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Spicy Almond Milk blends a fresh ginger paste with poppy seeds, anise, black pepper, maple syrup, almond milk, and water.

The ginger is puréed first so it disperses evenly through the drink. The spices and sweetener are then blended in before the liquids are added in stages.

Because the recipe is fully blended rather than steeped or strained, the ground poppy seeds remain in the finished drink and contribute to its texture.

Ingredients

• 2 tablespoons fresh ginger, roughly chopped
• 4 teaspoons poppy seeds
• 1 teaspoon ground anise
• 1 teaspoon freshly ground black pepper
• 4 tablespoons maple syrup or honey, or to taste
• 1/2 cup water
• 2 cups Almond Milk
• 2 cups water

Method

Purée the ginger in a blender or food processor until it becomes a paste. Add the poppy seeds, anise, black pepper, and maple syrup or honey and blend again. Add 1/2 cup water and blend. Add the almond milk and remaining 2 cups water and continue blending until well mixed. Pour into a pitcher and serve. Makes 4 servings.