In a small saucepan, add coconut milk, milk, turmeric, ginger, cinnamon, coconut cream, and maple syrup.

Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.

Turn off the heat and taste to adjust the flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.

Serve immediately, use a fine mesh strainer when serving to strain out the ginger for a creamy texture dividing between cups and leaving the cinnamon stick behind.

Best when fresh, but leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop.