Ayurvedic Spiced Milk

Raw cow or goat milk is high prized in Ayurvedic nutrition as it nourishes all the bodily tissues, builds vitality and the intellect.  It should never be taken cold, out of the refrigerator, but instead cooked with yummy spices to enhance it’s digestibility.

 

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Ayurvedic Spiced Milk
Yummy, versatile recipe perfect for a very light breakfast, a night cap or an afternoon snack
Cuisine Ayurvedic
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • 1 cup raw milk if you do not tolerate you can substitute a non-dairy milk
  • 1 cup water
  • 1/8 teaspoon yummy spice of your choice mix and match: powdered or grated ginger, turmeric, cardamom, cloves, star anise, cinnamon, etc
Cuisine Ayurvedic
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • 1 cup raw milk if you do not tolerate you can substitute a non-dairy milk
  • 1 cup water
  • 1/8 teaspoon yummy spice of your choice mix and match: powdered or grated ginger, turmeric, cardamom, cloves, star anise, cinnamon, etc
Instructions
  1. Put all of the ingredients into a small sauce pan.
  2. Bring the ingredients to a boil over medium heat.
  3. Immediately turn the heat down. Don't cover the pan.
  4. Simmer until the mixture has cooked down to 1 cup.
  5. Strain through a strainer (or not) into your waiting mug.
Recipe Notes

Protect your digestive fire--Ayurvedic wisdom:  never combine milk with fruit or with salt.  Thus it is best to have milk as a separate item--away from meals.

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