Eosinophilic Esophagitis Friendly Ginger Warm Milk
Total time10 min
Prep time3 min
Cook time7 min
4.8(21)
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Learn more →Ingredients
1 serving
- 1 cup 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 honey
- ⅛ tsp ground turmeric (optional)
Instructions
- 1
Combine the milk and ginger slices in a small saucepan over medium-low heat. Warm, stirring occasionally, until the milk is steaming and small bubbles form around the edges, about 5–6 minutes. Do not let it boil.
- 2
Remove from the heat and stir in the honey and the turmeric, if using, until fully dissolved.
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