Turmeric Ginger Milk
Makes 4 cups
4 cups coconut milk, almond milk or other non-dairy plant milk
2 cinnamon sticks
2 knobs turmeric, sliced into thin rounds, or 2 teaspoons dried turmeric*
1 2-inch piece of ginger, sliced into thin rounds
2 teaspoons black peppercorns
1 tablespoon local honey, more to taste
ground cinnamon for sprinkling on top
- In a medium saucepan add the coconut milk (or other milk) and bring to a strong simmer. Add the cinnamon sticks, turmeric, ginger and peppercorns. Lower the heat and allow to simmer for 10 minutes.
- Pour the milk through a fine meshed strainer into a container, to strain out the spices. Stir in the honey.
- Add the milk into a mug and serve with a sprinkle of cinnamon on top. Store the rest of the milk in the refrigerator and drink cold or reheat for another drink.
Note: it is fine to use dried turmeric. Two things: dried turmeric has a more bold, golden hue and will make the milk brighter then the picture above and two, you might need to stir your milk a few times. Dried turmeric does not dissolve well in the milk. You can find fresh turmeric at Whole Foods and dried turmeric at any grocery store.