Prep 0 mins
Cook 10 mins
This soothing beverage is fragrant, warming, and delightful. Make it with half rice milk and half soy milk for a rich but not-too-sweet taste. (This recipe is from the book "The Vegan Sourcebook".)
- 1 cup plain soymilk
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon ground cinnamon
- 1 pinch ground black pepper
- 1 pinch saffron thread
- sugar, as desired
- Combine the milk, cardamom, cinnamon, pepper, and saffron in a small saucepan and whisk them together.
- Place over medium heat, stirring occasionally until hot.
- Pour the milk through a fine strainer to filter out the spices (you can put the strainer over your cup or mug and pour the hot milk directly into it).
- Stir in as much sugar as necessary to achieve the desired sweetness.
- Serve hot.
Yumm!! I used all rice milk. I don't do soy and suggest you don't either! I skipped the pepper out of preference and used local honey rather than sugar, but I can see sugar would be good. It comforted me in some way and took the chills away. I would make this another time.
I own the Vegan Sourcebook and this is one of my favorite recipes. Thanks for adding it online :-) Must note that I like using vanilla soymilk, too. And if you aren't fussy about the taste (or price) of saffron, it can be left out and the drink will turn out lovely anyway.
This is lovely and soothing for nighttime. The saffron gives it a slight creamy-golden color and a really nice flavor. Instead of grinding the cardamom seeds, I just pierced some cardamom pods and put them in. I found that, up to a point, adding sugar brings out the spice flavors.