Servings: 2 | Time: 10 minutes

  • 1 tablespoon ginger
  • 1 cup canned coconut milk
  • 1 cup water
  • 1 teaspoon turmeric powder
  • 1 tablespoon raw honey
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons coconut oil

Step 1

Grate the ginger, then squeeze the juice out of it into a saucepan. Discard the pulp.

Step 2

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.

Step 3

Carefully transfer the mixture into a mason jar and seal with a lid. Shake vigorously for about 30 seconds or until foam forms. You can also use a blender for this step, but the turmeric can stain the blender cup.

Step 4

Pour through a sieve into glasses and enjoy!

Notes

If you use fresh turmeric root instead of powder, peel and grate the turmeric root. Measure out about 1 tablespoon of grated turmeric root per serving. Avoid turmeric stains by rinsing all glasses and mugs right after use. Use baking soda on turmeric stains if they do happen. For an on-the-go option, add all ingredients except water to a mason jar. When ready to drink, add hot water from a kettle and shake it up for a warm snack. To make it vegan, use maple syrup instead of honey.