At-Home Golden Ginger Drink
serves 2-4
3/4 cup fresh ginger, peeled and sliced
2 cups fresh pineapple juice
1/3 cup turbinado sugar*
2 1/2 cups full-fat coconut milk
3/4 teaspoon ground turmeric
*I used turbinado sugar here because I find that it rounds out the flavors a bit by lending a subtle, caramel flavor. That said, you can certainly use granulated sugar in a pinch.
Combine fresh ginger, pineapple juice, and sugar in a heavy-bottomed, 2-quart saucepan and place over medium-high heat. Stir every so often, until the mixture comes to a boil.
Once the mixture reaches a boil, reduce heat to medium and simmer steadily for 15 minutes. Remove the pan from the heat and allow the syrup to cool completely.
Strain the cooled syrup through a fine-mesh strainer and discard the ginger. Refrigerate the syrup until ready to use.
Combine syrup, coconut milk, and turmeric in your blender and pulse on medium speed for 2-3 minutes. This will help to emulsify the mixture.
Strain the mixture through a fine-mesh strainer to remove any leftover bits of coconut cream, and transfer to a pitcher. Pour over ice or refrigerate until ready to serve!
This drink will last in the refrigerator for several days, just be sure to give it a good stir before serving.
Enjoy!
serves 2-4
3/4 cup fresh ginger, peeled and sliced
2 cups fresh pineapple juice
1/3 cup turbinado sugar*
2 1/2 cups full-fat coconut milk
3/4 teaspoon ground turmeric
*I used turbinado sugar here because I find that it rounds out the flavors a bit by lending a subtle, caramel flavor. That said, you can certainly use granulated sugar in a pinch.
Combine fresh ginger, pineapple juice, and sugar in a heavy-bottomed, 2-quart saucepan and place over medium-high heat. Stir every so often, until the mixture comes to a boil.
Once the mixture reaches a boil, reduce heat to medium and simmer steadily for 15 minutes. Remove the pan from the heat and allow the syrup to cool completely.
Strain the cooled syrup through a fine-mesh strainer and discard the ginger. Refrigerate the syrup until ready to use.
Combine syrup, coconut milk, and turmeric in your blender and pulse on medium speed for 2-3 minutes. This will help to emulsify the mixture.
Strain the mixture through a fine-mesh strainer to remove any leftover bits of coconut cream, and transfer to a pitcher. Pour over ice or refrigerate until ready to serve!
This drink will last in the refrigerator for several days, just be sure to give it a good stir before serving.
Enjoy!
