Ingredients
- 2 cloves garlic, peeled
- 2 cups whole milk
- 1 pinch salt (optional)
- 1 tsp honey or maple syrup (optional, for sweetness)
How to Make It
- Place the peeled garlic cloves in a small saucepan and pour the 2 cups of whole milk over them. The milk should completely cover the garlic; you’ll see the cloves floating gently.
- Heat the mixture over medium‑low heat. Stir occasionally and watch for tiny bubbles forming at the edges of the pan. When the milk begins to steam and you see a thin film of foam, lower the heat further so the liquid stays just below a boil. This gentle simmer is crucial; a hard boil will scorch the milk and give the drink a burnt flavor.
- Let the garlic simmer in the milk for 8–10 minutes. You’ll know it’s done when the garlic cloves turn a pale golden color and the milk has taken on a faint, creamy aroma with a hint of garlic. The milk should be warm but not bubbling aggressively.
- Remove the saucepan from the heat and let the mixture sit for 2 minutes. This resting period allows the garlic’s flavor to meld fully with the milk. If you like a smoother texture, you can strain out the cloves now, pressing them gently with the back of a spoon to extract any remaining infused milk.
- Optional: stir in a pinch of salt and 1 tsp honey or maple syrup. The salt enhances the savory notes, while the sweetener balances the sharpness of the garlic, creating a comforting, slightly sweet drink.
- Serve the garlic milk warm, in a mug. Sip slowly while it’s still warm; the warmth helps the soothing compounds in garlic and milk work together. If you prefer it cooler, let it chill in the refrigerator for 30 minutes and enjoy it as a refreshing, nutrient‑rich beverage.
1 / 3