Sift 2g of matcha into a bowl.
Add 60ml of water at 75 degrees Celsius and whisk for 20 seconds.
Warm 180ml of coconut milk with a quarter teaspoon each of turmeric and ginger.
Add a pinch each of black pepper and cardamom and bring to about 60 degrees Celsius.
Stir in 1 teaspoon of honey.
Pour the matcha into a mug and top with the spiced milk.
Black pepper is traditional with turmeric and adds a gentle warmth to the cup.Almanac note
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