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PdfIn a small saucepan, combine the cream or plant-based milk with ginger, cinnamon, turmeric, and cardamom.
Heat gently over medium heat until just steaming (do not boil).
Reduce heat to low and let the spices infuse for 5–10 minutes.
Strain through a fine mesh sieve and sweeten with maple syrup if desired.
Store in the refrigerator for up to 5 days.