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Recipe makes two drinks.
4 oz. of Spiced Rum
1 Can Full Fat Coconut Milk
1, 1 Inch Piece of Grated Fresh Turmeric (or 1/4 Tsp. Ground Turmeric)
1 Pinch of Black Pepper (helps for your body to absorb the turmeric)
1/2 Tsp. Vanilla Extract
2 Tbsp. Raw Honey
1/4 Tsp. Cinnamon + more for dusting
1 Tiny Pinch of Salt
Drizzle of Spicy Chili Honey (optional, but can be found in specialty spice stores, farmer’s markets, online etc.)
Ice Cubes
Combine coconut milk, turmeric, black pepper, vanilla, 1/4 teaspoon cinnamon, and salt in a small saucepan and gently heat until coconut milk and honey have melted and the milk has turned bright yellow. Take off of the heat, strain through a fine mesh strainer, and cool in the refrigerator for up to overnight, but at least thirty minutes.Add rum to a cocktail shaker and then pour turmeric milk in along with a couple of ice cubes and shake until thoroughly chilled.Pour over crushed ice and then drizzle spicy chili honey over top if desired.
Note: To serve hot, simply add rum to the warmed coconut milk mixture and serve!
