- 2 cups almond or coconut milk
- 1 teaspoon Turmeric
- 1 teaspoon Cinnamon
- 1 teaspoon raw honey (to taste)
- Pinch of black pepper (increases absorption of the anti-inflammatory properties of turmeric)
- Tiny piece of fresh, peeled ginger root or 1/4 tsp ginger powder
- Pinch of cayenne pepper (optional)
Blend all ingredients in a blender until smooth.
Pour into a small sauce pan and heat for 3-5 minutes over medium heat until warm but not boiling.