To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture. *If oil-free, consider using a coconut milk with decent fat content (canned vs. boxed). *Nutrition information is a rough estimate calculated without sweetener. *Recipe heavily adapted from the lovely Nutrition Stripped!