Joy the Baker

Not everything requires a bowl, a mixer, whisk, and measuring spoons.

Sometimes the most delicious comforts come out of milk, spice, and heat.

I’ve been keeping it pretty simple in the kitchen lately.  You know… trying to treat my body right, and such.  I’m also trying to stay far far away from the Winter cold that’s ruining the world as of late (that was totally dramatic).

Here’s the plan:

Heat about 2 cups of almond milk in a small saucepan.  If it’s unsweetened almond milk… you might want to add a touch of honey.  If it’s already sweetened… no need.

Add about 1/8 teaspoon of ground cardamom and a good sprinkling of fresh ground nutmeg to the heating milk.  Also add the scrapings of half a vanilla bean… heck, throw the pod in too.  If you don’t have vanilla beans on hand, no worries (!) just throw in a dash of pure vanilla extract.  If you want to add a bit of bourbon… I won’t tell a soul.

Heat until steaming hot.

Serve hot with cookies from your favorite bakery.  Enjoy while reading a cookbook studded with Polaroids of your friends as bookmarks.  (Suggestions… no biggie.)