| 1 cup | Kokosmilch |
| 1 cup | Mandelmilch |
| 1 ½ TL | Kurkuma |
| 1 ½ TL | Ingwer (gerieben, oder 1/4 TL granuliert) |
| 1 Stange | Zimt |
| 1 EL | Kokosöl |
| 1 Prise | Pfeffer |
| 2 TL | Ahornsirup (oder Zucker nach Belieben) |
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).
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
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.
Notes
*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
Ergibt 2 Gläser.
Zubereitungszeit: ca. 0:00:10.