Turmeric is the vibrant orange-yellow spice affectionately known as the magic sword against inflammation, birthed in India and crowned centuries ago as one of the great dosha balancers in ayurvedic medicine. With all the healing benefits, you can taste the inherent goodness with each sip. It is just as delicious as it is nutritious. Drink up!
1 cup unsweetened almond or coconut milk
2 teaspoons turmeric paste – see below
1 teaspoon cinnamon
1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
2 teaspoons coconut oil
Raw honey or sweetener of choice to taste
Pinch of black pepper (optional)
To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.
Gently warm the almond or coconut milk in a small saucepan. Do not boil. Add turmeric, ginger and cinnamon. Next, combine the coconut oil with the mixture and gently heat together until melted. Use a wire whisk or immersion blender to create a foam. Continue to stir until frothy and heated through. Pour through strainer into mug.
Stir in honey or sweetener of choice to taste. Sprinkle with cinnamon if desired. Sip, savor & enjoy!