Golden Milk (Turmeric Latte)

Instructions

1. Whisk everything except the sweetener in a small saucepan — turmeric stains, so use a whisk and a pan you don't mind tinting.
2. Warm over medium-low, whisking, until steaming and lightly frothed, 3-5 minutes — don't boil, or the milk can scorch and the spices turn bitter.
3. Strain if you used fresh ginger, sweeten to taste, and pour into mugs. Dust with extra cinnamon.

Notes & Substitutions

• The black pepper and a little fat (from milk or coconut cream) are traditional and functional: both improve curcumin absorption.
• Weekday shortcut: whisk the dry spices + honey into a paste (it keeps 1 week refrigerated); stir a spoonful into hot milk.
• Turmeric settles — give it a stir as you sip.
• Iced version: shake the paste with cold milk over ice.

Storage & Make-Ahead

• Best fresh; keep warm up to 30 minutes or refrigerate 1 day and reheat gently, whisking.
• The spiced paste shortcut keeps 1 week refrigerated.
• Rinse the pot and cups promptly — turmeric stains set over time.