There are evenings when coffee is too much, herbal tea is too bland, and you’re just looking for something warm that smells amazing. This almond milk with cloves is exactly that. Ten minutes, one saucepan, and a kitchen that smells like heaven.
Ingredients :
- Almond milk — Choose unsweetened — sweetened versions completely overpower the delicate taste of the cloves. Avoid calcium-fortified milks which sometimes leave a mineral aftertaste when heated. If you don’t have almond milk, oat milk or whole cow’s milk work just as well.
- Whole cloves — Whole, not powdered. Powder disperses everywhere and gives a taste that is too aggressive and hard to fix. Start with 2 cloves if it’s your first time. An old clove smells weaker — if yours has almost no aroma when you roll it between your fingers, it needs replacing.
- Honey — Add it after removing the pan from the heat, never during cooking — it loses its qualities and the taste flattens out. A mild honey like acacia is better than a forest honey which might dominate the spices. One teaspoon is more than enough.
