7 ingredients · 10 minutes · 1 serving
- 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!
1 1/2 tsps Ginger (grated)
1/2 cup Canned Coconut Milk
1/2 cup Water
1/2 tsp Turmeric (powder)
1 1/2 tsps Raw Honey
1/4 tsp Cinnamon
3/4 tsp Coconut Oil
Nutrition Amount 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.
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.
Use maple syrup to sweeten instead of honey.
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic