US Customary - Metric

• 1 1/2 cups light coconut milk (canned is best, but carton works too)

• 1 1/2 cups unsweetened plain almond milk (DIY or store-bought)

• 1 1/2 tsp ground turmeric

• 1/4 tsp ground ginger (see notes for fresh*)

• 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)

• 1 Tbsp coconut oil

• 1 pinch ground black pepper

• Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)

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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 // amount as original recipe is written // adjust if altering batch size).

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.

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     Recipe  found at https://minimalistbaker.com/5-minute-vegan-golden-milk/