Ingredients
- Unsweetened Almond Milk (or coconut milk): 2 cups
- Unsweetened Cocoa Powder: 2 tablespoons
- Pure Maple Syrup: 1.5 tablespoons (or to taste)
- Ground Turmeric: 1 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Ground Ginger: 1/4 teaspoon
- Pure Vanilla Extract: 1/2 teaspoon
- Freshly Ground Black Pepper: Pinch (approx. 1/8 teaspoon)
Instructions
- Step 1: Prepare all ingredients
- Step 2: Heat oil in a pan
- Step 3: Cook the main ingredients
- Step 4: Season to taste
- Step 5: Serve hot
Notes
- Store any leftovers tightly covered in the refrigerator for up to 3 days; the spices may settle, so give it a good shake before reheating.
- Gently reheat leftovers on the stovetop over low heat, stirring frequently, to maintain the creamy texture and prevent the milk from scorching.
- For an extra luxurious texture, use a milk frother or immersion blender before serving to create a rich, velvety foam on top.
- Maximize the anti-inflammatory power by ensuring you simmer the turmeric and black pepper mixture for at least five minutes, as pepper drastically increases turmeric absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American