This turmeric milk's golden yellow color can provide some visual brightness if chilly days wear on. Don a wooly sweater, grab a book, and sip at the edges of this warming drink.
TIME (ACTIVE) | 5 M
TOTAL | 5 M
1 SERVING
| 12 oz
SPECIAL EQUIPMENT: WHISK
directions
In a small saucepan combine coconut milk, coconut oil, vanilla extract, and maple syrup with spices: turmeric, ginger, cinnamon (retain 1/2 tsp cinnamon for garnish), and finely ground black peppercorn.
In order to incorporate spices and keep mixture from sticking or boiling, warm over medium heat while whisking briskly. Ready when heated through (approximately 4 minutes).
Pour into a mug and garnish with remaining cinnamon.
Although the mixture can be covered and stored in the refrigerator for 2-3 days, Golden Milk tastes best when it's fresh. If you do reheat leftover mixture, be sure not to boil or char.
(Be warned, turmeric can stain! Be cautious when making, mixing, and slurping.)
tips
Adjust sweetener to taste, or add ginger if more spiciness is desired.
Lower the fat content of this drink by substituting in almond milk or by omitting the coconut oil or both. (However, removing fat will mean the consistency of your final result will be less creamy.)
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
