Warm Date-Sweetened Golden Milk with Turmeric, Ginger & Coconut

[Sincerely-Food-Chef]

Ingredients

• 32 fl oz almond milk, unsweetened
• 1 (13.5 fl oz) can coconut milk
• 2 (1 inch) pieces ginger root
• ⅔ cup medjool dates, pitted
• black pepper
• cardamom, ground
• cinnamon, ground
• salt
• turmeric, ground
• vanilla extract

Instructions

1. Wash, dry, peel, and mince ginger; transfer to a large pot.
   • 2 (1 inch) pieces ginger root
2. Add both milks and dates to the pot with the ginger; bring to a simmer over medium-high heat. (Watch the milk carefully, so it does not boil over.) Remove from heat and allow to cool slightly, about 5 minutes.
   • 32 fl oz (4 cups) almond milk, unsweetened
   • 1 (13.5 fl oz) can coconut milk
   • ⅔ cup medjool dates, pitted
3. Working in batches if necessary, transfer cooled date-milk to a blender. Add vanilla and spices; blend on high until smooth, 1-2 minutes. (Reserve pot for next step.)
   • 1 tsp vanilla extract
   • 2 tsp turmeric, ground
   • ½ tsp cinnamon, ground
   • ¼ tsp cardamom, ground
   • ⅛ tsp salt
   • ⅛ tsp black pepper
4. Pour the golden milk through a strainer set over the pot; discard solids. Reheat over medium-high heat to preferred temperature.
5. To serve, divide golden milk between mugs and enjoy!