• Jenna Furnari, MA, CAP

SPICED MILK

This is an amazing, delicious recipe for mothers. Variation can be applied with this recipe. When you have more time to prepare, you can use whole spices and give it more of a “chai” spice effect. Make sure to experiment with the recipe to bring to your preferred taste and “spiciness”. *If the ayurvedic herbs are used here, do not add them in until day 8+. These herbs are great for supporting lactation. They are also recommended at the time of any growth spurt in baby. This usually occurs around day 10, 3 weeks, 5 weeks, etc. When weather is hot or when preparing this for a pitta mother, be careful not to make it too spicy and serve it slightly cooler. Cardamom is a cooling kitchen herb. Vanilla can also be used for cooling qualities.



Ingredients

2c pure water

1 tsp fresh ginger OR 1/3 tsp ginger powder

2 sticks cinnamon

5 whole cloves

2 pinches nutmeg

1 liter cream top milk OR 3 1/3 c skim milk and 2/3 c full cream

2 Tbsp ghee

¼ tsp cardamom powder

2 Tbsp sweetener: Vatas: honey - add at end when milk has cooled

Pittas: maple syrup

Kaphas: honey, agave, stevia


Optional:

7 whole black peppercorns

¼ tsp anise

¼ tsp fenugreek

2 tsp fennel

8 threads of saffron (soaked 10 minutes in hot water before adding at end)


*Ayurvedic Herbs (optional after day 8+)

¼ tsp licorice root powder

1 tsp shatavari

1 tsp ashwagandha

Instructions

Boil water and add in the spices. Continue to boil until the water has reduced to about 1 cup. 
Add milk and ghee. Bring back to a boil. Once it reaches a boiling temperature, the milk will rise at the sides of the pot. Quickly remove it from the heat when this happens. Repeat this last step pf boiling and then removing from heat twice more. This helps with digestion of the milk. Add the optional sweetener at the end when the milk has been taken off the heat. Serve warm.

© 2019 by Jenna Furnari