5-Minute Vegan Golden Milk

I first tried golden milk at a wonderful women's retreat to celebrate my friend Jenny's 40th birthday. I fell in love at first sip! I'm not sure how closely this recipe resembles that, but it is definitely worth a try.

Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan, Gluten-Free
Serves: 2

Ingredients

1 1/2 cups (360 ml) light coconut milk
1 1/2 cups (360 ml) unsweetened plain almond milk
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)

Instructions

1. 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).
2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
4. 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.

Notes

• If using fresh ginger, I suggest grating 1-2 Tbsp into the mixture and then using 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!

Nutrition Information
Serving size: 1/2 of recipe* Calories: 205 Fat: 19.5 g Saturated fat: 15.1 g Carbohydrates: 8.9 g Sugar: 0 g Sodium: 161 mg Fiber: 1.1 g Protein: 3.2 g