The Art to Spicing up Milk is really very simple.
When the air is crispy cold and it is dark before you arrive home from work. Learning the art of spicing up a glass or two of warm milk is a perfect way unwind and relax.
What you will need
2 cups of fresh Ashgrove milk
1/4 tsp ground cinnamon
1/4 tsp whole cardamom pods
1/2 tsp bush honey
1 tsp of vanilla extract
1 point from a star anise (note – star anise is very strong)
The new way
If you are lucky enough to own a coffee machine with a milk steamer. Then you already know the virtues of steaming, stretching and foaming thick dense velvety milk. I recommend adding the spices before you steam the milk up to 70 degrees. Remove the cardamom and star anise, then pour into a warm mug.
Taste – add a little more honey if desired.
The traditional method
If you are like me and prefer to keep appliances to a minimum. Take a small pot and gently warm two cups of fresh full cream Ashgrove Tasmanian Farm Milk with spices till 80 degrees.
As the milk comes to temperature, taste and adjust the sweetness with honey to your desired taste.
Strain out cardamon pods and star anise and pour into a warmed mug and sit back and enjoy!
Tips – take the milk to 90 degrees for a hotter version!
Try – add 30ml of whisky (a Tasmanian Tradition)
Try – add 2 tsp of drinking chocolate for a chocolate spiced delight
Try – add 1 tsp of your favourite tea for a spice chai
* Don’t forget to strain the tea leaves out or use a teabag this works just as well