Ingredients:

  • 1.5 cups unsweetened almond milk
  • 1 tsp ground turmeric
  • 0.5 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 1 pinch black pepper
  • 1 tsp virgin coconut oil
  • 1 tsp raw honey

Instructions:

  1. Whisk the dry spices. Place 1 tsp turmeric, 0.5 tsp ginger, 0.5 tsp cinnamon, and a pinch of black pepper in the saucepan.
  2. Create a spice paste. Add about 2 tablespoons of the almond milk to the spices and whisk vigorously.
  3. Add the remaining liquid. Pour in the rest of the 1.5 cups almond milk and stir until the color is a uniform, pale yellow.
  4. Heat gently. Set the burner to medium low and stir occasionally. Cook for 3 minutes until steam begins to rise.
  5. Incorporate the healthy fat. Whisk in 1 tsp virgin coconut oil. Watch for the oil to melt and create tiny golden beads.
  6. Avoid the boil. Ensure the milk does not reach a rolling boil to prevent the almond milk from separating or becoming bitter.
  7. Final infusion. Let the mixture sit on the warm burner for 1 minute after turning off the heat.
  8. Sweeten the deal. Stir in 1 tsp raw honey only after the milk has cooled slightly.
  9. Pour and serve. Transfer to your favorite mug and, if you like, top with an extra sprinkle of cinnamon until the aroma is irresistible.