Coconut milk, sweetened
(canned, or other non-dairy milk)
1 cup
Water
1 tsp
Turmeric, powder
1 tbsp
Honey, raw
1/2 tsp
Cinnamon
1 1/2 tsp
Coconut oil
Instructions
Grate the ginger then squeeze the juice into a saucepan. Discard the pulp.
Add the coconut milk, water, turmeric, honey, cinnamon and coconut oil to the saucepan and place over medium heat.
Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.
Carefully transfer to a heat-safe shaker cup and seal.
Shake vigorously for about 30 seconds, or until a foam starts to form. (NOTE: You can also use a blender for this step, but the turmeric can stain the blender cup).
Pour into glasses through a sieve and enjoy!
Notes:
Nutritional Highlights:
Turmeric the most active compound in turmeric is curcumin which is a potent anti-inflammatory and antioxidant.
