Vegan Golden Milk Recipe
Lower temperatures are in the air and, depending on your location, the snow is falling. We're all familiar with this time of year when it gets harder to stay warm and get cozy! Luckily, we've found this DELICIOUSLY creamy Vegan Golden Milk recipe from The Minimalist Baker. This recipe is not only anti-inflammatory and packed with anti-oxidant properties, it only takes 5 MINUTES to make!
1 1/2 cups (360 ml) light coconut milk (DIY Coconut Milk) (canned is best, but carton works too)
1 1/2 cups (360 ml) unsweetened plain almond milk (DIY or store-bought)
1 1/2 tsp ground turmeric
1/4 tsp ground ginger (see notes for fresh*)
1 cinnamon stick (or 1/4 tsp ground cinnamon | I prefer the stick!)
1 Tbsp (15 g) coconut oil
Pinch ground black pepper
Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
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).
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
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.
*If using fresh ginger, grate 1-2 Tbsp into the mixture and then use a fine mesh strainer when serving to strain out the ginger for creamy texture. *Nutrition information is a rough estimate for 1 of 2 servings calculated without sweetener. *Recipe heavily adapted from the lovely Nutrition Stripped!