Creamy Turmeric Ginger Tea

• Produce

  • 2 tsp Ginger, ground

• Condiments

  • 1 tbsp Honey or manuka honey, local raw

• Baking & Spices

  • 1/16 tsp Black pepper or cayenne pepper
  • 1 tsp Cinnamon, ground
  • 1 tsp Turmeric, ground
  • 1 tsp Vanilla extract, real

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 tbsp Pasture butter or ghee
  • 1 cup Raw milk

• Liquids

  • 1 cup Coconut water

• Other

  • 2 tablespoons hydrolyzed grass-fed collagen - optional, but highly recommended

Found on recipestonourish.com

Description

Ingredients

• 1 cup raw milk, full-fat coconut milk or almond milk
• 1 cup coconut water {I like this + this} or filtered water
• 2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/16 teaspoon black pepper or cayenne pepper
• 1 teaspoon real vanilla extract
• 1 tablespoon local raw honey or Manuka honey
• 1-2 tablespoons pasture butter or ghee {I like this and this ghee}
• 1-2 tablespoons coconut oil {optional}
• 2 tablespoons hydrolyzed grass-fed collagen - optional, but highly recommended

Directions

• Place all ingredients into a medium-size sauce pan. Slowly warm over medium-low heat for about 5-7 minutes {heat to your desired temperature}. If you are using coconut milk, make sure you do not boil it, it tends to become thick and unpalatable when boiled. If youre using raw milk, youll want to heat over a lower heat so you do not destroy the beneficial properties. If you are adding butter or coconut oil: Place tea into blender and blend for about 10-12 seconds, until the fats are fully incorporated and emulsified. [Note: Use CAUTION when using the blender, the tea/liquid is very hot and increases in volume when blending. Make sure to hold the lid on tight while blending or the hot air and liquid can escape making the lid pop off the blender.] Serve hot. Enjoy immediately.