At-Home Golden Ginger Drink

Let’s make an at-home version of my newest obsession!

To be perfectly honest, I first ordered the Starbucks’ Golden Ginger drink for its aesthetic charm. The morning was sunny, the breeze warm, and it felt like the right time to give in to the butter-yellow hue.

Fast forward one week and I am head-over-heels in love with this zesty tonic. I adore how healthful and refreshing this drink feels. Ginger has been a close companion over the past seven months and this colorful concoction far surpasses ginger ale.

I knew I needed to develop an at-home version to fuel my constant cravings, and after a bit of playing around in the kitchen, I was left with a lovely, yellow drink that tastes just like the real thing!

We begin with a syrup.

I wanted to round out the flavors a bit with a little extra richness, so I used turbinado sugar here rather than granulated. Its flavor is more akin to that of brown sugar.

The sugar is combined with pineapple juice and fresh ginger.

The syrup simmers for a while, rendering as much flavor from the ginger as possible and giving the syrup, and soon-to-be drink, some welcome spice.

After the syrup has cooled, we can assemble.

We are going to use full-fat coconut milk which will separate, so you will want to help with the emulsifying process. The coconut milk will go into a blender, along with your cooled syrup and a bit of turmeric.

Blend, blend, blend…

Pour it through a fine-mesh strainer and chill in the refrigerator until you are ready to serve.

You can store the pitcher in the refrigerator and enjoy this spicy, springy drink over several days. Just need be sure to give it a good stir before serving.

This is how we ease into spring and it’s perfect.

Sincerely,

Pedantic Foodie

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At-Home Golden Ginger Drink

serves 2-4

• 3/4 cup fresh ginger, peeled and sliced

• 2 cups fresh pineapple juice

• 1/3 cup turbinado sugar*

• 2 1/2 cups full-fat coconut milk

• 3/4 teaspoon ground turmeric

*I used turbinado sugar here because I find that it rounds out the flavors a bit by lending a subtle, caramel flavor. That said, you can certainly use granulated sugar in a pinch.

Combine fresh ginger, pineapple juice, and sugar in a heavy-bottomed, 2-quart saucepan and place over medium-high heat. Stir every so often, until the mixture comes to a boil.

Once the mixture reaches a boil, reduce heat to medium and simmer steadily for 15 minutes. Remove the pan from the heat and allow the syrup to cool completely.

Strain the cooled syrup through a fine-mesh strainer and discard the ginger. Refrigerate the syrup until ready to use.

Combine syrup, coconut milk, and turmeric in your blender and pulse on medium speed for 2-3 minutes. This will help to emulsify the mixture.

Strain the mixture through a fine-mesh strainer to remove any leftover bits of coconut cream, and transfer to a pitcher. Pour over ice or refrigerate until ready to serve!

This drink will last in the refrigerator for several days, just be sure to give it a good stir before serving.

Enjoy!

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SPRING EATS!