Leen R. Jaber
Place almond/coconut milk in a medium-sized pot. Add turmeric, ginger, black pepper, cayenne pepper, and nutmeg. Stir with a wooden spoon.
Allow mixture to simmer over medium heat, stirring frequently. Simmer for 3 to 5 minutes, continuing to stir so that all ingredients dissolve in the milk. Take care to avoid clumps and make sure the mixture does not overflow, burn, or stick.
Turn off heat and cover pot for 10 minutes, allowing the spices to diffuse.
Add desired amount of honey to a tall latte glass.
Pour milk mixture into glass and stir well.
Sprinkle cinnamon on top and enjoy.
Fresh turmeric (½-inch turmeric bark), fresh ginger root (½-inch), and freshly crushed pepper corns can be used instead of powdered spices.
Golden milk can also be served over ice. Allow the milk to cool completely, or put in the refrigerator for an hour, before pouring over ice.