380 g (1 ½ cups) chicken bone broth (or 1 cup concentrated bone broth + ½ cup water – for lighter taste)

5 g (1 tsp) fresh lemon juice

15 g (1 tbsp) MCT oil or MCT powder or coconut oil (melted)

¾ g (1/8 tsp) Himalayan salt - ground to a fine powder

1. In a small saucepan, heat 1 1/2 cups of chicken bone broth, to which you add the MCT oil, MCT powder, or cold pressed coconut oil, plus the lemon juice, turmeric powder, and salt. Place on medium heat. Stir while heating to a vigorous simmer, about 5 minutes
2. Pour the hot liquid into a blender. Puree on high speed for 1 to 2 minutes to form a velvety, lightly frothy beverage
3. To serve, pour into a large, heat resistant mug. It is best enjoyed while hot!