You may be familiar with the good ol’ ginger molasses cookie, but there’s a new treat on the block: Molasses milk.
Ok, wait! I can sense that some of you are scrunching your nose at me. But just hear me out.
Blackstrap molasses is full of antioxidants and has all of those really important vitamins and minerals we need like iron, calcium, magnesium, manganese, potassium, vitamin B6, and selenium.
The magnesium and calcium actually help prevent your blood from clotting, which in turn relieves cramps and maintains the health of your uterine muscles.
The superstar of this show though? The high iron content.
When we lose blood, we lose iron. So it’s really important to replace that loss back into our bodies and make us feel energetic once again.
Molasses has also been known to be a powerhouse for promoting skin health (as it contains lactic acid) and improving bone health.
I personally consume molasses milk every other day because… well, it’s inexpensive, warming, and contains an abundance of nutrients.
Also, feel free to customize this recipe to your liking (e.g. swapping out the vanilla extract for hazelnut extract or adding ground ginger). The only ingredient in here that really matters is the unsulphured organic blackstrap molasses.
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2 cups unsweetened almond milk
1 tbsp unsulphured organic blackstrap molasses
1 tbsp coconut oil
1/4 tsp pure vanilla extract
a pinch of ground cinnamon
1. In a small saucepan over medium heat, warm the almond milk, molasses, coconut oil, and vanilla extract together until the mixture is steaming, not boiling. (Tip: Use your tablespoon for the coconut oil first, and then use it for the molasses — That way it’ll just slide right off.)
2. Whisk until the coconut oil + blackstrap molasses has dissolved.
3. Top it off with a pinch of ground cinnamon.