INGREDIENTS
2 cups
Silk Protein Nut Milk (or non-dairy milk of choice)
2 tbsp
almond butter
1 tbsp
virgin coconut oil
2 tsp
ground turmeric
1 tsp
cinnamon
1/2 tsp
ground ginger
black pepper
1 tbsp
maple syrup or raw honey (to taste (I used honey, but use maple syrup to keep vegan))