Ingredients:

  • 1.5 cups unsweetened almond milk
  • 1 tsp ground turmeric
  • 0.25 tsp ground ginger
  • 0.5 tsp ghee
  • 1 tsp pure vanilla extract
  • 1.5 tsp raw honey
  • 0.5 tsp ground cinnamon
  • 1 pinch cracked black pepper

Instructions:

  1. Place the saucepan over medium low heat and add the ghee, turmeric, ginger, cinnamon, and black pepper. Stir them together for about 30 seconds until the spices smell toasted and fragrant.
  2. Slowly pour in the 1.5 cups of unsweetened almond milk while whisking constantly. You want to incorporate that spice paste into the liquid before the milk gets too hot.
  3. Continue heating for about 5 to 6 minutes, but never let it reach a rolling boil. Look for tiny bubbles forming just around the edges of the pan and a gentle wisp of steam. If it boils, the almond milk might separate.
  4. Remove the pan from the heat. Whisk in the 1 tsp of pure vanilla extract and 1.5 tsp of raw honey.
  5. If you have a frother, use it now for 30 seconds until a thick, golden foam forms on the surface. If not, just give it one last vigorous whisk to ensure the spices haven't settled.
  6. Pour the mixture through a fine mesh sieve into your favorite mug. This step is optional but guarantees a shatter smooth texture by catching any un dissolved spice bits.
  7. Dust the top with a tiny extra pinch of cinnamon. The aroma hitting your nose as you take that first sip is half the experience. It should feel bold and deeply satisfying.