Recipe

Ingredients

• 2 Cups Whole or Unsweetened Coconut Milk
• 3 Cloves
• 3 Allspice Berries
• 1/2 Tsp. Ashwagandha
• 1/2 Tsp. Ground Cinnamon
• 2 Tsp. Ground, Finely Grated or Minced Turmeric
• 1/2 Tsp. Ground, Finely Grated, or Minced Ginger
• Pinch of Ground Nutmeg
• 5 Turns of a Pepper Mill for Freshly Ground Black Pepper
• 1 Tsp. Coconut Oil
• 1 Tsp. Ghee
• 2 Tsp. Raw Honey

Directions

1. Bring milk to a simmer in a small saucepan over medium-low heat.
2. Drop in the 3 cloves and 3 allspice berries.
3. Whisk in ashwagandha, cinnamon, turmeric, ginger, nutmeg, and black pepper.
4. Whisk vigorously to incorporate any clumps.
5. Decrease heat to low and continue to stir in coconut oil and ghee.
6. Continue to cook 5-10 minutes.
7. Stir in honey.
8. Pour into a mug. You may want to use a mesh strainer to avoid cloves, allspice, and minced ingredients.
9. Finish with a dash of cinnamon.

Enjoy!