Kid-friendly Creamy Moon Milk Recipe - Sticky Fingers Cooking
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Recipe: Creamy Moon Milk

Recipe: Creamy Moon Milk

Creamy Moon Milk

by Erin Fletter
Photo by Africa Studio/Shutterstock.com
prep time
5 minutes
cook time
2 minutes
makes
4-6 servings

Equipment Checklist

  • Saucepan
  • Liquid measuring cup
  • Measuring spoons
  • Heat-resistant spatula or wooden spoon
scale
1X
2X
3X
4X
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7X

Ingredients

Creamy Moon Milk

  • 3 C whole milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1/4 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
  • 1 T brown sugar
  • 1 pinch ground cinnamon

Food Allergen Substitutions

Creamy Moon Milk

  • Dairy: Substitute dairy-free/nut-free milk.
  • Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor. 

Instructions

Creamy Moon Milk

1.
measure + combine

Measure and combine 3 cups milk, 1/4 teaspoon vanilla extract, 1 tablespoon brown sugar, and 1 pinch of cinnamon in a saucepan.

2.
simmer + dissolve

Bring milk to a simmer and allow sugar to dissolve, stirring and cooking for about 2 minutes.

3.
cool + pour

Then cool slightly and pour into cups!

Surprise Ingredient: Cinnamon!

back to recipe
Photo by Geshas/Shutterstock.com

Hi!  I’m Cinnamon!

"Did you know that I'm a spice that comes from the inner bark of certain trees?! You can add me to both sweet and savory foods. Recipes generally call for ground cinnamon, but you can also use cinnamon sticks, dried strips of my bark that curl into a tube shape, to flavor apple cider, stews, curries, and more. Just don't forget to remove the stick before serving! And, what's more, I can make your kitchen and home smell wonderful!"

History

  • Some people say the best kind of cinnamon, referred to as the "true cinnamon" and called Ceylon, is native to an island southeast of India called Sri Lanka. It has a more subtle flavor than other types. The most common cinnamon in use today, though, is derived from Cassia, which originated in China.   
  • Cinnamon is an ancient spice. It was imported to Egypt in about 2000 BCE. The ancient Egyptians used cinnamon together with myrrh to embalm the dead. They considered cinnamon to be more valuable than gold!  

Anatomy & Etymology 

  • Cinnamon is the inner bark of some tree species of the genus Cinnamomum. Cinnamon trees can grow about 60 feet tall.
  • Cinnamon farmers begin to harvest cinnamon when the tree reaches two years old. They cut the tree back so that shoots form from the stump. After one more year, the farmers strip the outer bark from the shoots and set the peels out to dry in the sun.
  • When the bark dries, it curls into "quills," which are the sticks that are cut and sold as cinnamon sticks. They can also be ground into powdered cinnamon, which is how much of the cinnamon we see is sold in stores. So, what do a porcupine and a cinnamon tree have in common? They both grow quills!
  • The word "cinnamon" comes from late Middle English derived from the Old French form, "cinnamome," from the Greek "kinnamon." The Greek was borrowed from a Phoenician word, which was similar to the related Hebrew word "qinnāmōn."

How to Pick, Buy, & Eat

  • Cinnamon is harvested twice a year, immediately after the rainy season. The humidity in the air makes the bark peel more easily.
  • The bark is typically peeled by hand by skilled peelers.
  • The quality of cinnamon is judged by the thickness of the bark, the appearance of the quills (broken or whole), the aroma, and the flavor. 
  • Cinnamon is a spice used to add flavor to a variety of dishes. For example, it may be added to desserts, chocolate, toast (in cinnamon sugar), fruit (especially apples), roasted veggies, soups, tea, and hot cocoa. It's also good in savory dishes like Bavarian pot roast, Moroccan chicken, and Indian curry. 

Nutrition 

  • It is best to eat cinnamon in small doses in its ground form, sprinkling it on top of food or adding a small teaspoon to food. Eating too much cinnamon could cause adverse health effects.
  • Cinnamon has one of the most recognizable scents. Its pungent, spicy smell is due to the chemical called "cinnamaldehyde." This chemical is considered an antioxidant that has some anti-inflammatory and antibacterial properties.
  • Cinnamon is believed to regulate the sugar in our blood and possibly lower cholesterol; however, study findings aren't clear.
  • Cinnamon oil can keep mosquitoes away! It kills mosquito larvae and probably repels adult mosquitoes, too. 

 

The Yolk's On You

What do you call a cow that doesn’t give milk?

A milk dud!

Lettuce Joke Around

What did mama cow say to baby calf?

It’s pasture bedtime.

The Yolk's On You

I named my dog Cinnamon!

He's a lot of bark!

THYME for a Laugh

What does an invisible man drink?

Evaporated milk!

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