Elise's Adventures In Herbaland©
About the Recipe
Ingredients
1 ¾ c of your choice of unsweetened plant-based milk (I have personally found oat and ultra-soy milk make the thickest and creamiest, followed by coconut, flax, cashew then almond for a lighter version)
* ½ tsp of your choice of oil (sunflower and coconut are my favs, but ghee is the traditional and olive oil works just fine)
¾ tsp up to 1 tsp. ground turmeric depending on preference
½ tsp ground ginger
½ tsp ground anise (anise because it’s a Texas thing but feel free to swap for cinnamon or cardamom)
* ¼ tsp or a pinch of black pepper
Optional is your choice of sweetener (Because I am one of the anti-sweets people, I prefer no sweetener but my family enjoys a little agave, again it’s a Texas thing, but you can certainly use wildflower honey, molasses or maple, monk fruit, or even stevia- the creativity is yours)
*I have starred these ingredients for special note that they are important not to be left out since our bodies don’t absorb turmeric well enough and because turmeric is fat soluble. Black pepper contains piperine which helps absorption and turmeric dissolves in oil.
Preparation
Simply bring the milk and oil to a low simmer in a small saucepan and let gently roll for 1 ½ -2 ½ minutes, remove from heat, add in spices and stir about 30 seconds, pour into your preferred cup and add sweetener if you wish. Enjoy!