Golden Milk

• 1/2 cup coconut cream* or canned coconut milk, preferably organic
• 2 tablespoons maple syrup, preferably organic
• 1 1-in. piece fresh ginger, peeled
• 1 1-in. piece fresh turmeric root*, peeled
• 1 teaspoon ground turmeric
• About 1/2 tsp. cinnamon
• 1/4 teaspoon ground cardamom
• Pinch of freshly ground pepper
• Coconut oil (optional)

1. Put almond milk, coconut cream, maple syrup, ginger, turmeric root and ground turmeric, 1/2 tsp. cinnamon, the cardamom, and pepper in a blender and blend until well combined and frothy on top, about 30 seconds. Strain through a nut-milk bag or large, doubled piece of damp cheesecloth set over a bowl and squeeze to get all the liquid out; discard pulp.
2. Chill golden milk and serve cold, with a sprinkle of cinnamon. Or heat until hot and serve with a little coconut oil on top, if you like, plus a sprinkle of cinnamon.
3. *Desouky likes to use So Delicious Dairy Free brand culinary coconut milk, which has a thick, creamy texture like coconut cream. You can also use the top layer of fat and milk from a can of coconut milk. Find fresh turmeric at well-stocked grocery stores.

coconut cream, maple syrup, fresh ginger, turmeric root, ground turmeric, cinnamon, ground cardamom, ground pepper, coconut oil

Taken from www.myrecipes.com/recipe/golden-milk (may not work)