Golden Milk Cocoa
Ingredients
- 560 grams 2.25 cups milk (or milk alternative)
- 30 g 1/4 cup cocoa, sifted
- 10 g about 2 tablespoons turmeric
- 5 grams about 1 tablespoon ashwagandha powder
- 180 g about 1/2 cup honey or to taste
- 1 T coconut oil or ghee divied (1/2 T per mug)
Instructions
- In a saucepan heat the milk until very warm but not simmering.
- On low heat, whisk the cocoa in to the milk along with the turmeric and ashwagandha powder.
- Once it’s completely combined, whisk in the honey until dissolved.
- Remove from heat, divide between mugs by either pouring it into a kettle or simply ladling it in, and then stir 1/2 tablespoon of either coconut oil or ghee per cup. The recipe easily doubles to serve more and keeps nicely in a kettle, just give it a good stir if it’s sat for long.
Notes
If you can’t find the ingredients in your local shops, you can easily order any of them online!