🥘 Ingredients
- unsweetened soy milk 3 cup
- good-quality tahini 2 tbsp
- soft large ish Medjool dates 4
- green cardamom pods 4-6
- whole cloves or ground cloves ¼ tsp
- ground cinnamon 1 tsp
- freshly grated nutmeg ½ tsp
- cayenne pepper 1-2 pinch
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- large strips of orange peel 2
- vanilla extract 2 tsp
- strongly brewed English breakfast or other black tea from tea bags 2 cup
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If you’re a coffee person, feel free to use strongly brewed black coffee or 1-2 shots of espresso instead of black tea. This spiced milk makes a great afternoon or evening treat over decaf black tea or even served on its own. On hot days, serve chilled over cold brew. Storage: Store leftover spiced milk in a sealed jar in the fridge for 4 to 5 days. Reheat on the stove or in the microwave. Brew your tea, then combine with the milk as listed in the last step right before serving.
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1Gather: unsweetened soy milk , good-quality tahini , soft large ish Medjool dates , green cardamom pods , whole cloves or ground cloves , ground cinnamon , freshly grated nutmeg , cayenne pepper , A twist of freshly cracked black pepper, A pinch of sea salt, large strips of orange peel , vanilla extract , strongly brewed English breakfast or other black tea from tea bags .
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2Add the milk, tahini, dates, cardamom seeds, cloves, cinnamon, nutmeg, cayenne, pepper, salt, orange peel, and vanilla to a small or medium saucepan. Bring to a rapid simmer and maintain for 10 minutes , whisking occasionally.
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3Remove the milk from the heat and transfer it to a high-powered blender. Remove the center cap of the blender and cover with a dish towel to allow steam to escape. Blend on high until the mixture is very smooth and creamy, and the dates and orange peel are pulverized. You might want to blend an extra 30 seconds after you think it’s creamy to avoid any unblended bits. Taste and adjust flavors as necessary.
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4Divide the hot tea into mugs and pour the spiced milk into each mug. Sprinkle with cinnamon and enjoy!