Eosinophilic Esophagitis Friendly Honey Cardamom Golden Milk
Total time13 min
Prep time5 min
Cook time8 min
4.7(6)
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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 tsp ground turmeric
- ¾ tsp ground cardamom
- ½ tsp ground ginger
- ⅛ tsp ground cinnamon
- 1 tbsp coconut oil butter or unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp honey
- ¼ tsp pure vanilla powder (optional)
Instructions
- 1
Combine the milk, turmeric, cardamom, ginger, cinnamon, and coconut oil in a small saucepan over medium-low heat. Whisk to blend the spices into the milk.
- 2
Heat, whisking occasionally, until the milk is steaming and small bubbles form around the edges, about 6–8 minutes. Do not let it boil.
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