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Stir together coconut oil, honey, turmeric, cardamom, pepper, salt and other spices (if using) in a small saucepan.
Place over medium heat and stir until coconut oil melts.
Whisk in almondmilk and cook, stirring occasionally, until bubbles form around the edges of the pan, 2 to 3 minutes.
Remove from heat, cover and let steep 5 minutes.
Pour into 2 mugs and add more honey, if desired.
Alternatively, you can double or triple the quantities of coconut oil, honey and spices and cook them just a minute or two, then refrigerate for up to 1 month. To serve, spoon 1 tablespoon of the mixture into a mug with 1 cup milk and reheat. (The oil will solidify on the top, so spoon from the bottom to get an even mix.)