steamed milk with maple and cardamom

Sat, 17 Oct 2020 20:17:30 GMT

This is an idea I got from mrissa, who got it from a cafe in Minnesota: heat the milk (I used a microwave, since I don't have a milk frother), then stir in maple syrup and spices.

This version has a bit over a cup of milk, about 3/8 tsp cardamom, a pinch of cinnamon, and about half a tablespoon of maple syrup. Marissa suggests starting with a quarter teaspoon of each spice, and then experimenting.

I am both a cardamom and a cinnamon fan, but think I may want to try it without cinnamon next time, just maple and cardamom.

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Moxie

Sun, 18 May 2014 21:34:10 GMT

cattitude came back from the Asian grocery store with some small apricots, a large package of nori (dried seaweed, in snack form), Okinawan sweet potatoes, and a bottle of Moxie. We had an apricot each, which were good enough that I happily ate another. Then he offered me a taste of the Moxie. I was hesitant, with a vague idea that it was a strong flavor that would overwhelm the taste of the apricot, but he said it wasn't that strong, and was vaguely floral.

It may not be very strong, but I didn't like it. I gave him back the bottle, and got another apricot. I don't know whether it would appeal more if it had been chilled more, or if I was in a different mood; I suspect I'm not going to find out, at least not soon.

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Praise then darkness, and creation unfinished

steamed milk with maple and cardamom

Moxie