Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Turmeric Coconut Milk
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 691
- Total Fat
- 69 g
- Saturated Fat
- 61 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 36 mg
A nod to haldi doodh (Indian turmeric milk), warm coconut milk gets infused with cinnamon, ginger and turmeric paste for a comforting winter drink that will leave your kitchen smelling dreamy.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 691
- Total Fat
- 69 g
- Saturated Fat
- 61 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 36 mg
Ingredients
Turmeric Paste:
Latte:
Directions
- For the turmeric paste: Whisk together the turmeric powder with 1 cup water in a small saucepan over medium heat. Cook the mixture until it begins to thicken and form a thick, dry paste, 2 to 3 minutes. Remove from the heat and whisk in the coconut oil and 1/4 teaspoon pepper. Set aside.
- For the latte: Combine the coconut milk, cinnamon stick, ginger, honey if using and 1 tablespoon turmeric paste in a medium saucepan. (Let the remaining turmeric paste cool completely, then store in an airtight container in the refrigerator for up to 1 week.) Bring the mixture to a slow simmer over medium heat for about 5 minutes to allow the ingredients to steep. Remove from the heat and strain, then serve immediately.
