Eosinophilic Esophagitis Friendly Ginger Vanilla Warm Milk
Total time15 min
Prep time5 min
Cook time10 min
4.8(29)
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Learn more →Ingredients
2 servings
- 2 cups whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1-inch piece fresh ginger, peeled and thinly sliced
- 1 tsp pure vanilla extract
- 1–2 tsp maple syrup, or to taste
- pinch of ground cardamom (optional)
Instructions
- 1
Combine the milk and sliced ginger in a small saucepan over medium-low heat. Warm, stirring occasionally, until the milk is steaming and small bubbles form around the edges — about 7–8 minutes. Do not let it boil.
- 2
Remove the pan from the heat and stir in the vanilla extract, maple syrup, and cardamom, if using.
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