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You are here: Home / Recipes / Beverages / Spiced Almond Milk Steamer

Spiced Almond Milk Steamer

January 5, 2014 Updated February 11, 2019 23 Comments

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It’s still cold in Utah….so cold.

I’ve been making Homemade Almond milk…steamers!

Perfect for a cold, snowy morning.

 

You will notice that homemade almond milk tends to separate after it sits for a while.  No need to panic.  All is well.  Just give the milk a shake.

 

Perfect.

 

This is my latest comforting drink after a cold, frigid morning run or when I just want to warm up by the fire with the latest episode of Downton Abbey.  I’m not fond of overly sweet hot chocolate.  In fact, I will make my hot chocolate with unsweetened cocoa with a drop or two of vanilla and that’s it.

You will need:

1 cup (8 oz or 240 mL) almond milk or any other nut milk, heated
1 teaspoons (15 mL) raw honey (or to taste)
pinch of turmeric, ground cardamom, nutmeg and cinnamon
1/2 teaspoons (8 mL) vanilla extract

I’m going to use the milk frother that my daughter gave me for Christmas.  I use it about 20x a day.  Love it!

The great thing about this recipe is that one can decide just how much of the spice one wants.  I’m sharing what I like.

 

To one cup of almond milk add 1 teaspoon of honey.

 

Here is where one can decide.  Do you want a smidgen, a pinch, or a dash?

 

I’m using 1 smidgen of turmeric (great for inflammation, btw)

You can read more about the super powers of turmeric at Turmeric: The Golden Child  

 

One smidgen of ground cardamom.

 

A healthy dash of ground cinnamon.

 

A few grates of fresh nutmeg or one smidgen.

 

I almost forgot the vanilla.

 

I like 1/2 teaspoons of this lovely vanilla.

 

Heat the milk and spices until steaming.

 

Pour.

 

Notice the froth.  This is frother is so fabulous.

 

Sip.  Ahhhhh.

4.67 from 3 votes
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Spiced Almond Steamer

This is my latest comforting drink after a cold, frigid morning run or when I just want to warm up by the fire with the latest episode of Downton Abbey.
Course Drinks
Cuisine American
Keyword spiced almond milk steamer, spiced almond steamer recipe, spiced milk steamer
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Calories 62 kcal
Author Janet Barton

Ingredients

  • 1 cup almond milk or any other nut milk, heated 8 oz or 240 mL
  • 1 teaspoons raw honey (or to taste) 15 mL
  • pinch of turmeric ground cardamom, nutmeg and cinnamon
  • 1/2 teaspoons vanilla extract 8 mL

Instructions

  1. Mix all ingredients in a small pan.  Heat.  Serve.  Makes one 8 oz serving.
Nutrition Facts
Spiced Almond Steamer
Amount Per Serving
Calories 62 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 325mg14%
Carbohydrates 7g2%
Fiber 0g0%
Sugar 6g7%
Protein 1g2%
Calcium 300mg30%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Related

Filed Under: Beverages Tagged With: almond milk, almond milk steamer, cardamon, cinnamon, homemade almond milk, Paleo, spiced almond milk, step-by-step instruction, step-by-step photo's., turmeric, vanilla, vegan

Previous Post: « Christmas Cookie Exchange: Almond Tartlets
Next Post: Homemade Beef Stock »

Reader Interactions

Comments

  1. Janet Barton says

    December 10, 2014 at 3:43 am

    I have a Breville. It's the best milk frother I have used. You can find them on Amazon and Williams-Sonoma

    Reply
  2. Parul says

    December 9, 2014 at 5:54 am

    I've been looking for a steamer that will froth almond milk – would you mind letting me know which make/model your daughter bought you? Thank you!

    Reply
  3. Baley says

    October 28, 2014 at 4:07 pm

    Add a spoon of almond butter to the mix, it is great.

    Reply
    • Janet Barton says

      October 29, 2014 at 1:30 am

      That sounds amazing. You could have just changed my life. I can't wait to try it.

      Reply
  4. Anonymous says

    March 15, 2014 at 4:29 pm

    Mmmm,

    I had to make a few substitutes because I didn't have any of those spices so I just melted in some Jet Puffed Marshmallow cream and some chocolate sprinkles. Perfect for a cold rainy day!

    Reply
    • Janet Barton says

      March 16, 2014 at 4:41 am

      It's too bad you took a soothing steamer and ruined it with marshmallow cream and chocolate sprinkles. You must live in the Seattle area 🙂

      Reply
    • Ryan Barton says

      March 16, 2014 at 4:44 am

      🙂 Thats how we do in Seattle. …. not…. there's probably a cooler hippier way to do it

      Reply
    • Janet Barton says

      March 16, 2014 at 4:46 am

      It's your job to come up with a hippier way. Pass it on when you have perfected it.

      Reply
  5. Anonymous says

    January 17, 2014 at 2:39 am

    this IS wonderful! i have one every evening now…

    Reply
    • Janet Barton says

      January 20, 2014 at 4:07 am

      Me too! 🙂

      Reply
  6. Jamie Kaufmann says

    January 16, 2014 at 5:46 pm

    Looks DIVINE! I love the measuring spoons and all your lovely pictures. Huge almond milk fan here! 🙂 I'm going to become a regular here, I love your style. 🙂

    Reply
    • Janet Barton says

      January 20, 2014 at 4:03 am

      I hope to hear from you again. Thank you so much for your comment.

      Reply
  7. Anonymous says

    January 13, 2014 at 7:51 pm

    I have just discovered your blog, I read your posts and really, it is so good to read your recipes.
    I use to cook a lot for my family and also I think it is great for them to taste and eat good foods.
    I'm writting from France, in Britanny, Thank you so much for your blog I apreciate a lot. I will read newletters with enthousiam.
    Sophie

    Reply
    • Janet Barton says

      January 20, 2014 at 4:06 am

      Thank you for your kind comment. I'm so flattered to have someone from France reading my blog. That is the ultimate compliment. I would love to visit Britanny someday. My dream is to see Mont Saint-Michel.

      Reply
  8. Anonymous says

    January 12, 2014 at 11:44 pm

    Besides Inflammation, why the turmeric?

    Reply
    • Janet Barton says

      January 14, 2014 at 3:14 am

      The biggest reason I use turmeric is inflammation. I just like to partner turmeric with cardamom.

      Reply
  9. Tanya @ Australian Foodie says

    January 9, 2014 at 5:26 am

    Great step-by-step instructions and pics- I will be trying this when the cooler months hit down under!

    Reply
  10. Ann Snell says

    January 7, 2014 at 12:09 am

    nom a nom!

    Reply
  11. Sandra says

    January 6, 2014 at 9:42 am

    This sounds delicious! I don't care for the taste of cow's milk so I'll be trying this one out after I make my almond milk! Thank you for the recipe for both!

    Reply
  12. Karen @ The Food Charlatan says

    January 6, 2014 at 9:16 am

    Oh wow. This looks so good. I love the cardamom and turmeric in there. I need this! But I don't have a steamer!! Can I blend it/warm it up, or warm it up, then blend it? Is it not even close to the same??

    Reply
    • Janet Barton says

      January 8, 2014 at 3:10 am

      I used to just mix the ingredients in a cup then microwave it until hot. That works just as good.

      Reply
  13. Daniela says

    January 5, 2014 at 8:16 pm

    This looks so good for a cold afternoOHHH LOOK AT THAT CUP AND SAUCER OHHHH!!!!

    Reply
    • Janet Barton says

      January 8, 2014 at 3:09 am

      The cup and saucer belonged to my great grandmother. I love the set.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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