top of page
About the Recipe
Delicious way to reduce inflammation
Ingredients
1 1/2 tsps Ginger (grated)
1/2 cup Canned Coconut Milk
1/2 cup Water
1/2 tsp Turmeric (powder)
1 1/2 tsps Raw Honey
1/4 tsp Cinnamon
3/4 tsp Coconut Oil
Preparation
Grate the ginger then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients to the saucepan and place over medium heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.
Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about 30 seconds, or until a foam starts to form. (Note: You can also use a blender for this step, but the turmeric can stain the blender cup.) Pour into glasses through a sieve and enjoy!
bottom of page