Halloween is on it’s way and although I hate to admit it, the leaves are changing colour and autumn is definitely here. It’s time for more hot drinks, blankets and thick socks (come back spring and summer, I miss you). I used to be a PSL basic and look forward to it every year but as soon as I realised how much sugar is in that syrup I soon ditched that habit. However, while I was procrastinating on Pinterest the other day I saw people drinking cinnamon milk, why had I only just discovered this? Hell yeh I’m trying that!
Like turmeric (are you drinking turmeric tea yet?), cinnamon has anti-inflammatory properties, it has also been linked to helping with diabetes by making the body more sensitive to insulin. Cinnamon can also prevent colds and fight bacterial infections, so the more of this I can get in my diet the better.
What you need:
1 cup of non-dairy milk
1/4 teaspoon of cinnamon
1/8 teaspoon of ground nutmeg
Squeeze of maple syrup (optional)
Get yourself a saucepan, a whisk and your ingredients – this doesn’t take very long at all! Grab your milk, any non-dairy milk will work for this but I really like to use Dream’s rice milk. Measure your milk in the cup that you’re going to use to serve, that way you know it’ll fit and pop it straight into the pan, add the cinnamon, nutmeg and syrup if you like it sweet, I always add the syrup because it’s so tasty.
Let this simmer away and whisk, this will ensure that your cinnamon and nutmeg don’t just sit at the bottom of the pan, if you whisk it enough then you get a frothy top too.
You only need to simmer for 5-10 minutes until the milk is hot, then serve immediately.
Cinnamon milk is perfect just before bed to get you all warm, cosy and relaxed before you hit the hay. This milk honestly tastes like autumn and it’s making the transition away from summer and into winter a little easier.