Turmeric is known to have broad anti-inflammatory and anti-cancer effects. Inclusion of cinnamon and ginger will score even more health benefits from balancing blood sugar, improving metabolic syndrome, to easing nausea and join pain. To maximize healing effects, add black pepper to enhance the absorption rate of turmeric (see footnotes  .)
Prep Time: 5 min Cook Time: 0 min
- 1 cup almond milk
- ½ teaspoon turmeric
- pinch black pepper
- 1 teaspoon honey (if the milk is unsweetened)
- 1 teaspoon cinnamon (Ceylon cinnamon is recommended – refer to footnotes  below)
- ¼ teaspoon ginger
- 1 teaspoon honey
- Heat almond milk
- Dissolve cinnamon, turmeric, ginger, and black pepper into milk
- Add honey before consumption
 Curcumin is the active agent in turmeric, but it has low levels of bioavailability. Studies show that piperine, a key chemical in black pepper, enhances the bioavailability of curcumin and significantly increase body absorption rate of turmeric.
 There are two types of cinnamon, Ceylon known as “true cinnamon”, and Cassia. Cinnamon contains coumarin, a fragrant chemical that can result in liver damage if consuming large amounts. Ceylon cinnamon has substantially lower amount of coumarin than Cassia cinnamon. If you plan to consume cinnamon on a regular basis, Ceylon cinnamon is recommended. Most of the cinnamon sold in the United States is Cassia while Ceylon can be purchased from reputable spice stores. Ceylon also has a milder and more pleasant aroma than cassia for a soothing drink. Refer to Cinnamon 101 for additional information.