Directions

1. Put on gloves, then make your paste: Using the side of a spoon or a small knife, peel the ginger and turmeric. With a fine-holed or ginger grater, grate both roots. Place the gratings in a small food processor.

2. Add the coconut oil and peppercorns to the gratings, and grind into a smooth paste. Transfer to an airtight container and store in the fridge for up to 2 weeks.

3. For each serving, pour 1 cup of soy milk into a medium saucepan, and then whisk in 1-1/2 tablespoons of turmeric–ginger paste. Bring the mixture to a gentle boil over medium heat, stirring often so that it doesn’t burn or boil over. Reduce the heat to a simmer and cook, stirring often, for 5 to 10 minutes, until golden.

4. Remove the mixture from the heat and stir in the 1/2 tablespoon of honey, or to taste, until it is dissolved. Lay cheesecloth in a small fine-mesh sieve set over a wide mug, and pour the golden milk through to strain. Serve warm.