• 1/2 liter of your favorite unflavored soya milk (thicker is better)
  
• 1/2 tsp ground ginger
  
• 1/2 tsp ground cloves
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground allspice (optional)
  
• 1 tsp sweetener (your choice, I use raw vegan sugar - you can also use more or less)
  

One of the things I was missing sorely was something a friend of mine
introduced me to many many years ago, and which he called "Indian
milk". This was simply a hot milk drink, not unlike hot cocoa, but
with an indian twist. I don't think the recipe has ANY authenticity,
and I don't even know where it came from, or if indeed it has anything
to do with India, but it IS delicious, especially after any outdoor
activity (I just LOVE that drink after going skating!). So recently I
made the jump and tried it with soya milk, and it came out even better
than the original!

In a large cooking pot (at least twice the size needed to contain your
soya milk), mix everything together and heat on high while stirring
constantly. Bring to a boil (remember to stir constantly!), and the
concoction will froth up. Remove from heat, let the froth subside, and
repeat this cycle three more times. This is why your pot has to be
bigger: the frothing would cause a major spill if you used a smaller
pot. Serve and drink while hot. Makes two servings. You can also
adjust sweetness in your cup. Some people may want to strain this, as
the ground spices sometimes have some coarse particles, (but _I_ don't
mind).

This is a very nice hot drink, with a definite Indian-food flavour,
spicy-sweet and rich. The original recipe using milk also called for a
tablespoon of butter for each serving (yuk!), and that was intended to
make the drink rich-tasting. The thicker soya milk already has that
thick rich texture, and is much lower in fat content than this buttery
thing. I will probably try to experiment with using some cardamon some
time. Enjoy.