Warm Spiced Almond Milk

For those patients who have been experiencing more issues with sleep and/or constipation this season, please consider trying this Warm Spiced Almond Milk.

It is a great transition nightcap for those trying to stay away from the alternative habits of alcohol and ice cream! Plus nutmeg is a great sleep tonic, even for kids! Enjoy. 

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A favorite recipe in the Salazar household is:

warmed almond milk

3 parts nutmeg

2 parts ginger

1 part cardamon

maple syrup


Traditional Ayurvedic Spiced Milk
Serves: 2

2 cups Whole Organic Milk (I recommend San Benoit or Strauss- local, pasture-fed, happy cows)

1 cup water

3 cardamom pods (crack pods open so the seeds are exposed)

1/4 teaspoon of turmeric

1/4 teaspoon ginger powder

1/4 teaspoon of nutmeg (Only add nutmeg at night time- it acts as a mild sedative)

dash of cinnamon

dash of fresh ground black pepper

4-5 strands of saffron

1-2 tablespoons of maple syrup (to taste)

1. Put all ingredients (except maple syrup) in a medium sized pot- on med low heat, bring to a boil (watch it carefully, when milk boils it tends to boil over... this has happened to me many times)

2. Simmer  for 15 minutes. The water will allow the herbs to saturate into the milk, and it will boil off first.
Make it fresh every time (not ok to make a big batch and store it in fridge because the properties will change and it will become heavy and difficult to digest.)

3. If you think you are lactose intolerant, try starting off with only 1/2 cup and see how it makes you feel. Even though spiced milk is easier to digest than cold milk, it is still a bit heavy in nature. If your digestion is very weak you may not be able to digest it until your digestion improves.