Carrageenan Free Honey Cinnamon Warm Milk
Warm milk sounds simple, but store-bought flavored milk drinks and creamers are surprisingly common hiding spots for carrageenan, a seaweed-derived thickener used to improve texture and shelf life. Making this at home means you control every ingredient from start to finish, and the short ingredient list makes that genuinely easy. Whole milk is gently warmed on the stovetop until steamy and just barely bubbling, then stirred together with honey and ground Ceylon cinnamon — a softer, more delicate variety than the cassia cinnamon most people have in their spice rack. The honey dissolves right into the warm milk, adding a floral sweetness that pairs beautifully with the warm spice. A pinch of pure vanilla powder rounds things out if you want a little extra depth. It comes together in under ten minutes and tastes like something you'd pay too much for at a café.
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Learn more →Ingredients
1 serving
- 1 cup whole milk
- 1 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 and ground Ceylon cinnamon, and the vanilla powder if using. Whisk until the honey is fully dissolved and the cinnamon is evenly distributed.
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