Somewhere in my vast archives of research and study, I have recipe from the eastern side of India that relates a very hearty beverage consisting mainly of ganjenga simmered in milk.

The milk of course, was of a higher fat concentration than 2% or below, as commonly found in the grocery store. They also added spices such as cardamon, cinnamon and the vanilla bean.

Many today use soy milk as it contains ample fat, can be acquired pre-flavored to vanilla and is a bit thicker in feel.

So, while this can be done, it must be noted that a flavoring of warming spices may be wanted to help mask and blend the taste.

--Believe.