Ojas Milk

1 cup organic un-homogenized milk (ideally grass-fed and raw, but pasteurized is okay)
pinch of saffron threads
4 cardamom pods, crushed
thin slice of ginger root
1/2 tsp cinnamon powder (or stick)
1/2 tsp turmeric powder
1/4 tsp nutmeg powder
optional: black pepper
optional: 1/2 tsp ghee
optional: 2 medjool dates
2tsp organic maple syrup (or maple sugar, sucanat, turbinado)

Add milk to pot and cook over medium heat. Add spices (and dates, if desired). Stir frequently to prevent milk from sticking to pan. Cover with lid. Remove lid as milk approaches boiling point. As soon as milk comes to a boil, remove from heat, strain and serve.

If milk is difficult for you to digest even after being cooked with spices, then allow it to climb the pot 3 times, then remove from heat and strain.

If ghee is added, the milk can be blended for a creamier texture. Sweeten once served in cup. Ideally consumed 2 hours after dinner and 1 hour before bed, but can also be had as breakfast in and of itself or as a mid-afternoon snack. 

Ojas milk can be made with almond milk instead of cow's milk--but it is not nearly as nourishing. If you opt for almond milk, the almonds must be soaked overnight, and then blanched before blended and strained to make the almond milk.