Moroccan Spiced Milk Punch for Two

Allergens

N/A (depending on alcohol choice)

Ingredients

• 2 cups almond milk
• 1/4 cup honey
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 cup unsweetened coconut cream
• 2 oz bourbon or brandy (optional)

Instructions

1. In a saucepan, combine almond milk, honey, cinnamon stick, cardamom pods, nutmeg, ginger, and cloves.
2. Heat the mixture over medium heat until it begins to steam but does not boil, stirring occasionally to dissolve the honey.
3. Remove from heat and let the spices infuse for 15 minutes.
4. Strain the milk through a fine mesh strainer into a clean saucepan, pressing on the spices to extract as much flavor as possible. Discard the solids.
5. Add coconut cream and whisk until fully incorporated.
6. If using alcohol, heat the infused milk mixture again over low heat until it's warmed through. Stir in bourbon or brandy, if desired.
7. Serve hot in two glass cups, garnished with a sprinkle of ground cinnamon and a light dusting of nutmeg.

Chef’s Insight

This spiced milk punch is reminiscent of traditional Moroccan drinks, which often incorporate aromatic spices and warm flavors.

Notes

This recipe is suitable for a Paleo diet as it does not contain grains or dairy.