Ojas spiced-milk

Disclaimer: This recipe is provided for your inspiration and does not take into account individual needs to allergies. Please adjust the ingredients to suit your individual needs.

ojas spiced-milk

What you will need:

1/2 cup non-homogenised, full cream cow’s milk

1 tsp ghee

Tiny pinch of cardamom (ground)

Tiny pinch of fennel (ground)

Tiny pinch of nutmeg (ground)

1 Medjool date

How to:

Add the ghee and spices to a pot, stirring gently until their aroma is released.

Pour in the milk and slowly bring to a gentle boil over medium heat.

As soon as the milk boils, turn off the heat immediately to preserve its delicate texture and flavour.

Pour the milk into your favourite mug and place a whole pitted Medjool date inside, being mindful not to splash the hot milk.

Let it steep as the milk cools slightly ~ the date will soften and subtly sweeten the infusion.

Sip slowly and mindfully, allowing the warmth to nourish your body and calm your mind.

Tip & Notes

Adjust the spices to suit your climate and tastebuds.

In Ayurveda, cow’s milk is revered for its cooling, grounding, and nourishing qualities ~ traditionally believed to help build ojas (vital essence).

Whenever possible, choose non-homogenised or certified-safe raw milk, as it is thought to retain more prana (life-force) and support easier digestion. You can also dilute cow’s milk with an equal part of pure water to make it lighter and gentler on the system.

If cow’s milk isn’t suitable for you, freshly made almond, oat or rice milk can also be beautiful alternatives for this recipe. Avoid long-life carton milks — they contain additives and lack prāna (life-force), making them harder to digest.