Ingredients
- 250 ml milk of choice (oat or whole dairy work best)
- Half a teaspoon ground turmeric
- Half a teaspoon spirulina powder
- Quarter teaspoon black pepper (activates turmeric's curcumin)
- Half a teaspoon coconut oil or ghee
- Half a teaspoon honey
- Tiny pinch of cinnamon
Method
- Warm milk in a small saucepan over low heat — do not boil.
- Whisk in turmeric, spirulina, black pepper, and coconut oil while the milk is warm (60°C or less).
- Remove from heat. Add honey and cinnamon. Whisk until frothy.
- Pour into a mug. Drink within 10 minutes while warm.
Why this pairing works
Black pepper piperine increases curcumin bioavailability by up to 20-fold. The coconut oil or ghee serves both curcumin and spirulina's fat-soluble carotenoids. This is a genuinely functional drink — not just warming but nutritionally active. Keep the temperature below 70°C to preserve both curcumin and phycocyanin.
Note. The colour will be somewhere between golden and khaki green, depending on your spirulina-to-turmeric ratio. Acceptable. Do not attempt to serve this to guests expecting conventional golden milk.