Keshian Spiced Milk

Keshian Spiced Milk was a variety of spiced milk created by the Artiodac chef Strono Tuggs using a spice blend that had been perfected by the sous-chef Robbs Ely. Tuggs made the drink as an alternate means to taste the blend as the Keshian spice rolls that he also made with the spice usually sold out before he could eat any. The spiced milk was thickened with rice and served hot.

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