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1 c milk
½ tsp vanilla
¼-½ tsp of each: nutmeg, cardamom, cinnamon, turmeric
(few shards of nutmeg, 2-3 cardamom pods lightly crushed, ¼ stick of cinnamon)
Optional 1-2 strands of saffron

Mix together in a saucepan and heat gently.
Nut milks sometimes denature and separate if brought to boiling. If you’re used to cow’s milk, unsweetened nut milks can seem, well unsweet, so you can add ½ tsp of honey, maple syrup etc when it’s off the heat.
If using cow’s milk, bringing it to the boil can make it more digestible.
If possible use whole spices, rather then powder – the flavor infuses and you can sieve them out, rather than the powders settling in the bottom