Low Sodium Dandelion & Cinnamon Golden Milk
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Learn more →Ingredients
2 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 2 tsp roasted dandelion root, loose or from 1 tea bag
- 1 tsp ground turmeric
- ½ tsp ground ceylon cinnamon
- ½ tsp fresh ginger, finely grated
- 1 tbsp honey
For serving
- ¼ tsp ground turmeric, for dusting (optional)
Instructions
- 1
Combine the water and dandelion root in a small saucepan over medium heat. Bring to a gentle simmer and steep for 5 minutes, until the liquid is deep amber and fragrant.
- 2
Pour the coconut milk into the saucepan with the dandelion infusion. Add the turmeric, Ceylon cinnamon, and grated ginger. Whisk to combine and heat over medium-low, stirring frequently, until steaming and just beginning to bubble at the edges, about 4–5 minutes. Do not bring to a full boil.
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