Ingredients
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2 cups unsweetened coconut milk (from the carton)
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1-1/2 teaspoons to 1 tablespoon pure liquid honey
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1 teaspoon grated peeled fresh ginger
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1 cinnamon stick
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Sea salt
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1 tablespoon grated raw red beet
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1 teaspoon ghee
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Ground nutmeg
Directions
- In a small saucepan, combine the coconut milk, one and a half teaspoons of the honey, ginger, cinnamon stick, and a pinch of salt. Bring to a boil over medium heat. Reduce the heat and simmer for ten minutes, whisking frequently to prevent the milk from burning. Remove from the heat.
- Wearing rubber gloves to prevent staining your hands squeeze the beet over the saucepan to release the juice. Discard the pulp. Taste and add more honey, if desired.
- Remove the cinnamon stick and transfer the liquid to a high-speed blender. Add the ghee and blend on high speed for 30 seconds. Pour into two cups and sprinkle with a pinch of nutmeg.
