This warming golden milk uses one of Australia’s star superfoods.

Packed with vitamin C - boasting the highest natural vitamin C concentration in the world - Gubinge (also known as Kakadu Plum) is the ultimate ingredient for a warming hot drink in winter. It has a slightly tangy, tart taste that pairs perfectly with fresh turmeric, ginger and peppercorns. This recipe evens out the zing with creamy coconut milk and aromatic spices. 

A delicious way to nourish your body this winter, this is the kind of hot toddie that loves you back.

Makes 2 cups

Ingredients

• 2 Tbsp fresh turmeric, grated (measure before you grate)
• 5cm knob of fresh ginger, grated
• ½ tsp peppercorns
• 1 cinnamon quill
• 4 cloves
• 2 cups full fat coconut milk
• 2 cups coconut water
• 1-2 tbsp Coconut Oil
• 2-4 tbsp Coconut Nectar (start with less and add more to your liking)
• Gubinge Powder (see amount below)

Method

Place all ingredients (except the Gubinge Powder) in a saucepan. Bring to the the boil, remove the lid and simmer on low for 20-30 minutes (you want to reduce the amount of liquid 2 cups/500mL). Turn off the heat and allow to cool.

To serve, strain through a fine sieve. Before adding the Gubinge Powder, check the drink temperature and ensure its below 60 degrees Celsius (to avoid destroying the vitamin C). Add 1/8 tsp Gubinge at a time, stirring and increasing the amount to your liking

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