Eosinophilic Esophagitis Friendly Honey Cinnamon Coconut Steamer
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Learn more →Ingredients
2 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 ceylon cinnamon stick
- ½ tsp ground ceylon cinnamon
- ½ tsp fresh ginger, finely grated
- ⅛ tsp ground turmeric
- 2 tbsp honey
- ¼ tsp vanilla powder
- pinch of salt
For serving
- ground ceylon cinnamon, for dusting (optional)
Instructions
- 1
Combine the coconut milk, water, Ceylon cinnamon stick, ground Ceylon cinnamon, grated ginger, and turmeric in a small saucepan over medium-low heat. Whisk to distribute the spices, then heat until the mixture is steaming and small bubbles form around the edges, about 5–6 minutes — do not let it boil.
- 2
Remove the saucepan from the heat. Add the honey, vanilla powder, and salt, then whisk until fully dissolved and the drink is smooth and uniform in color.
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