Combine Spices: In a small saucepan, add the ground turmeric, ground ginger, ground cinnamon, and the pinch of black pepper. Give them a quick stir to combine.

Add Milk: Pour a small splash of your milk into the saucepan with the spices. Use a small whisk or a spoon to mix it into a smooth, thick paste. This initial step helps prevent lumps from forming.

Pour in Remaining Milk: Once you have a smooth paste, pour the rest of the milk into the saucepan.

Add Fat (Optional): If you're using it, add the coconut oil or butter now. This adds a lovely richness and can help with the absorption of turmeric.

Heat Gently: Place the saucepan over a medium-low heat. It’s very important not to rush this stage. We want to gently warm the milk, not boil it.

Whisk Continuously: As the milk heats, whisk it gently but continuously. This ensures all the spices are well incorporated and the milk heats evenly without forming a skin on top. What works best for me is to keep the whisk moving in a figure-of-eight pattern.

Heat for 5-7 minutes: Continue heating and whisking for about 5 to 7 minutes, or until the milk is steaming and has reached your desired drinking temperature. You should see small bubbles forming around the edge of the pan, but do not let it come to a rolling boil.

Sweeten to Taste: Remove the saucepan from the heat. Stir in your preferred sweetener, starting with one teaspoon of honey or maple syrup and adding more if needed. Taste and adjust.

Serve Immediately: Pour your beautifully fragrant Golden Milk into a mug. If you like, you can garnish it with an extra sprinkle of cinnamon on top. Enjoy straight away.