Ingredients (use only organic/spray free if possible): Serves 2
- 1.5 cups coconut chip
- 1 l filtered water
- Pinch of himalayan rock salt
To make the coconut milk simple place the coconut chip on an oven try and toast in the oven at 180 degrees for around 10min or until slightly golden. Let cool in the tray. Add water and chips to a high speed blender and blend until smooth. Strain through a nut milk bag and add 300 ml to a small saucepan. Put the rest of the milk into a jar or glass bottle and store in the fridge. Use within 3 days.
- 1 small piece of grated ginger & turmeric each
- 1 cinnamon stick
- 3-4 cloves
- 3 lightly bruised cardamom pods
Let simmer on very low heat for 15 minutes to let the flavours infuse.
Pour into your favorite cup and add a small spoon of manuka or other raw honey to taste, sprinkle with cinnamon and enjoy!
Please note: You don’t have to make your own nut milk but it’s so easy and tastes so much better. You will need a high speed blender though. Toasting the coconut gives the milk and extra delicious flavour.