Instant Pot Cultbuster Turmeric Coconut Milk

Ingredients

• 1 Can Coconut Milk, 13.5 oz
• 3 Cups Filtered Water
• 2 Teaspoons Turmeric Powder
• 3 Whole Cloves
• 2 Cinnamon Sticks
• ½ Teaspoon Ginger Powder
• Pinch of Ground Black Pepper
• 2 Tablespoons Honey

METHOD

1. Add the coconut milk, water, turmeric, cloves, cinnamon sticks, ginger power and pinch of black pepper into the Instant Pot.
2. Set to Manual / High Pressure for 15 minutes.  Wait 10 minutes for a natural pressure release then you can switch the valve to venting to release the pressure.
3. Strain out the cinnamon sticks and cloves.  Add the honey and mix well with a whisk, you may want to add more honey to suit your taste.
4. If I have a cold, I usually drink a small cup 2-3 times a day. You can store the rest of the turmeric milk in a mason jar or glass jar in the refrigerator.  When you’re ready for your next serving, shake up the jar and warm it up in a small sauce pan. You can keep it refrigerated for up to 7 days. The coconut fat may harden the in the refrigerator so just break it up with a spoon.