113.5 ounce can full fat coconut milk, about 1 and ¾ cups
3/4teaspoonground ginger OR 1 inch piece fresh gingerminced
3/4teaspoonground turmeric OR 1 inch piece of fresh turmericminced
1/4teaspoonground cinnamon
1teaspoongrass-fed butter or coconut oil for vegan option
1teaspoonxylitol*
Pinchnutmeg
Pinchsea salt
6 - 10drops liquid stevia
Instructions
If using fresh ginger and turmeric, wash and cut into small pieces. Place milk, fresh or dried turmeric and ginger, and ground cinnamon into a small saucepan and bring to a boil over medium-high heat. Whisk to combine, reduce heat to low, and simmer for about 5 – 10 minutes. Remove from heat and strain through a fine mesh strainer if you are using fresh turmeric and ginger.
Pour strained liquid into a blender with the remaining ingredients. Blend until fully combined and frothy. Enjoy warm.
Store leftover milk in a mason jar with a fitted lid and store in the fridge for 4 – 5 days.
Recipe Notes
*Can substitute coconut sugar if Candida is not an issue. **Enjoy through a straw since turmeric will stain your teeth!