Vanilla Turmeric Milk Ice Blocks
These Vanilla Turmeric Milk Ice Blocks can be a great way to add more turmeric to your diet. You can have them in cold brewed teas or coffee as well as in milk based or creamy smoothies. You can also make this as a Turmeric milk to drink instead of making it into ice blocks. This recipe is simply made with vanilla bean, shredded coconut, cinnamon, almonds and maple syrup, but you can make so many variations of it depending on your eating protocol and the ingredients you have available.
If you can get hold of Tiger nuts use them in place of almonds to keep your milk nut free and AIP compliant. You can also skip the nuts and make this with coconut only, though you will need to increase the amount of shredded coconut or add some canned coconut milk. You can easily add more flavors like cloves, black pepper or ginger for a spicier milk. Black pepper is especially good if you want to improve the amount and the way turmeric is absorbed and used in your body. You can also use coconut milk straight from the can instead of making it from scratch with shredded coconut. To make this Ketogenic, coconut milk from a can would also be ideal as it has more fat content. Just skip the maple syrup for sweetening and use other low carb sweeteners or none.
If using canned coconut milk a 360 ml to 400 ml should do. Just skip the hot water and the shredded coconut and probably the nuts too. It may also be a good idea to use ground cinnamon to skip the sieving stage if using already prepared coconut milk.
Vanilla Turmeric Milk Ice Blocks
Equipment Needed – Blender, Sieve or strainer
Servings – 2 to 3 ice cube trays
8 tablespoons shredded coconut or flakes, 4 cups hot filtered water, 1 teaspoon turmeric, half a cup soaked almonds or other nuts of choice, 1 vanilla bean or equivalent, 1 stick cinnamon or just over half a teaspoon ground cinnamon, 1 tablespoon or less or to taste maple syrup or other sweetener of choice, pinch of himalayan or other good salt to taste.
Prepare the almonds by soaking in cold water for about 8 hours. Alternatively if you want the nuts ready quicker, you can soak them in hot water for about an hour and then drain the water off.
Heat up the the water enough so it starts to steam without boiling, just enough to soak the dried coconut.
Add all the ingredients to a blender and top with the hot water and put the blender lid on.
Leave it sit for about 3 to 4 minutes. Before blending lift the lid and let the steam out, to avoid pressure leading to the blender contents exploding when you start blending.
Replace the lid and blend at high speed for a minute. Open the blender and taste and add more flavor or sweeteners to your taste, then blend again at high power for another minute.
Strain the milk using a sieve or strainer. You can use a nut milk bag but turmeric will stain it as well as your hands. A strainer over a container receiving the milk will be less messy and you don’t have to handle the milk with your hands. Just pour straight from the blender, through the sieve then press down on the sieve to get the excess milk out of the shredded coconut with a fork or spoon or other handy kitchen utensil. You may have to strain in batches if you have a small strainer.
You can enjoy this Turmeric milk as a drink and only freeze part or none of it. To freeze ensure the milk has cooled down before pouring into freezer trays. Freeze until solid then have these in your drinks or as they are. Once they are frozen you can transfer them into one freezer bag or container to free up the trays and also save freezer space.
Enjoy your Vanilla Turmeric Milk Ice Blocks