptable to ones taste. A little more of this or a little less of that. One can eliminate any spice that they don’t like add and more if they do. You get the picture.
- 4 cups almond or soy milk
- 1 ground turmeric
- 1 tsp ground ginger
- 4-6 cloves slightly bruised with the back of a spoon
- 4-6 cardamom pods slightly bruised with the back of a spoon
- 1 stick cinnamon
- any sweetener you like honey, agave or just sugar (optional)
- Bring milk to just under a boiling stage. Take it of the heat. You can microwave it too.
- Add all the spices and leave it to infuse for 30-45 minutes.
- If you like it stronger continue to simmer for 3-5 minutes after you add the spices.
- Strain through a sieve.
- Sweeten if desired.
- Serve hot or warm.
- To serve it chilled cool in the refrigerator.