HOW TO MAKE GINGER, COCONUT TUMERIC MILK - COLLAB
Ingredients:
1-1/2 inches of turmeric root (powdered turmeric can be used too) (no need to peel it)
2 cups of coconut milk
1 inch piece of ginger root (no need to peel it)
1/4 tsp black pepper (black helps with the viability of the curcumin)
sweetener of your choice (I used 1 pack of stevia)
Divide the coconut milk in two portion. Pour 1 portion in the blender along with the turmeric and ginger and blend. Pour the remaining coconut milk in a pot (if using the stove top) or a microwavable container (if you are using the microwave) and bring to a boil. (I used the microwave), then add the boiled milk to the mixture in the blender. Blend for about 1 minute to ensure that the mixture is well blended together. Pour some of the mixture into a cup and add your sweetener and sprinkle on the black pepper, then stir and drink.
1-1/2 inches of turmeric root (powdered turmeric can be used too) (no need to peel it)
2 cups of coconut milk
1 inch piece of ginger root (no need to peel it)
1/4 tsp black pepper (black helps with the viability of the curcumin)
sweetener of your choice (I used 1 pack of stevia)
Divide the coconut milk in two portion. Pour 1 portion in the blender along with the turmeric and ginger and blend. Pour the remaining coconut milk in a pot (if using the stove top) or a microwavable container (if you are using the microwave) and bring to a boil. (I used the microwave), then add the boiled milk to the mixture in the blender. Blend for about 1 minute to ensure that the mixture is well blended together. Pour some of the mixture into a cup and add your sweetener and sprinkle on the black pepper, then stir and drink.
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