Blue Butterfly Spiced Milk for the Yogis
Here's the link to the article written by Jayna Valen in Kuala Lumpur, Malaysia - an alternative way to drink milk if you do not like milk on its own. How to make Blue Butterfly Spiced Milk . Try it today!
Blue Butterfly Spiced Milk
Ingredients (serves 2): ½ tsp Blue Butterfly powder (mix with 2 tablespoons warm water) 500ml fresh cow’s milk (or a vegan milk substitute) 3-4 cardamom pods 1-2 whole dried cloves 1 stick of cinnamon 1 star anise 2 small springs of Indian holy basil (tulsi) ½ tsp organic chia seeds Honey or jaggery to taste (optional)
1) Pour the milk into a sturdy pot. Add in all dried spices and stir well. Bring the milk to boil on medium heat, stirring regularly. Milk burns easily, so stir briskly and well, scraping the bottom of your pot.
2) When the milk comes to a rolling boil, stir well for 2-3 minutes, then turn off the heat. Allow to cool for approximately 5 minutes.
(If you wish to sweeten the milk, allow the milk to cool for 10 minutes before adding the honey or jaggery, then stir well).
3) Add the Blue Butterfly powder solution to the milk. Stir briskly until the color is uniform.
4) Pour the milk into serving glasses or mugs. Add the springs of holy basil (one per glass), ensuring that the herb is at least partially submerged in the milk – this helps the Ayurvedic medicinal properties of the leaves to steep into the milk. Garnish with the chia seeds and serve hot.
You might prefer to have a warm cup of Hot Blue Tea
Blue Herbal Tea