This recipe makes 2 cups
1 cup unsweetened non-dairy milk, preferably coconut milk or almond milk
1 cup water
1 cinnamon stick
1-2 inch piece of turmeric, unpeeled, thinly sliced or crushed, or 1/2 teaspoon dried turmeric
1/2-inch piece ginger, unpeeled, thinly sliced
1 tablespoon honey (added after cooking)
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Whisk together coconut milk, cinnamon, turmeric, ginger, coconut oil, peppercorns, and 1 cup water in a small saucepan. When it comes to a boil, reduce the heat and simmer for 5-10 minutes. Strain through a fine sieve and serve in a mug.
The milk will store well if refrigerated for up to 5 days.
The drink can be modified in countless ways! Try adding cardamom, or other spices, or increasing the ginger and turmeric.
The coconut oil and peppercorns are important ingredients as they aid in the digestion of turmeric.