Golden, spiced, and undeniably cozy, this warm sipper leans on creamy full-fat coconut milk simmered slowly with turmeric, ginger, and Ceylon cinnamon until it's fragrant and just barely bubbling at the edges. Carob powder brings a deep, malty sweetness in place of cocoa, while vanilla powder rounds out the spice blend with a soft floral note. A touch of maple syrup at the end lets you dial the sweetness exactly how you like it, and straining the mixture before serving gives you a silky, restaurant-worthy texture with no gritty spice bits. It's the kind of drink that feels like a hug in a mug — equally good as a slow morning ritual or a nightcap before bed. Simple pantry spices and one saucepan are all it takes, making this a naturally easy fit for a plant-based kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
Combine the coconut milk, water, turmeric, ginger, Ceylon cinnamon, carob powder, and vanilla powder in a small saucepan. Whisk until the powders are fully dissolved with no dry clumps visible.
Set the saucepan over medium-low heat and warm, whisking occasionally, until the mixture is steaming and just beginning to show small bubbles at the edges — about 5 to 7 minutes. Do not bring to a full boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
