Ingredients:

  • 1 tsp ground turmeric
  • 0.5 tsp fresh ginger, finely grated
  • 0.125 tsp black pepper, freshly cracked
  • 0.5 tsp ground Ceylon cinnamon
  • 1 pinch ground cardamom
  • 0.25 tsp pure vanilla extract
  • 1.5 cups unsweetened almond milk
  • 1 tsp coconut oil
  • 1.5 tsp maple syrup

Instructions:

  1. Grate ginger. Use a microplane to process the 0.5 tsp of fresh ginger into a fine pulp.
  2. Combine spices. Add the 1 tsp turmeric, cinnamon, pepper, cardamom, and ginger to your small saucepan.
  3. Bloom spices. Turn the heat to low and stir the dry spices for 30 seconds until they smell toasted and aromatic.
  4. Add fat. Drop in the 1 tsp coconut oil and whisk it with the spices.
  5. Pour milk. Slowly whisk in the 1.5 cups of almond milk.
  6. Warm gently. Heat the mixture over medium low for 5 minutes until tiny bubbles form around the edges but it does not boil.
  7. Whisk vigorously. Use a whisk or a handheld frother for 20 seconds until a light, golden foam appears on the surface.
  8. Flavor boost. Remove from heat and stir in the 0.25 tsp vanilla and 1.5 tsp maple syrup.
  9. Strain milk. Pour the mixture through a fine mesh sieve into your favorite mug until the liquid is perfectly smooth and velvety.