Spiced Hot Drink (Printable)

Warming beverage infused with cinnamon, clove, cardamom, and honey blends for cozy sipping.

# What You Need:

→ Base

01 - 4 cups whole milk or plant-based alternative

→ Spices & Flavorings

02 - 2 cinnamon sticks
03 - 4 whole cloves
04 - 4 crushed cardamom pods
05 - 1 inch fresh ginger, sliced
06 - 1 star anise
07 - 1/4 teaspoon ground nutmeg
08 - 2 tablespoons honey or maple syrup

→ Optional Garnishes

09 - Whipped cream
10 - Ground cinnamon for dusting

# How to Make It:

01 - Place milk, cinnamon sticks, cloves, cardamom, ginger, star anise, and nutmeg in a medium saucepan.
02 - Gently heat over medium heat until steaming but not boiling, approximately 10 to 12 minutes, stirring occasionally to prevent scorching.
03 - Remove from heat, cover, and let steep for 3 minutes to allow the spices to infuse fully.
04 - Strain through a fine mesh sieve into a heatproof jug to remove solids.
05 - Stir in honey or maple syrup until completely dissolved.
06 - Pour into mugs, topping with whipped cream and a dusting of ground cinnamon if desired. Serve hot.

# Expert Suggestions:

01 -
  • It transforms simple milk and pantry spices into something that tastes like it took hours to make, but truly takes just twenty minutes.
  • The warmth settles into your chest on a cold day better than any blanket, and it pairs perfectly with those quiet moments you steal for yourself.
  • One sip and you'll understand why people have been brewing spiced milk drinks for centuries, it's pure comfort in a mug.
02 -
  • Don't let the milk boil or it will develop that slightly burnt taste that lingers, medium heat is your friend even though it takes a few extra minutes.
  • The magic is in the whole spices, not the ground ones. They infuse so much more gently and the flavor stays bright rather than becoming bitter or dusty.
  • Strain carefully through a fine mesh sieve, if you use a regular strainer you'll end up with tiny spice bits floating in your cup which changes the texture.
03 -
  • Make a double batch and keep the spiced milk in the refrigerator for up to three days, then gently reheat portions as you want them throughout the week.
  • Buy whole spices from a shop with high turnover if you can, they're fresher and their flavors are exponentially more vibrant than older spices sitting in grocery store containers.

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