Warm coconut milk blended with turmeric, ginger, cinnamon, and black pepper. Anti-inflammatory and soothing.
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Heat coconut milk in a small saucepan over medium heat.
Add turmeric, ginger, cinnamon, and a pinch of black pepper (for curcumin absorption).
Whisk continuously until well combined and heated through.
Do not let it boil.
Sweeten with honey if desired.
Pour into a mug and serve warm.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.