Ingredients
13.5ozcoconut milk,(1 can), full fat
2tbspginger,(from a 2-inch size knob), freshly grated, to taste
1tspground turmeric
¼tspground cinnamon
pinchfine sea salt
pinchground black pepper
1tspvanilla extract
2tspmaple syrup
cinnamon sticks,and/or ground cinnamon, or turmeric, to serve, optional
Preparation
In a small saucepan over medium-low heat, warm the coconut milk for about 2 to 3 minutes until steam forms.
Add the ginger, turmeric, cinnamon, sea salt, and black pepper, and gently whisk to combine. Add the vanilla extract, and whisk to combine.
Take the milk off the heat, allow it to cool slightly, and add the maple syrup. Taste the milk using a spoon, and adjust as needed.
Let the golden milk come to a bare simmer—bubbles and froth may form—and then turn off the heat.
Strain off any lingering fibrous bits of ginger through a fine-mesh sieve.
Pour it into a mug, sprinkle it with a bit more ground turmeric and/or cinnamon, and enjoy.
