📌 Warm Almond Milk with Cloves
Posted 6 May 2026 by: Admin
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.
In the cup, the color is a light ivory, slightly amber if you added honey. The surface is smooth, with that little veil of steam rising gently. The cloves did their job during cooking — they left behind that warm, almost spicy scent that reminds you a bit of Christmas but more subtle. You place both hands around the cup and feel the heat travel through your palms. It’s the kind of drink that makes you slow down.
Why you’ll love this recipe
Ingredient Notes
Four ingredients are enough: almond milk, whole cloves, honey, and a pinch of cinnamon for variety.
- 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.
Nothing to prepare
No chopping. No weighing. Take your smallest saucepan, pour in the almond milk, and drop the cloves in. Off you go. The trick here is not to turn the heat up too high — we want gentle heat, not a boil that would make the milk foam and lose the aromas along the way. Low heat, period.
The five minutes that count
The milk begins to simmer. Not boil — simmer, there’s a difference. You’ll see tiny bubbles appearing on the edges, and that’s when the smell arrives. It starts with a slightly peppery, almost medicinal fragrance, then softens into something rounder and warmer. Let it simmer for five to seven minutes, stirring once or twice. The milk takes on a very slight golden beige tint, like the bottom of a very light cup of tea. That’s a good sign.
The final pass
Turn off the heat, strain the milk through a small sieve to catch the cloves. If you want honey, now is the time. Mix well — the cup turns slightly amber. Drink it warm, not burning, at a temperature where you can hold the cup comfortably. The warmth should be enveloping, not aggressive.
Tips & Tricks
- Don’t exceed 3 cloves per cup — beyond that, the taste becomes overwhelming and slightly acrid. If you are trying it for the first time, start with 2 and adjust next time.
- You can prepare a large quantity of clove-infused milk in advance and keep it in the fridge for two days. Reheat gently in a saucepan without re-boiling.
- A pinch of cinnamon placed directly in the cup at the moment of serving adds an aromatic layer without weighing down the drink.
Can I use a milk other than almond milk?
Yes, no problem. Oat milk is a very good alternative, with a slightly sweeter taste. Whole cow’s milk also works well and results in a creamier drink. Avoid very light/skimmed milks which tend to become watery when heated.
Why use whole cloves rather than powder?
Clove powder diffuses uncontrollably in the milk and often gives a result that is too strong, almost aggressive. Whole cloves infuse gradually and you can remove them at any time to adjust the intensity to your taste.
Can I prepare this drink in advance?
Yes. Prepare up to 500 ml at once, let it cool, and store in the fridge in a closed container for up to 2 days. Reheat over low heat in a saucepan without boiling — the aroma returns very well with heat.
How many cloves should I really put in?
2 cloves give a light and floral infusion, 3 cloves a more pronounced and spicy version. Do not exceed 4 cloves per cup — beyond that, the taste becomes sharp and leaves an acrid aftertaste that is hard to correct.
What time of day should I drink this?
It’s suitable for both morning and evening. In the evening, it helps to decompress before sleep because it’s caffeine-free. In the morning, it warms you up gently without the coffee spike. Just avoid drinking several cups a day — two at most.
Warm Almond Milk with Cloves
Traditional
Hot drink
A soothing warm drink ready in ten minutes, made with almond milk infused with cloves. Perfect in the evening to decompress, or in the morning for a gentle start.
Ingredients
- 240 ml unsweetened almond milk (1 cup)
- 2-3 whole cloves
- 1 tsp honey (optional, approx. 7g)
- 1 pinch ground cinnamon (optional)
- 1 pinch turmeric powder (optional)
Instructions
- 1Pour the almond milk into a small saucepan and add the whole cloves.
- 2Heat over low heat until it just begins to simmer — small bubbles on the edges, without boiling.
- 3Let infuse for 5 to 7 minutes, stirring once or twice.
- 4Remove from heat and strain through a fine sieve to remove the cloves.
- 5Add honey off the heat if desired, stir and serve immediately.
Notes
• Start with 2 cloves if it’s your first time with this drink — the intensity of cloves varies greatly depending on freshness.
• Store for 2 days in the fridge in a closed jar. Reheat gently in a saucepan without re-boiling.
• For a more robust winter version, add a small slice of fresh ginger at the same time as the cloves.
Nutrition Facts (per serving, estimated)
| 55 kcalCalories | 1gProtein | 7gCarbs | 2gFat |
