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Liz's kitchen

CHAI-SPICED NUT MILK

Lizzy Marsh

This winter warmer is a treat to make at home when it’s chilly outside and you have some extra homemade nut milk! It’s important to use milk from soaked (activated) nuts to reduce the anti-nutrients (like phytic acid).  Watch out for store-bought nut milks that often have a very low concentration of nuts and possibly preservatives and sweeteners added.

INGREDIENTS | serves 1

  • 1 cup (250ml) homemade activated almond milk (or another nut milk)
  • 1 tsp. fresh ginger, finely grated
  • 1 cinnamon stick, crushed
  • 1 star anise
  • ½ tbsp. carob powder
  • Pinch turmeric
  • Pinch pink Himalayan salt
  1. Place the nut milk in a small pot on low heat.
  2. Add all other ingredients and stir well.
  3. Simmer on low heat (the milk shouldn’t boil) for about 10-15 minutes, until warmed through.
  4. Pour the mixture into your mug through a strainer and discard all the spices.
  5. Serve warm!