Spiced Adaptogenic Ghee
Featuring ashwagandha, cinnamon, ginger, and cardamom, mix adaptogenic ghee into coffee, grains, on toast or crackers, or eat straight out of the jar. Enjoy a teaspoon dose up to 3x per day.
Servings: 54 teaspoon doses
Ingredients
- ½ lb unsalted butter preferably organic and from grass-fed cows
- ¼ c ashwagandha powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
Instructions
- Clean and dry a heat-resistant jar (ex. a mason jar). Have a funnel lined with cheesecloth or cotton muslin handy.
- Place the butter in a small pot over medium heat. Melt the butter and continue to simmer as the butter bubbles and sputters.
- Cook until the sputtering stops and the ghee really starts to foam, 15-20 minutes. At this point the milk solids will separate out and collect on the bottom of the pot (though it can be hard to see through the foam- remove the pot from the stove and blow the foam out of the way to get a better look).
- Turn off the heat and pour contents of the pot through the cheese cloth-lined funnel and into the jar. The milk solids will be strained out, leaving the golden ghee in the jar.
- Add the powdered ashwagandha and other spices to the ghee and mix. Continue to stir occasionally as the ghee cools to ensure the herbs and spices stay evenly distributed as the ghee solidifies.
- Enjoy a teaspoon dose up to 3x per day.
Notes
Yields 9 oz
+++When adding new foods or herbs to your diet, check with your healthcare provider to see if any of the ingredients are contraindicated for you.+++