Pepper milk Calories

Blend fresh pepper with milk until smooth, then serve it cold or gently warm it. Start with a mild pepper and add more only after tasting; strain the drink if you prefer a smoother texture.

Pepper milk can be made with either, but bell pepper or another mild fresh pepper gives a gentler drink. Chili pepper makes it much hotter, so use a small amount if you want only a mild kick.

Pepper milk tastes creamy with a fresh, vegetal pepper flavour. With sweet pepper it is usually mild and slightly sweet; with chili, the heat becomes a noticeable part of the drink.

Yes, pepper milk can be served warm, but heat it gently rather than bringing it to a boil. Stirring over low heat helps prevent the milk from scorching or separating, especially if the pepper is acidic.

Pepper milk may curdle when acidic pepper juice meets hot milk or when the mixture is heated too quickly. Add the milk gradually, keep stirring, and warm the drink slowly instead of boiling it.

Use sweet bell pepper instead of chili, and remove the pepper's seeds and inner ribs if it is hot. If the drink is already made, stirring in more milk can soften its heat.

Keep pepper milk covered in the refrigerator and drink it soon after making it, since fresh pepper makes the mixture perishable. Shake or stir it if it separates, and discard it if it smells sour or develops unusual clumps.

Milk can ease the burning sensation caused by chili, so pepper milk made with mild pepper may help somewhat. If the drink itself contains chili, though, it can add to the heat rather than soothe it.

Yes, pepper milk can be stirred into soups or sauces for a creamy texture and pepper flavour. Add it gradually over low heat to reduce the chance of separation, and taste as you go because it can change the dish's seasoning.