Skillet Golden Milk
- Yield 4 servings
- Prep 5 minutes
- Cook 10 minutes
Skillet Golden Milk sits in the Desserts section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1¾ cup full-fat coconut milk, or a reliable dairy-free milk*
- 1 dried cinnamon stick (3-inch), or ¼ teaspoon ground cinnamon
- 2 inches fresh turmeric, peeled and thinly sliced, or 1 teaspoon ground turmeric
- 1 inch fresh ginger, peeled and thinly sliced, or ¼ teaspoon ground ginger
- ¼ teaspoon Freshly ground black pepper
- 1 tablespoon honey, and more to taste, skippable
- Ground cinnamon, for serving
Method
Turn the coconut milk, cinnamon, turmeric, ginger, black pepper, and honey into a small saucepan.
Beat in 2 cups of water.
Raise the contents to a low boil over a hot burner. Then, reduce the heat to maintain a gently bubble, stirring occasionally for about 10 minutes. (If using ground spices, simply bring to a gently bubble and whisk well before serving.)
Tip the milk through a strainer or cheesecloth to catch and discard the chunks.
Taste and add additional honey if desired. Tip the milk into mugs, and top with a sprinkle of ground cinnamon.
Kitchen notes
- *You can use almond, cashew, or oat milk in place of coconut milk and your Golden Milk will taste great.
- The one change the cook would make is to use 3¾ cups of the alternative milk and not add the 2 cups of water—there’s no need to dilute it like full-fat coconut milk.
- If you have leftover Golden Milk, you can keep it in the fridge in a sealed container for up to four days.
