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1/2 liter
Soya Milk
unflavored
1/2 tsp.
Ginger
ground
1/2 tsp.
Cloves
ground
1/2 tsp.
Cinnamon
ground
1/2 tsp.
Allspice
ground
1 tsp. Sugar

In a large cooking pot (at least twice the size needed to contain
your Soya milk), mix everything together and heat on high while
stirring constantly. Bring to a boil (remember to stir constantly!),
and the concoction will froth up. Remove from heat, let the froth
subside, and repeat this cycle three more times. This is why your
pot has to be bigger: the frothing would cause a major spill if you
used a smaller pot. Serve and drink while hot. You can also adjust
sweetness in your cup. Some people may want to strain this, as
the ground spices sometimes have some coarse particles. This is a
very nice hot drink, with a definite Indian-food flavor, spicy-sweet
and rich. The original recipe using milk also called for a
tablespoon of butter for each serving (yuck!), and that was
intended to make the drink rich-tasting. The thicker Soya milk
already has that thick rich texture, and is much lower in fat
content.
 
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