Sunshine Milk
Recipe by Michelle Harris
Course: Drink
Difficulty: Easy
Servings: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Description
Ingredients
Turmeric Paste
- 1⁄4 cup filtered water
- 1⁄8 cup turmeric powdered spice
- Pinch ground black pepper (to aid turmeric absorption)
Turmeric Milk
- 1⁄2 tsp paste
- 1 cup coconut milk**
- 1 tsp coconut oil
- 1 tsp raw honey (optional)
** If you are using a need coconut milk, like Ayam brand, you will only need 1⁄2 cup of this and the rest water
Directions
Paste
- Pour half of the water into a saucepan over medium heat.
- Add turmeric and continuously stir as the mixture heats up and thickens.
- Slowly keep adding the remainder of the water as you stir, so the paste remains smooth.
- Once cooled and stored in a glass container, the paste lasts for 2 weeks in the refrigerator.
Turmeric Milk
- Add turmeric paste to a saucepan over low heat, stirring until melted.
- Stir in the milk, as well as the coconut oil.
- Once warm and mixed well, you can drink the milk warm, or use cooled as a base to smoothies, served with nut and seed muesli.
Notes
For an extra energy boost, use this as the base for the ‘Creamy Coffee’ (in place of the black coffee).