Nam Khamin Ron

Nutrition · per serving

Steps

1. 1

   Measure all ingredients. Finely grate the ginger so it infuses quickly and evenly; this keeps the drink smooth and lets the recipe stay within 10 minutes.

   15 g fresh ginger, finely grated400 ml coconut milk200 ml water6 g ground turmeric10 ml virgin coconut oil0.5 g ground black pepper20 ml maple syrup1 pinch fine sea salt0.5 g ground cinnamon
2. 2

   In a small saucepan, whisk together the coconut milk, water, ginger, turmeric, coconut oil, black pepper, maple syrup, and salt until the turmeric is fully dispersed and no lumps remain.

   400 ml coconut milk200 ml water15 g fresh ginger, finely grated6 g ground turmeric10 ml virgin coconut oil0.5 g ground black pepper20 ml maple syrup1 pinch fine sea salt
3. 3

   Set the pan over medium-low heat and warm for 4 to 5 minutes, whisking often, until the mixture is steaming and hot but not boiling. Avoid a full boil, which can make the coconut milk separate and dull the fresh ginger flavor.

   400 ml coconut milk200 ml water15 g fresh ginger, finely grated6 g ground turmeric10 ml virgin coconut oil0.5 g ground black pepper20 ml maple syrup1 pinch fine sea salt
4. 4

   Turn off the heat and let the drink stand for 1 minute so the ginger settles slightly and the flavors meld. For a smoother texture, strain through a fine sieve; for a more rustic style, pour as is.

5. 5

   Divide between 2 mugs and dust lightly with cinnamon. Serve immediately while hot.

   0.5 g ground cinnamon

Origin & History

Turmeric-based hot drinks are found across South and Southeast Asia, where ginger, pepper, and coconut are long-used ingredients in both food and traditional home remedies. This Thai-style version reflects local flavors by using coconut milk for richness and a warming balance of ginger and turmeric.