- 2 cups non-dairy milk (full-fat coconut milk works great here)
- 2 Tbsp. coconut oil (may substitute with MCT oil)
- 1 (1″-2″) piece of fresh turmeric root, peeled, or 3/4 tsp. turmeric powder
- 1 (1″-2″) piece fresh ginger root, peeled, or 1/2 tsp. ginger powder.
- 1 tsp. ground cinnamon, plus more for sprinkling
- 1/4 tsp. vanilla extract or powder
- 1 tsp. black pepper
- 2 to 4 drops liquid stevia, or to taste (optional)
- Pinch of finely ground Himalayan salt
- Place all of the ingredients in a high-powered blender. Note: If your blender is not a high-powered one, grate or mince the turmeric and ginger roots before adding them to the blender, or use powdered turmeric and ginger.
- Blend on high speed for 10 to 30 seconds. The longer the mixture is blended, the stronger the turmeric and ginger flavor will be, especially if using fresh roots.
- Transfer the blended mixture to a small saucepan and bring to a light simmer over medium heat, whisking occasionally, about 8 minutes. Pour into mugs and sprinkle with cinnamon.
- Enjoy!
Coconut Cashew Cookies
Thank you but Is part of the recipe missing?
What is missing? I can update.
Doesn’t say how many cups of non dairy milk to use.
It says 2 cups. Sometimes if you read the recipes from your phone, it won’t format properly.
When you look at the recipes on a phone, it cuts off the number of cups of the first ingredient. It does this on several recipes. But it does NOT cut it off if you look at the recipes on a computer.
Thank you for pointing that out. We don’t currently format the recipes for phones, but hopefully will soon.
It doesn’t actually cut it out, it appears above the picture