There is nothing in the house to snack on… I want comfort… warm, tasty and hot. Nothing like necessity to drive invention. The first time I made this, I used a chunk of turmeric root. Why? Because I’d heard about the anti-oxidant benefits, saw them at New Sagaya Midtown and wondered what they were like fresh. I also used fresh ginger root. Tasted great! But today no such whole foods in my somewhat bare pantry.
Here’s a simpler version if only because you don’t have to peel the turmeric and ginger.
1 cup unsweetened almond milk
½ tablespoon coconut oil
½ teaspoon turmeric spice (or 1½ tablespoons fresh, finely grated)
½ teaspoon cinnamon spice
¼ teaspoon ginger spice (or 1 teaspoon fresh, finely grated)
pinch of ground cardamom
pinch of black pepper
(optional) 1 teaspoon grade B maple syrup
1. Combine almond milk and coconut oil in a small saucepan, warm over medium high heat.
2. Once warm, add all remaining ingredients then whisk or blend (a Magic Bullet works great!) until frothy.
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