To prepare this infused blue-purple milk, first make syrup (which can also be used as a dessert sauce). If you don’t like cardamom, omit it or substitute with ground cinnamon.
MAKES: 3/4 cup syrup and 3 cups flavored milk(3 servings)
INGREDIENTS:
-
- 1 cup frozen or fresh blueberries
- 2 tablespoons agave nectar
- 1/8 teaspoon ground cardamom
- 2 1/4 cups any plain unsweetened non-dairy milk, especially soy or rice, chilled
INSTRUCTIONS:
- Simmer the blueberries: Add the blueberries, agave nectar, and cardamom plus 2 tablespoons of water to a small saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the berries are very soft, about 2 minutes.
- Puree the mixture: Scrape the contents of the pan into a mini food processor and puree until very smooth, about 1 minute.
- Strain the syrup: Place a fine strainer over a liquid measuring cup and strain the pureed mixture well, stirring the contents inside of the strainer well to get all the liquid out. Then, clean the spoon and scrape the bottom of the strainer until you glean all of the syrup (you should end up with 3/4 cup).
- Whisk and serve: For each serving of milk, combine 1/4 cup syrup with 3/4 cup of the milk and whisk well. Serve.
