Vegan Dandelion & Cinnamon Golden Milk

Total time15 min

Prep time5 min

Cook time10 min

4.8

(20)

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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