- 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
Is it possible to include the carbs/fat/protein breakdown on each recipe please?? or at least just the carbs??
Thanks so much
You can use a tool online or in an app called myfitnesspal or cronometer.