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Add the plant-based milk, turmeric, cinnamon, ginger, and black pepper to a small saucepan.
Whisk until well combined.
Heat over medium heat for 3–5 minutes, just until it simmers (do not boil).
Remove from heat and stir in the sweetener, vanilla, and coconut oil if using.
Pour into a mug, top with frothy milk or a sprinkle of cinnamon, and enjoy warm.
Serving and Storage Tips:
Serve immediately for best flavor and warmth.
Leftovers can be stored in the fridge for up to 2 days. Reheat gently before serving.
Variations:
Use fresh ginger or turmeric root for a more intense flavor.
Add a pinch of nutmeg or cardamom for extra spice.
Replace maple syrup with honey for a richer taste (if not vegan).
FAQ:
Q: Can I use dairy milk instead of plant milk?
A: Yes, but plant-based milk enhances the earthy flavors of the spices and keeps it vegan.
Q: Is it safe to drink daily?
A: Yes, in moderation. Turmeric is beneficial, but large doses should be avoided without medical advice.
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