2 1/2 cups unsweetened almond, cashew or coconut milk
1 tbsp organic turmeric
1 1/2 tsp fresh grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 heaping tablespoon coconut oil, coconut butter or ghee
1 tsp honey (optional)
Add milk to sauce pan, heat gently adding spices one at a time. Gently simmer with a lid on for 10 minutes. Add 1 tspb coconut oil, coconut butter or ghee and stir well. If you prefer a frothy latte, you can use an immersion blender while mixture is still in pan. Pour into cups and enjoy warm/hot, topped with an extra sprinkle of cinnamon.