Ingredients
▪︎1 1/2 cups light coconut milk (canned is best, but carton works too)
▪︎1 1/2 cups unsweetened plain almond milk (DIY or store-bought)
▪︎1 1/2 tsp ground turmeric
▪︎1/4 tsp ground ginger (see notes for fresh*)
▪︎1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)
▪︎1 Tbsp coconut oil (see notes for oil-free)
▪︎1 pinch ground black pepper
▪︎Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
Instructions:
1) To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup | amount as original recipe is written | adjust if altering batch size).
2) Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
3) Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
4) Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
Notes:
*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
*If oil-free, consider using a coconut milk with decent fat content (canned vs. boxed).
