Ingredients :

• Turmeric powder — The star of the drink, the one that gives it this almost electric yellow-orange color. Get organic turmeric if you can — the difference in quality shows in the aroma. Careful: it stains absolutely everything it touches: hands, clothes, white worktops. Work fast and rinse immediately.
• Ginger — Powder is practical, but if you have fresh ginger on hand, grate a small knob instead. Fresh is more vivid, punchier, with an almost lemony note that the powder lacks. Both work — it’s just a question of what you have that morning.
• Cinnamon — Prefer Ceylon cinnamon to Cassia (the most common in supermarkets). Ceylon is sweeter, more floral. Cassia isn’t bad, but it’s more pungent and slightly astringent. In a hot drink where cinnamon is highlighted, you really notice it.
• Black pepper — A pinch, no more. Its role is specific: the piperine it contains helps the body better absorb the curcumin from the turmeric. So no, it’s not really optional — even if the amount is tiny and you barely feel it in the mouth.