Ingredients:

  • 1.5 cups whole milk
  • 1 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 1 pinch freshly cracked black pepper
  • 1 pinch sea salt
  • 1 tsp virgin coconut oil
  • 1 tsp maple syrup
  • 0.25 tsp vanilla extract

Instructions:

  1. Place a small saucepan over medium-low heat. Add the coconut oil, turmeric, cinnamon, ginger, black pepper, and sea salt.
  2. Stir the spices and oil constantly for 30–45 seconds until the mixture becomes fragrant and nutty. This releases fat-soluble volatile oils for better absorption.
  3. Pour in the milk and add the maple syrup and vanilla extract. Use a whisk or milk frother to combine the bloomed spice paste with the liquid.
  4. Increase heat slightly to medium. Heat until small bubbles form around the edges (approx. 175°F/80°C), but do not allow to reach a rolling boil.
  5. Pour into a large mug and serve immediately while warm for maximum bioavailability.