Hot Miso Milk

Dark amino paste • 165g koji • 65g kosher salt • 330g protein 1. Decide on your protein base of choice. Common ingredients include soybeans, nuts, legumes, or even whey powder. 2. Add koji and salt to a medium mixing bowl. With clean hands, mix together until evenly distributed.

3. Gradually squeeze the koji as you are mixing to break down the mixture into a paste. The paste doesn’t have to be super fine, any loose grains will still be broken down during the fermentation process. 4. Run your chosen protein in a food processor until it becomes a paste. Add the protein into the koji and salt mixture and mix thoroughly. 5. Pour the amino paste into a mason jar. Cover with cheesecloth and store at room temperature for 6 months to a year.

Miso sugar • 1 tbsp dark amino paste (alternatively, any store bought dark miso will do.) • 200g granulated sugar

1. Mix the two ingredients until well incorporated.

• 500ml milk (dairy or non-dairy) 1. In a saucepan, bring the milk to a gentle simmer. 2. Gradually add the miso sugar until the milk reaches your preferred level of sweetness. 3. Excess miso sugar can be stored just like brown sugar.