Recipe: Fat-Burning Golden Milkshake
Yeah, it got our attention too
It seems people are really into turmeric tea or have never tried it once — we don’t hear a lot in between! We think it’s because once you try the warming, healthy concoction, you’re unlikely to turn back. While it’s common to see a recipe for hot, turmeric-spiced tea, we’re intrigued by this one in The Keto Diet by Leanne Vogel. We’ll be trying it cold this summer, and we love the idea of making it our healthy milkshake.
Fat-Burning Golden Milkshake
By Leanne Vogel
- 1 ½ cups (350 ml) nondairy milk
- 2 tbsp MCT oil or melted coconut oil
- 1 (3 in/7.5 cm) piece fresh turmeric root or 3/4 tsp tumeric powder
- 1 (½ in/1.25 cm ) piece fresh ginger root, peeled or 1/2 tsp ginger powder
- ¼ tsp ground cinnamon, plus more for sprinkling
- ¼ tsp vanilla extract or powder
- 2 to 4 drops liquid stevia
- Pinch of finely ground Himalayan rock salt
- 2 ice cubes
I highly recommend using fresh turmeric and ginger root in this recipe; they add a great depth of flavor and pack more of a nutritional punch.
Place all the ingredients in a high-powered blender. (Note: If your blender is not a high-powered one, grate or mince the turmeric and ginger roots before adding them to the blender, or use powdered turmeric and ginger.) Blend on high speed for 10 to 30 seconds. The longer the mixture is blended, the stronger the turmeric and ginger flavor will be, especially if using fresh roots.
Pour the milkshake into a glass, sprinkle with cinnamon, and enjoy.
Serve it with: To make this milkshake a complete meal, add ¼ cup (40 g) of collagen peptides or protein powder. For the hot milk version, add 2 tablespoons of unflavoured gelatin or protein powder.
Variation: Fat-Burning Golden Hot Milk (Pictured): Use coconut oil rather than MCT oil and omit the ice cubes. Complete Step 1, then transfer the blended mixture to a small saucepan and bring to a light simmer over medium heat, stirring occasionally, about 8 minutes. Pour into a mug, sprinkle with cinnamon, and enjoy.
Make it Low-FODMAP: Avoid using cashew or pistachio milk.
Store It: Keep in an airtight container in the fridge for up to 3 days. If consuming it cold, give it a little shake before serving.