Golden Milk

1 Serving

2 1/2 Cups Coconut Milk (original or Almond Milk)
1 stick cinnamon OR 1/4 teaspoon ground cinnamon (more for garnish)
2 inches fresh turmeric root sliced OR 1 1/2 teaspoons ground turmeric spice
1 inch fresh sliced ginger root OR 1/2 teaspoon ground ginger spice
1/2 teaspoon organic coconut oil
1 tablespoon Maple Syrup or to taste (optional: Honey)
Pinch of Black Pepper OR approximately 5 drops of Young Living Essential oil of Black Pepper

Young Living Oils Used in this Recipe:

Instructions

Place spices in a heavy-bottomed pot with coconut oil on low heat.
Stir and allow oil to melt and cover spices.
Slowly add Coconut milk.
Stir ingredients and allow milk and spices to slowly heat up. Do not let it boil to avoid bitterness in dry spices.
Bring the liquid to a low simmer. Add pure maple syrup and let sit for a minute.
Stir in approximately 5 drops of essential oil of pepper.
Use a small strainer with holes that are not too tiny to strain out excess spices. Strain into a heavy cup or glass.
Remove cinnamon stick if desired.
Grind a little black pepper on top.
Adjust ingredients to taste.

Fresh ginger should have a moist smell and can be grated to release flavor.
Cut turmeric into small pieces and wrap both ginger and turmeric in a cloth or paper towel to avoid mold, then refrigerate.
Use fresh roots within a reasonable time.
Ginger has antibacterial qualities and aids in fat and toxin dispersion.
Turmeric boosts the immune system.
Coconut oil has health benefits; ensure you're using a high-quality oil.
Note the difference in taste between fresh roots and dried spices.
Golden Milk can be refrigerated and served cold.
Spices can vary in color and taste based on origin.
Opt for fresh ground herbs from a health food store when possible.