Prep 5 mins
Cook 15 mins
This Milk is served both in summer and winter but its especaily satisfing and warming in winter. Dont know the quantity it makes never measured.
- 6 tablespoons full cream milk powder
- 3 cups water
- 3 tablespoons rice flour
- 3 tablespoons grated almonds
- 1 teaspoon ground cardamom
- 3 tablespoons sugar
- ginger powder (optional)
- Dissolve the milk powder in the water.
- Allow to come to the boil on low heat.
- Add sugar, almonds and rice powder.
- stir continusly for 10 minutes.
- Add the cardamom.
- Pour into cups Sprinkle ginger if desired.
- Serve hot.
We really like this. I've made it quite a few times now, its very comforting and warming on a cold night. I use normal milk instead of powdered milk!
I found I didn't care as much for the cardamom in this. I think I would reduce it next time and add a little more sugar. It was thick and creamy though. Half a batch yielded one full mug of milk. I used non-fat powder also.
I was sceptical about this recipe but love trying new things...I had Horchata in my mind but it turned out more like a hot drinkable porridge. After my first sip...I thought...it's good but the cardamon is very strong and thought I would like nutmeg better...but then I kept on drinking it and it was so wonderful...I really started enjoying the refreshing cardamon and ginger and the smooth sweet hot creaminess...This is my new favorite hot drink now! Would also be great for breakfast. I used non-fat milk powder with an added 3 tbsp of non-dairy creamer and I grated whole almonds on my microplane grater, I had actual rice flour and used that...and I added an extra tbsp of sugar...I like things sweet. Thank you so much for a keeper recipe! Made for 1-2-3 Hit Wonders.