Iced milk infused with spices and honey, poured over ice and enjoyed cold. A lovely way to enjoy a winter favourite in the warmer months.
Recipe for Iced Spiced Milk by Anisa Sabet for The Macadames.
I make spiced milk every single week and keep it stored to sneak a little cup every night. I have spent the past 6 years in a dreary, drawn-out insomnia blur and a small glass of warm milk tends to relax my nerves one iota of a percent, so hence, I keep the habit.
This is my favourite recipe and uses the combination of many spices and honey (another ingredient for sleep promotion). The method is the same for making a hot version, you simple let is cool and pour it over ice.
If you have trouble sleeping, try my spiced milk warm, and if not, definitely try it chilled in the summer.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small saucepan
- Strainer or sieve
Ingredients (makes 2 cups):
- 3/4 cup water
- 1 cinnamon stick
- 1 star anis
- 4 cardamom pods, smashed
- 6 cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated or ground nutmeg
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- To serve: freshly grated nutmeg
1. In a small saucepan, heat the water and spices and bring to a simmer, leave it simmering for 5 minutes. Take off the heat and allow to steep for 15 minutes. Add the milk and steep simmer for another 5 minutes. Remove from heat, stir trough the vanilla and honey, then strain though a fine sieve. Allow to cool.
2. Serve cold over ice with freshly grated nutmeg.
Storage: milk will keep in an airtight container in the fridge until the milk goes off.
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For another similar recipe, try my choc-hazelnut hot chocolate (served cold!).
Or my strawberry milk (SUPER OLD PHOTO).