Ingredients
- 1 ½ cups (350ml) Milk (Oat, Almond, or Coconut work best)
- 1 tsp Ground Turmeric (or 1 inch fresh root, grated)
- ½ tsp Ground Ginger (or 1 inch fresh root, grated)
- 1 pinch Black Pepper (Essential for absorption)
- ½ tsp Cinnamon (plus extra for dusting)
- 1 tsp Coconut Oil or Ghee (Optional but recommended)
- 1-2 tsp Honey or Maple Syrup (to taste)
Nutrition per serving:
Calories: 145
Fat: 9g
Sugar: 6g
Protein: 2g
Instructions
1
Combine the Base: In a small saucepan, combine the milk, turmeric, ginger, cinnamon, and that crucial pinch of black pepper.
2
Heat Gently: Place over medium-low heat. Whisk constantly until the milk is hot and steaming, but not boiling rapidly (this protects the nutrients).
3
Add the Fat: Add the coconut oil (or ghee) and whisk vigorously until melted and frothy. Let the mixture simmer very gently for 5 minutes to infuse the flavors.
4
Strain & Serve: Remove from heat. If using fresh grated roots, pour the milk through a fine mesh strainer into your mug. If using powder, you can pour directly.
5
Sweeten: Stir in the honey or maple syrup now. Adding sweetener after the liquid has cooled slightly helps preserve the raw enzymes in honey. Dust with cinnamon and enjoy.
Expert Tip: The "Bioavailability Hack"
Never skip the Black Pepper or the Oil. Turmeric's active compound (Curcumin) is notoriously hard for the body to absorb. The Piperine in black pepper increases absorption by 2000%. Adding a fat source (coconut oil) allows the fat-soluble curcumin to bypass the liver and enter your bloodstream.