Ingredients
Scale
- 2 cups almond, coconut, or rice milk
- 1 1/2 teaspoons fresh ginger, grated
- 1-inch piece fresh turmeric, peeled
- Freshly cracked black pepper, to taste
- 1 teaspoon coconut oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons honey, coconut sugar, maple syrup, or stevia
Instructions
- Add the milk, ginger, turmeric, black pepper, coconut oil, cinnamon, vanilla extract, and sweetener to a blender.
- Blend until completely smooth.
- Pour the mixture into a small saucepan or pot.
- Simmer over medium-low heat for about 5 minutes, until warmed through. Do not boil.
- Pour into mugs and serve warm.
Notes
- If your blender is not high powered, strain the mixture through a fine mesh sieve before serving for a smoother texture.
- Black pepper helps your body absorb turmeric more effectively.
- Adjust the sweetness depending on your preference.
- Store leftovers in the refrigerator for up to 2 days and reheat gently before serving.
