Recipe makes two drinks.
4 oz. of Spiced Rum
1 Can Full Fat Coconut Milk
1, 1 Inch Piece of Grated Fresh Turmeric (or 1/4 Tsp. Ground Turmeric)
1 Pinch of Black Pepper (helps for your body to absorb the turmeric)
1/2 Tsp. Vanilla Extract
2 Tbsp. Raw Honey
1/4 Tsp. Cinnamon + more for dusting
1 Tiny Pinch of Salt
Drizzle of Spicy Chili Honey (optional, but can be found in specialty spice stores, farmer's markets, online etc.)
Combine coconut milk, turmeric, black pepper, vanilla, 1/4 teaspoon cinnamon, and salt in a small saucepan and gently heat until coconut milk and honey have melted and the milk has turned bright yellow. Take off of the heat, strain through a fine mesh strainer, and cool in the refrigerator for up to overnight, but at least thirty minutes.Add rum to a cocktail shaker and then pour turmeric milk in along with a couple of ice cubes and shake until thoroughly chilled.Pour over crushed ice and then drizzle spicy chili honey over top if desired.Note: To serve hot, simply add rum to the warmed coconut milk mixture and serve!