Wednesday, December 19, 2012
This is a part-immunity, part-pleasure recipe. I adapted this from an MDA post on turmeric tea.
It is intensely spicy, but worth a try if you start coming down with a cold or an illness and can drink.
6 oz light coconut milk (can use full fat, but light is what this recipe is based on, as it is what I had on hand)
10 oz unsweetened vanilla almond milk
1 square of baker's unsweetened chocolate
1 tsp Grated fresh ginger (works best if ginger is frozen and use a grater on it straight from the freezer)
1/2 tsp Cracked black pepper corns
1 tbsp ground cinnamon (or steep a stick in milks while heating)
1 tbsp ground turmeric
Pinch of ground cayenne
Stevia to sweeten, to taste (I do not use honey as the sugars can depress the immune response when you are already down).
Water to thin as desired.
Combine all the ingredients on stovetop in a pan, simmer and occasionally whisk for 5-10 minutes, taking care not to let chocolate burn.