1/2 cup ground turmeric
2 tsp freshly ground black pepper
1 cup water
1 cup non-dairy milk*
optional sweetener of choice**
1) To make the paste, whisk together the first three ingredients in a skillet over low-medium for 4-5 minutes until a paste forms.
2) Add one generous teaspoon of the paste to one cup of non-dairy milk to a small saucepan and bring almost to a simmer over low heat.
*I used homemade cashew milk or coconut milk.
**Honey, agave, or stevia all work well, although I find that no sweetener is necessary.
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