Method
Milk heating: Pour the unsweetened almond milk into a small saucepan and gently heat over medium heat, ensuring it does not reach a boil.
Spice preparation: In a separate small bowl, combine the ground turmeric, ground cinnamon, ground ginger, and a pinch of black pepper. The black pepper is essential for enhancing the absorption of curcumin from the turmeric.
Spice incorporation: Gradually whisk the spice mixture into the warm almond milk, ensuring a smooth blend without clumps.
Oil and extract addition: Stir in the MCT oil and vanilla extract, mixing thoroughly to incorporate.
Sweetening: Sweeten to taste with stevia or your preferred keto-friendly sweetener, adjusting gradually to achieve the desired sweetness.
Simmering: Allow the mixture to simmer gently for about 5 minutes, whisking occasionally to fully blend the flavors.
Final preparation: Remove from heat and, if a smoother texture is preferred, strain the mixture through a fine mesh sieve.
Serving: Serve warm while warm for optimal taste and therapeutic benefits.
Refrigerating: Can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
Freezing: Not suitable for freezing as the spices may settle and the texture will be compromised when thawed.
