August 15, 2022

Ingredients

1 ½ cups light coconut milk (or sub other dairy-free milk of choice)
1 ½ cups unsweetened plain almond milk (DIY or store-bought)
1 ½ tsp ground turmeric
1/4 tsp ground ginger (or 1 tsp freshly grated ginger*)
1 whole cinnamon stick (or 1/4 tsp ground cinnamon)
1 Tbsp coconut oil ( optional for richness // see notes for oil-free)
1 pinch of ground black pepper
Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)

Instructions

To a small saucepan, add coconut milk, almond milk, turmeric, ginger, cinnamon, coconut oil (optional), black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // adjust amount if altering number of servings).
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.

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