Coffee & Tea

Golden Milk (Turmeric Tea)

3 cups unsweetened coconut milk, (the kind that is refrigerated in a carton, not canned coco milk)

3 cups filtered water

2 fingers turmeric, crushed or grated

1 1/2 fingers ginger, crushed or grated

pinch of salt

Directions:

  1. Add coconut milk, water, and salt to a medium saucepan
  2. Using a meat tenderizer or grater, crush or grate the turmeric and ginger, add to saucepan
  3. Bring all ingredients to a slow boil on low heat
  4. After liquid comes to a boil, remove from heat
  5. Strain the ingredients through a sieve
  6. Serve hot, in your favorite mug

Makes 4-6 servings

Tip: If you are taking golden milk to ease menstrual cramps, do not substitute sweetened coconut milk or add any sweetener as it will work against the benefits of drinking this tea and actually cause cramps. This tea is delicious and drinkable without any added sweeteners.

Story: Turmeric, with its bright orange flesh became a food interest of mine earlier this year (before all the hype) mainly because its exterior resembles fresh ginger root and ginger root has been a staple in my family’s kitchen for as long as I can remember. So, when I decided to experiment with turmeric, I researched many of its medicinal benefits and I was eager to make what I consider to be a simple way to introduce this exotic root into most diets–Golden Milk (Turmeric Tea). The truth is, and later I discovered that, ground turmeric has been in my Jamaican family’s kitchen all my life as it is a main ingredient in curry powder, as it gives curry its bright mustard yellow color. Turmeric tea soothes discomfort associated with the common cold, flu, muscle aches, menstrual cramps, and it warms the soul anytime in between. I am sharing my recipe in hopes that you will reap all of this tea’s benefits. Be Well.

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Pumpkin Spiced Coconut Creamer

person-woman-coffee-cupPumpkin Spiced Coconut Creamer

It’s like sipping a warm pumpkin pie in the islands.

Ingredients:

1 cup half and half

3 cups coconut milk

1/2 cup sweetened condensed milk (optional)

1 tablespoon vanilla extract (may substitute coconut extract)

1/4 cup agave nectar

1 15 ounce can pumpkin purée

2 tablespoons pumpkin spice (or make your own see recipe below)

1 teaspoon salt

Directions:

  1. To a blender add all ingredients in the order listed.
  2. Blend on low, then gradually increase to high speed. Reduce speed to low, then turn off blender.
  3. Taste and adjust liquid, spices, and sweetness to your taste. The more liquid you add, the thinner the consistency.
  4. Pour in a glass milk bottle or other air tight beverage container. Keep refrigerated for up to one week.
  5. Add desired amount to your favorite coffee or even hot chocolate, and enjoy!

Makes 6-8 servings

Pumpkin Spice*

1 tbsp ground cinnamon

1 tbsp ground cloves

1 tbsp ground ginger

1 tbsp ground nutmeg

*multiply recipe to make more for later use

Directions:

  1. Mix all spices together with a spoon and pour into an airtight container.

Story: I have loved Starbucks’ pumpkin spice syrup for years, but I recently read an article that raised some concerns about the syrup ingredients. So, I decided to make a version of their syrup myself. As I was considering ingredients I recalled how well coconut pairs with pumpkin and I pay homage to my Jamaican heritage with the creamy addition of coconut milk in this recipe. While rich and smooth, this is a healthier, all natural, creative twist on a classic. Let us know how you like this seasonal creamer in the comments below.

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