Eosinophilic Esophagitis Friendly Ginger Cinnamon Golden Milk
Total time15 min
Prep time5 min
Cook time10 min
4.9(8)
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Learn more →Ingredients
2 servings
- 2 cups full-fat coconut milk
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 1 tbsp maple syrup, plus more to taste
- ¼ tsp vanilla powder (optional)
Instructions
- 1
Combine the coconut milk, turmeric, grated ginger, Ceylon cinnamon, cardamom, and maple syrup in a small saucepan. Whisk together until the spices are evenly distributed.
- 2
Set the saucepan over medium-low heat and warm, whisking occasionally, until the milk is steaming and small bubbles appear around the edges — about 5 to 7 minutes. Do not let it boil.
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