Written by Rose Kwamboka Instagram: @read.eat.travel Blog: kreden.com Photographed by @KenyanLibrary and @Moharez_

PREP TIME: 15 Minutes

• 1 cup of canned coconut milk

• 1 cup almond milk

• 2 tsp ground turmeric (from Daillies organic)

• ¼ tsp ground ginger (from Daillies organic)

• ¼ tsp ground cinnamon or 1 cinnamon stick

• A pinch ground black pepper

• 1 tbs maple syrup

1. In a sufuria, add all your ingredients.

2. Whisk to combine and warm over mediumlow heat, until hot but not boiling. (The longer you simmer, the stronger and more intense the flavours)

3. Adjust flavour to liking. 4. Serve immediately.

Use the whole turmeric in its natural form which is perfectly bio-available on its own, just like mother nature intended.

I use canned coconut milk to avoid the carrageenan that is added to most boxed alternatives.

Make sure you heat up your chai as the heat is said to increase the solubility of curcumin (the primary active constituent in turmeric) by 12 times, which may also increase its bioavailability in the body.