Low Histamine Vegan Golden Milk with Coconut Whipped Cream
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Learn more →Ingredients
2 servings
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
For the golden milk
- 2 cups plant-based milk
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ⅛ tsp ground black pepper
- 1 tbsp maple syrup, plus more to taste
- ¼ tsp ground cardamom (optional)
For serving
- pinch of ground nutmeg, for serving (optional)
Ingredient noteLow histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a trace amount. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
Instructions
- 1
At least 30 minutes before making the whipped cream (or the night before), place the can of full-fat coconut milk in the refrigerator. This allows the thick cream to separate and solidify at the top of the can.
- 2
Place a mixing bowl and the beaters of a hand mixer (or the bowl of a stand mixer) in the freezer for 10 minutes to chill.
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