Eosinophilic Esophagitis Friendly Ginger Vanilla Golden Milk
Total time15 min
Prep time5 min
Cook time10 min
4.8(30)
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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 pure vanilla extract
- 1 tbsp pure maple syrup, or more to taste
- ¼ tsp ground cardamom
- 1 pinch fine sea salt
Instructions
- 1
Combine the coconut milk, turmeric, grated ginger, cardamom, and sea salt in a small saucepan. Whisk together until the turmeric is fully dissolved into the milk with no dry streaks.
- 2
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.
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