This recipe for golden milk (or what I like to call turmeric tea, even though there aren't any tea leaves in it) is an antioxidant powerhouse with turmeric, ginger, and cinnamon - and it's also delicious because the base it coconut milk.
I had actual turmeric tea (tea leaves + turmeric) for the first time a few weeks ago at a place called the Unicorn Cafe (my kind of place, because of the unicorns and the chocolate chip cookies). I immediately thought I needed to make it for the blog and when I went on my interwebs exploration of recipes for turmeric tea, I found a bunch that used coconut milk. And wow, people, it's really good. It's super velvety.
On a side note, aren't these Moroccan tea glasses cute? I got them for Christmas from my sister-in-law. (hey, Laura!) I would be remiss not to mention the beautiful marble background (which will be featured in many upcoming recipes) that I got from my mom. (hey, mom!) And finally, see the spoon in the photos? I got from an antique shop in Kandy, Sri Lanka - it's got a bunch of holes in it and it's for dusting cakes with powdered sugar. LOVE. I use it for absolutely anything I can, hence its run as a cinnamon sprinkler.
One more great thing about this recipe - it keeps in the fridge for several days. I brought some to work and reheated it for an afternoon treat! Enjoy.
*If you can't find fresh turmeric, you can use 1 teaspoon ground turmeric