2 Servings 10 Minutes
1 tbsp Ginger (grated)
1 cup Lite Coconut Milk
1 cup Water
1 tsp Turmeric (powder)
1 tbsp Raw Honey
1/2 tsp Cinnamon
1 1/2 tsp Coconut Oil
Grate the ginger then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients 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 into a mason jar and seal with a lid. 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!
Nutrition per serving
Use Fresh Turmeric Root - Skip the turmeric powder and use fresh turmeric root instead. Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.
Avoid a Mess Rinse all glasses and mugs out right after use to avoid turmeric stains. Use baking soda on turmeric stains if they do happen.
On the go - Add all ingredients except water to a mason jar. When ready to drink, just add hot water from the kettle and shake up for a warming,anti-inﬂammatory snack.
Vegan - Use maple syrup to sweeten instead of honey.
Leftovers- Keep in the fridge for up to 3-4 days.