- 6g Ginger (grated)
- 242ml Canned Coconut Milk
- 237ml Water
- 3g Turmeric (powder)
- 21g Raw Honey
- 7ml Cinnamon Coconut Oil
1. 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.
2. 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!
Use Fresh Turmeric Roots: 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.
On-the-go: 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.
Go Vegan: Use maple syrup to sweeten instead of honey.
For an extra anti-inflammatory boost, pair with our Organic Turmeric and Curcumin!