2½ cups milk, coconut milk, almond milk,
or any combination of your favorite milks.
¾ tsp ground turmeric
4 green cardamom pods, lightly crushed
½” ginger root, sliced thinly
5 whole peppercorns
1 cinnamon stick
2 tsp Azuca simple syrup (10mL)
4 tsp Uninfused simple syrup
Ground cinnamon or cardamom for garnish.
Heat milk (or milks) in a medium saucepan until it has reached room temperature. Add the rest of the ingredients and whisk. Bring to a low simmer for 5 minutes.
Remove from heat and place a lid on your pan and allow the spices to infuse for another 5 minutes. Then strain and serve in two equal portions. You may garnish with the spice of your choice.