This Oldest Healing Spiced Milk is Magical
Spiced Turmeric Milk
I used to think I was lactose intolerant because every time I had dairy products my digestive issues would act up. When I started going deeper into my ayurvedic studies I learned that the milk itself wasn’t the issue, it was the way I was consuming it that caused all of the problems.
Cold milk, ice cream, and cheese are very heavy and difficult to digest. Sorry to break the news to you, but ice cream and cheese will always be very heavy and quite taxing on our digestive systems.
However, if we boil milk with warming spices it will become much lighter and much easier to digest. The milk also acts as a carrier to make the spices you are adding more potent.
Once I started consuming spiced milk I noticed that not only was I digesting the milk without any discomfort, I was experiencing fewer cravings for heavy and sweet foods because I was nourishing my body on such a deep level.
According to the ancient Ayurvedic texts, milk is known as one of the best Ramayana’s or rejuvenators. This means it deeply nourishes and replenishes our bodies. Try drinking a glass before you go to bed and you will sleep like a baby. Speaking of babies, kids love it too! Spiced milk is highly recommended for children as well.
Moreover, When technology never knocked, the human had found their ways in order to look more energetic and fit. Health is a crucial part of life. Many oldest healing practices and myths can actually take off your belief from technology and science. when there were no Doctors around, people made their myth into reality in order to overcome diseases.
Traditional Ayurvedic Spiced Milk
2 cups Whole Organic Milk (I recommend San Benoit or Strauss- local, pasture-fed, happy cows)
1 cup water
3 cardamom pods (crack pods open so the seeds are exposed)
1/4 teaspoon of turmeric
1/4 teaspoon ginger powder
1/4 teaspoon of nutmeg (Only add nutmeg at night time- it acts as a mild sedative)
dash of cinnamon
dash of fresh ground black pepper
4–5 strands of saffron
1–2 tablespoons of maple syrup (to taste)
1. Put all ingredients (except maple syrup) in a medium sized pot- on med-low heat, bring to a boil (watch it carefully, when milk boils it tends to boil over… this has happened to me many times)
2. Simmer for 15 minutes. The water will allow the herbs to saturate into the milk, and it will boil off first.
Make it fresh every time (not ok to make a big batch and store it in the fridge because the properties will change and it will become heavy and difficult to digest.)
3. If you think you are lactose intolerant, try starting off with only 1/2 cup and see how it makes you feel. Even though spiced milk is easier to digest than cold milk, it is still a bit heavy in nature. If your digestion is very weak you may not be able to digest it until your digestion improves.
ENJOY!! Please feel free to share this recipe.
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