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It’s time to pumpkin-spice all the things! I started drinking golden milk, a mix of coconut milk with turmeric, a few years ago. Last holiday season I added some of my pumpkin spice mix to it. OMG! Best stuff ever! I’ve been pumpkin-spicing my golden milk ever since. I think you will, too, once you try this recipe.
Now the black pepper seems weird, but it helps the body absorb the turmeric, which is the whole reason to drink the golden milk in the first place, right? So don’t skip that step.
And this year, I decided to add oomph to the healing factor by adding in some collagen powder. (I use Perfect brand.) It thickens the milk slightly when it is warm and feels richer and more decadent. When the leftovers cool, it’s like golden milk custard. Oh, yeah!
Ingredients
1 14-ounce can of coconut milk
1 teaspoon of turmeric
1 ½ teaspoon pumpkin spice mix
Pinch of black pepper
Pinch of salt
2 tablespoons maple syrup, to taste
Water
2 teaspoons of collagen powder, optional
Directions
Empty the contents of the can of coconut milk into a saucepan placed over medium heat. Save the can for now.
Add the turmeric, pumpkin spice mix and the pinch of black pepper to the pot. Whisk until combined. Add the collagen powder and continue to whisk until combined.
Fill the can up with about 3/4 with water and add that to the pot along with the maple syrup to taste. Whisk until combined. Bring just to a simmer and serve.
