Just in time for the chilly fall weather!!
As part of this month’s SOS Kitchen Challenge, I decided to re-create a recipe my good friend, Maribel, made for me when I was pregnant with my second daughter. It was a warm drink with ground toasted sesame seeds, milk, and brown sugar. Course, that was BEFORE my life on the anti-inflammation diet. Now I can’t have dairy milk or brown sugar, but that’s okay. I think I’ve come up with a good alternative to her recipe. 🙂
2 cups vanilla rice milk (or your favorite dairy free milk)
¼ cup lightly toasted sesame seeds, ground as fine as possible
⅛ tsp nutmeg
½ tsp cinnamon
2 TBSP pure maple syrup
2 whole cloves
In a blender, combine the dairy free milk, ground sesame seeds, nutmeg, cinnamon, and maple syrup. Puree for a minute or two until everything is well blended. Pour into a 1-quart saucepan, add the whole cloves, and turn your stove top burner to the lowest heat possible. The low heat will slowly warm the milk and allow all the flavors to gradually come together. Do not heat to a boil. I kept my milk on the burner for about 20 to 25 minutes before I pulled it off. It was very warm in temperature, but was not boiling.
Don’t forget to pull out the cloves!
Serves 2. Garnish with cinnamon and nutmeg sprinkles. I’m sure this would be excellent served cold too.
FYI, this has been approved by my 5 year old daughter. She loves this drink!