Mother Earth Living – September-October 2019

| RECIPES |

HOT SWITCHEL

While this is a warm take on the

Vermont classic, Haymaker’s Punch, it

can easily be served on ice.

Yield: 2 cups.

2 cups water

Juice of ½ lemon

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1 tablespoon freshly grated ginger

1. Whisk all ingredients in a small
   saucepan, and bring to a low boil.
   Reduce heat and simmer on low
   until flavors have merged, about
   10 minutes.


2. Strain through a fine-mesh sieve
   into two cups, and enjoy.

GOLDEN MILK LATTE

This recipe was inspired by Andrea

Bemis’ “Golden Goat Milk.” Turmeric

will temporarily stain your mouth, so

this is best consumed at home where

you have quick access to a toothbrush.

Yield: 2 cups.

2 cups oat milk

1 cinnamon stick

1 tablespoon honey

½ teaspoon ground turmeric

¼ teaspoon crushed

black peppercorns

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1. Whisk all ingredients in a small
   saucepan, and bring to a low boil.
   Watch carefully, as the milk can boil
   over quickly. Reduce heat, and simmer
   on low for 7 minutes.


2. Strain through a fine-mesh sieve
   into a blender. Blend on high for a few
   seconds until frothy.


3. Divide and enjoy.

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Circle #7; see card pg 49