This cozy, spiced drink is entirely dairy-free by nature, built on plant-based milk simmered with turmeric, cinnamon, ginger, and a whisper of black pepper for warmth. A touch of maple syrup rounds out the flavor before it's poured steaming into mugs. The real showstopper is the whipped topping: full-fat coconut cream chilled overnight, then beaten into soft, billowy peaks with maple syrup and vanilla until it's cloud-like and scoopable. Dust with a little nutmeg and it looks just as good as it tastes. It's a naturally smooth fit for a lactose free routine, and the kind of comforting mug drink you'll want on repeat all season.
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At least 30 minutes before making the whipped cream (or the night before), place the can of full-fat coconut milk in the refrigerator. This allows the thick cream to separate and solidify at the top of the can.
Place a mixing bowl and the beaters of a hand mixer (or the bowl of a stand mixer) in the freezer for 10 minutes to chill.
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