Shavuot is celebrated by eating dairy-rich meals, and my favorite dish to make has always been cheese blintzes. Growing up, my grandma would top our blintzes with cherry pie filling. This year, instead of reaching for the can opener, I’m reaching for the spice drawer, and pulling inspiration from a trendy drink with this recipe for Golden Milk Blintzes.
Golden milk (also known as turmeric milk) has taken the wellness world by storm over the past few years—but turmeric milk has been around for a long time. Based in Ayurvedic medicine, golden milk has been enjoyed for its health benefits for centuries. If you’ve never tried it, the golden milk drinks you’ll find in coffee shops worldwide have been adapted to the Western palate with additions like cardamom, vanilla, cinnamon, coconut and a touch of sweetness. It adds an unexpected burst of flavor to these coconut milk blintzes.
1 cup all purpose flour 1 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ginger, ground
1/4 tsp. cardamom, ground
1 cup full fat coconut milk (canned)
1/2 cup water
1 Tbsp. maple syrup 1 tsp. vanilla
Coconut oil, to cook
1, 16 oz. container cottage cheese, drained
3 Tbsp. sugar
1 egg yolk
1/3 cup toasted unsweetened coconut, shredded