Golden camel milk
Ingredients:
1 tbsp Turmeric powder
4/1 TL Coriander powder
1 TL Ginger, freshly ground
100 ml Water
1 Tasse Camel milk
ca. 2 tbsp Honey
2/1 TL Coconut oil
1 pinch of pepper or cinnamon
Preparation:
Place turmeric, coriander, ginger and water in a small saucepan and cook over low heat for five minutes. When a thick paste is formed, it is best stored in a small screw-top jar. The paste will then keep fresh in the refrigerator for about four days. Mix warm camel milk with 1 tsp. of the spice paste and sweeten with honey to taste. At the very end, add the coconut oil and a pinch of black pepper or cinnamon on top.