Ingredients:

  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (2.6g) ground turmeric
  • 1/2 tsp (1.3g) ground cinnamon
  • 1/4 tsp (0.5g) ground ginger
  • 1/4 tsp (0.5g) ground cardamom
  • 1/8 tsp (0.3g) freshly cracked black pepper
  • 1/8 tsp (0.7g) sea salt

Instructions:

  1. Pour the coconut milk and unsweetened almond milk into a small saucepan.
  2. Set the heat to medium.
  3. Whisk in the turmeric, cinnamon, ginger, cardamom, black pepper, and salt. Note: Stir until no dry clumps remain on the surface.
  4. Turn the heat down to low.
  5. Bring the mixture to a bare simmer. Wait until you see tiny bubbles forming around the edges.
  6. Stir occasionally for 5-8 minutes. Continue until the liquid is mahogany gold and smells warm.
  7. Remove the pan from the heat. Note: Do not let it reach a rolling boil or the coconut milk may split.
  8. Stir in the maple syrup.
  9. Taste a small spoonful. If it's too earthy, add another drizzle of syrup.
  10. Pour the mixture through a fine mesh strainer into two mugs.