Golden Milk - with Coconut, Turmeric and Ginger
By: December 03, 2018

By: Annie

This spin off golden milk is a rich, subtly sweet, nourishing drink that warms the soul. Using coconut milk and water in place of traditional milk makes it vegan friendly. Cows milk is traditionally used, so feel free to swap out with cows milk as the main liquid or ghee in place of coconut oil--I’ve had it both ways and no matter what it is the perfect cuppa for a cold night. The vibrant colour is cheery and unique making it a great entertainment cuppa. The turmeric and ginger are anti-inflamatory, high in antioxidants and support your immune system.

  • 1 inch knobbin fresh ginger
  • 1 inch knobbin fresh turmeric
  • 1 tsp coconut oil
  • 1 cup coconut milk (for an extra creamy cuppa try coconut cream)
  • 1 cup coconut water
  • 1Tbsp sweetener--maple syrup to keep it vegan, but you could also use a fine honey, or whatever you like, really.
  1. Clean and roughly peel, and finely grate ginger and turmeric. Add coconut oil and mix together to create a paste. For a smoother paste, use a mortar and pestle. I always strain my tea anyway, so I don’t usually bother.
  2. Pour coconut milk and water into a pan, with the turmeric ginger paste. Heat just to a gentle simmer, the mixture should be homogeneous. When using coconut oil you sometimes end up with cream chunks, but when properly heated and stirred this should dissolve into the mixture.
  3. Turn off heat, cover and let sit three minutes to steep in the ginger and turmeric fully. 
  4. Strain through a fine meshed sieve or tea strainer and serve warm with your sweetener of choice.




Inspired by:

Main Ingredient: Coconut Milk, Turmeric
Categories: appetizers, vegan, vegetarian, gluten-free, dairy-free, snack,