1 cup of milk (I like to use my homemade cashew milk, half & half, coconut milk or a blend of whatever milks I have on hand. If I’m feeling extra decadent I’ll add a splash of organic heavy cream)
About 1 inch of grated turmeric root (I peel as best I can and grate with a microplane)
About 1 inch of grated ginger root (I love to peel my ginger and store in the freezer and grate from frozen. It melts right into any dish or drink)
¼ tsp ground cardamom (optional but gives it a great flavor)
¼ tsp -1 tsp of ground cinnamon
Pinch of salt
Sweetener of choice (Stevia or maple syrup are great options)
About ¾ cup water (you can omit for a smaller but creamier portion)
Ice cubes
Instructions
Option 1 (using heat)
Gently simmer the grated turmeric, ginger and water in a saucepan over low heat for 8-10 minutes. This will help the turmeric and ginger release their juices and infuse the water.
Pour mixture and remaining ingredients (minus ice cubes) into a blender and blend on high for 1 minute.
Strain mixture through a fine mesh sieve and pour over ice.
Adjust sweetener to taste.
Option 2 (no heat)
Add milk of choice to a glass jar.
Add all other ingredients except ice.
Shake the jar vigorously and set in fridge.
Let the mixture infuse in the fridge for at least 4 hours but overnight is best.
Shake it a few times during this waiting period.
Strain mixture through a fine mesh sieve and pour over ice.