Instructions

• Put 2 cups almond, coconut, or rice milk, 1 1/2 teaspoons grated fresh ginger, the peeled 1-inch piece of fresh turmeric (cut into smaller pieces if needed for the blender), freshly cracked black pepper to taste, 1 teaspoon coconut oil, 1/4 teaspoon ground cinnamon, 1/4 teaspoon vanilla extract, and 1–2 tablespoons honey, coconut sugar, maple syrup, or stevia (start with 1 tablespoon) into a blender.
• Puree until smooth and evenly combined.
• Pour the blended mixture into a medium pot.
• Heat over medium-low, stirring occasionally, and bring to a gentle simmer. Keep at a simmer (do not boil) until warmed through, about 5 minutes.
• Taste and adjust sweetness (use up to the full 2 tablespoons) and pepper if desired.
• Optional: strain through a fine-mesh sieve into cups to remove any fibrous bits, then serve warm.