Turmeric Coconut Milk
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 697
- Total Fat
- 69
- Saturated Fat
- 60
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 36
- Total: 15 min
- Active: 15 min
Ingredients
Turmeric Paste:
1/4 cup turmeric powder
3 tablespoons coconut oil
Freshly ground black pepper
Latte:
2 cups coconut milk
1 cinnamon stick
1-inch piece ginger, peeled and sliced into thin coins
Honey, to taste (optional)
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.