Ingredients:

  • 1.5 cups whole milk
  • 0.5 tsp turmeric powder
  • 0.25 tsp ground cinnamon
  • 0.125 tsp ground ginger
  • 1 pinch freshly cracked black pepper
  • 0.5 tsp ghee
  • 1 tsp maple syrup

Instructions:

  1. Place your small saucepan over low heat. Add the 0.5 tsp ghee and let it melt until it starts to shimmer. Add the 0.5 tsp turmeric, 0.25 tsp cinnamon, 0.125 tsp ginger, and the pinch of black pepper.
  2. Whisk the spices into the ghee for about 30 seconds. Wait until you smell a toasty, fragrant aroma. This 'blooms' the spices. Immediately pour in the 1.5 cups whole milk.
  3. Increase the heat to medium low. Whisk constantly as the milk warms up. You will see the milk turn from white to a soft yellow, then eventually to a vibrant, deep gold.
  4. Continue whisking to break up any tiny spice clumps. The friction from the whisk helps the fat in the milk and ghee bond with the turmeric particles.
  5. Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can cause the milk to separate or develop a skin. Simmer for 3 minutes until the liquid looks thick and velvety.
  6. Remove the pan from the heat. Stir in the 1 tsp maple syrup. If you want a frothy top, use a handheld frother for 15 seconds until a light foam forms on the surface. Pour into your favorite mug and enjoy immediately while it is steaming.