For the turmeric paste: Whisk together the turmeric powder with 1 cup water in a small saucepan over medium heat. Cook the mixture until it begins to thicken and form a thick, dry paste, 2 to 3 minutes. Remove from the heat and whisk in the coconut oil and 1/4 teaspoon pepper. Set aside.
For the latte: Combine the coconut milk, cinnamon stick, ginger, honey if using and 1 tablespoon turmeric paste in a medium saucepan. (Let the remaining turmeric paste cool completely, then store in an airtight container in the refrigerator for up to 1 week.) Bring the mixture to a slow simmer over medium heat for about 5 minutes to allow the ingredients to steep. Remove from the heat and strain, then serve immediately.
Copyright 2017 Television Food Network, G.P. All rights reserved.