nutmeg and milk

Honey Milk for Restful Sleep

You’ll need:

✨1 cup of your favorite Milk

✨1 tsp+ of Honey



Warm the milk however is best for you. Mix in the honey to taste (I use extra) and add a pinch of cinnamon, nutmeg, or any spices you like here.


This is a calming drink that’s common to have warm before bed, but I like it cool as well.

This is a good base for adding some magic too! Enchant your mug, draw sigils with the honey, or whatever works for you.

Inspired by this post

Making Good Night Lavender Chai


  • 2 cups Very Vanilla Soy Milk
  • 2 chamomile lavender teabags
  • 2 tsp clover honey
  • ½ tsp vanilla extract
  • Lavender buds (optional)
  • Nutmeg (optional)


  1. Pour soy milk into saucepan and heat on low temperature. Do not bring to a boil. 
  2. Prepare chamomile lavender tea in teapot and allow to steep (I used 1-½ cups water that had just started to simmer). 
  3. Mix honey and vanilla into soy milk. Whisk to blend. 
  4. Once soymilk is heated through, pour into teapot where tea has been steeping. Whisk to blend.  
  5. Allow to steep at least 10 minutes. 
  6. Pour tea. Garnish with nutmeg and lavender buds. 

This recipe makes a full teapot (enough for 4-6 servings). 


Witchey way to get rid of stomach aches

This is a simple way to get rid of stomach ache that just won’t go away.
Ingredients: Ground brown rice, nutmeg, sugar and milk
Steep the brown rice in warm water for 15 minutes. Add sugar and nutmeg to taste. Boil milk and add the brown rice nutmeg and sugar mixture to the milk.
After all this drink, but be careful it’s hot
I hope you have an amazing night/day and blessed be 😊

Beorn's Honey Cake

I was initially hesitant to call this Beorn’s Honey Cake at first; because, as you can see, I baked it in a loaf pan. And then when I was re-reading the recipe preparing to post it, I saw that this is, in fact, meant to be baked in a cake pan, not a loaf pan. 

Luckily it has still turned out great everytime. 

This is actually the dessert I baked last September 21st, for Bilbo and Frodo’s birthday. It is soooo yummy. I like it with butter, and it’s even delicious with extra honey on top. 

P.S. Hi new followers! (waves dramatically) I love you already.

Beorn’s Honey Cake


6 tablespoons / 90 g butter
6 tablespoons / 90 mL honey
½ teaspoon / 2.5 mL vanilla extract
2 eggs
1 cup / 120 g flour
1 tsp / 4 g baking powder
2 tbs / 30 mL warm milk
¼ tsp / 1 g salt 
¼ tsp / 1 g nutmeg


Cream the butter and honey together. Add vanilla. Beat in the eggs. Sift in the flour, baking powder, salt and nutmeg. Fold in the warm milk. Pour into a greased and lined pan (use a bread pan or a round cake pan; line with foil or parchment paper). Smooth the top.

Bake at 350 degrees F. for about 45 minutes or until a toothpick inserted near the center comes out clean.

Let sit for 10 minutes, then loosen and turn out onto serving plate. Brush with 1 tablespoon warm honey. Serve warm or cooled.

Recipe adapted from Council of

🍞Avocado GingerBread Loaf with a hint of chocolate

½ cup coconut flour (or 2 cups flour of choice)
1 large ripe avocado, mashed (or 1.5 med)
1 tablespoon cocoa 
½ cup sweetener of choice (Natvia or Stevia Crystals) or ¼ cup of Truvia
2 eggs
1 teaspoon cinnamon
1 tablespoon ground ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
½-1 cup water or milk of choice
1 tablespoon coconut oil (optional)
1 tablespoon whiskey flavouring

Mix all the ingredients in a high speed blender and bake in a rectangular loaf pan for 35-40 minutes at 325F. Optional step: garnish with chocolate chips . 🍴

NUTRITIONAL CONTENT (per slice, makes 12) Calories 50 kcal Fat 2g net Carbohydrates 3g Protein 3g


It Started With A Waffle: Eggnog French Toast

“I used to be weirded out by eggnog when I was little. ‘What were eggs doing in milk?’ I thought to myself. I had never tried non-vegan eggnog, but I’m glad to say that I really enjoy the vegan versions nowadays.

I was shopping at the grocery store the other day and planned on to make French toast when I got home. Then… I unpacked the vegan nog, and the whole plot changed. Eggnog French Toast for the win! Since this recipe is vegan, I used applesauce and flaxseed meal in place of eggs.”

- Clara

Keep reading

Imbolc Recipe Number 5

Bread and Butter Pudding


  • 10 slices soft bread, cut diagonally across to make triangles
  • 55g/2 oz soft butter
  • 55g/2 oz golden raisins/sultanas
  • ¼ tsp grated nutmeg
  • ¼ tsp cinnamon
  • 350 ml milk
  • 50 ml oz double cream
  • 2 large free range eggs
  • 25g/1 oz white sugar
  • 1 tsp vanilla extract


  1. Heat oven to 180C/355F/GM 4.
  2. Grease a big pie dish and butter the bread slices on one side.
  3. Arrange the bread to cover the dish, butter-side up.
  4. Sprinkle half the raisins or sultanas over the bread and sprinkle with the nutmeg and cinnamon. Lay another bread layer, and add the rest of the fruit.
  5. Gently heat the milk and cream together in a saucepan. Whilst they’re warming up (don’t let it boil!), beat the eggs in a bowl together with 15-20g of the sugar and vanilla extract until soft, fluffy and pale. Pour the warm milk over the eggs and beat together well. 
  6. Pour the liquid mix over the bread. Press the top layer if you like to ensure the bread is pushed into the liquid. Sprinkle the rest of the sugar on the top.
  7. Bake for 40 minutes until the egg is set and the surface is golden brown.


Warm Spiced Milk

This yummy, comforting mug of sweet warmness (?) is the perfect friend for Beorn’s Honey Bread. Or any bread, really. Or with breakfast. Or by itself, at any given moment of the day, on demand whenever one is feeling in need of, a “yummy, comforting mug of sweet warmness”. 

I should be a poet. 

Warm Spiced Milk


1 cup / 240 mL milk 
1 ½ teaspoons / 7 mL honey (more if you like it sweeter)
½ teaspoon / 2.5 mL vanilla
pinch of cinnamon
pinch of nutmeg 


Heat milk in microwave or in a saucepan until desired temperature. Stir in honey, vanilla, and spices. Serve warm.

Pumpkin Donuts

Serves 12

½ cup + 2 tbsp pumpkin puree (not pumpkin pie filling)
¼ cup coconut sugar
½ tsp apple cider vinegar
¼ cup + 2 tbsp almond milk
2 tbsp vegan butter, melted
¼ tsp baking soda
2 tsp baking powder
1½ cup spelt flour
½ tsp salt
1½ tsp cinnamon
¼ tsp nutmeg
½ tsp vanilla

Powdered Sugar Glaze:
1 cup powdered sugar
3 tbsp almond milk
½ tsp vanilla

Matcha latte


¾ cup soy milk (or almond, coconut, dairy, etc.)

¼ cup hot water

About 1 TBSP matcha (a tablespoon or more for stronger tea, less if strong tea isn’t your thing) 

Honey (to taste)

Nutmeg (optional)

Heat soy milk in a small saucepan over medium heat, stirring. Boil water. Add both to cup. Add matcha powder and whisk in until thoroughly mixed. Stir in honey and top off with a pinch of nutmeg if you desire. 

Matcha is full of antioxidants, is rumored to aid in weight loss, boosts the immune system, and is an excellent natural detox.


Healthy Recipes
Recipe: Pumpkin soup

By Mayo Clinic Staff

Dietitian’s tip:

Canned pumpkin puree is available all year. When pumpkins are in season, however, you can make your own puree by roasting a small pie pumpkin and processing the flesh in a blender or food processor.

Serves 4

¾ cup water, divided
1 small onion, chopped
1 can (15 ounces) pumpkin puree
2 cups unsalted vegetable broth
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon black pepper
1 green onion top, chopped

In a large saucepan, heat ¼ cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.

Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Nutritional analysis per serving

Serving size :About 1 cup
Total carbohydrate 14 g
Dietary fiber 4 g
Sodium 57 mg
Saturated fat Trace
Total fat 1 g
Trans fat 0 g
Cholesterol 1 g
Calories 77
Protein 3 g
Monounsaturated fat 1 g
Sugars 0 g


“Broken Glass” Cupcakes"

The recipe for the “glass” is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.


YIELD:Makes 3 ½ dozen


  1. 4 ½ cups cake flour (not self-rising)
  2. 2 tablespoons baking powder
  3. ½ teaspoon ground cinnamon
  4. ¼ teaspoon freshly grated nutmeg
  5. Salt
  6. 1 ½ cups whole milk
  7. 1 tablespoon pure vanilla extract
  8. 2 sticks plus 2 tablespoons unsalted butter, room temperature
  9. 2 ¼ cups granulated sugar
  10. 7 large egg whites, room temperature


  1. 1 ½ cups granulated sugar
  2. ¾ cup water


  1. 1 pound cream cheese, room temperature
  2. 2 sticks unsalted butter, room temperature
  3. 6 cups confectioners’ sugar
  4. ½ teaspoon pure vanilla extract
  5. 1 cup cherry preserves, strained, for garnish



  • Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and ¾ teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.


  • Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.


  • In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.


  • Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.


  • Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.


  • Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners’ sugar and vanilla. Beat until creamy and spreadable.


  • Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel “glass” in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

Stone Xocoveza (8.1% abv)

I’ve been looking forward to trying this take on Chris Banker’s homebrew competition winning, Mexican hot chocolate mimicking, chocolate, coffee, cinnamon, nutmeg, vanilla, and pasilla pepper milk stout since I first read about it, all dribbly chinned and starry eyed like. Thankfully it doesn’t disappoint! A medium bodied and softly carbed brew, it’s bittersweet and moderately roasty with decent cocoa and coffee notes, a bold amount of that cinnamon and nutmeg, a splash of soft caramel, a chunk of old wood, a handful of dark stone fruits, and a fair amount of chilli flavour and warmth. Those complex flavours really are very well balanced and the end result is quite delicious, an absolute treat for my taste buds. If there’s any problem here it’s that I shoulda bought more of ‘em. Or used less adjectives. Wotevz.

Apple pie oatmeal:
-Apples, peeled and chopped (for very low spoons, maybe applesauce?)
-Old fashioned oats, plain
-vanilla and nutmeg
-water or milk
-a bit of sugar (brown, but granulated works too!)

Throw the apples in a crockpot for a couple of hours on high, then put the rest in and leave the crockpot on warm overnight. Stir it all up and you have apple pie oatmeal.
I used about five medium apples and it made three large bowls of it that I ate throughout the day.

Has protein and other nutrients, is healthy and delicious! It’s also not very numbers involved so you can just throw things together to taste/until it looks like something you’d eat.

I like it because it’s dessert-like while still being healthy, and doesn’t take a lot of energy to make. Plus having breakfast already made in the morning is great for a sluggish night-owl like me.

It would probably also be good with other fruits like berries or bananas. It’s vegetarian and can be vegan if you use water instead of milk.

Thanks to atlasvertebra for the submission.

Pumpkin Cheesecake
Makes 9-inch cheesecake


  • 1 ½ cups crushed graham cracker
  • 3 tablespoons granulated sugar
  • ½ teaspoons ground ginger
  • 1/3 cup butter-melted

Cheesecake Filling

  • 3 (8-ounce) blocks cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 15-ounce can pumpkin purée
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 5-ounce can evaporated milk
  • Chocolate syrup, for drizzling

For crust:

  1. In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
  2. Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
  3. Place pan on a large piece of foil and wrap foil tightly up sides and around pan.

For cheesecake filling:

  1. Preheat oven to 325°F.
  2. Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
  3. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
  4. Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
  5. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
  6. Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
  7. Bake 1 hour, or until center moves only slightly when shaken.
  8. Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
  9. Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.