Using Fresh Turmeric Root:

1. Thoroughly wash & scrub your turmeric root or simply peel the turmeric.
2. Add the coconut milk, black pepper, orange, and turmeric root to a blender and blend for at least 1 full minute to completely breakdown all the turmeric.
3. Pour through a nutmilk bag or very fine mesh sieve to strain out the solids.
4. Serve immediately, and store remaining turmeric shots in the fridge for up to 6 days. Turmeric shots can also be poured into ice cub trays and frozen!
5. After storing, shake very well to combine as separation naturally occurs in the fridge.

Using Ground Turmeric:

1. Measure coconut milk and add to a small pot to warm, heating to a simmer. Remove from heat.
2. Add ground turmeric to the pot and stir to combine. Steep for 10 minutes. This will make a very strong ‘turmeric tea’. You don’t have to strain this but the texture of the turmeric shots is far smoother & silkier if you do. The turmeric powder leaves a chalky aftertaste if not strained.
3. Pour this mixture through a very fine weave nut milk bag to strain. Towards the end of straining, don’t squeeze too hard or the turmeric powder will force its way through the nutmilk bag. Gently squeeze the last 1/4 cup or so through.
4. Add black pepper to your turmeric liquid and stir to combine. Serve immediately or store leftovers in the fridge for up to 6 days.
5. If using optional add-ins like orange, lemon, or ginger, juice the fruit and add to the turmeric liquid. If using ginger, use a microplane to finely grate the ginger then squeeze the juices from the pulp.
6. After storing in the fridge, shake very well to reincorporate all the turmeric as separation is natural.