Eosinophilic Esophagitis Friendly Honey Cinnamon Milk
Total time7 min
Prep time2 min
Cook time5 min
5.0(27)
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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. - 2 tbsp honey
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp pure vanilla powder (optional)
Instructions
- 1
Pour the milk into a small saucepan and set over medium-low heat. Warm, stirring occasionally, until steam rises and small bubbles form around the edges — about 4 to 5 minutes. Do not let the milk boil.
- 2
Remove the pan from the heat. Add the honey, ground Ceylon cinnamon, and vanilla powder if using, then whisk until the honey is fully dissolved and the cinnamon is evenly distributed.
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