Heat 1/2 teaspoon coconut oil in a small pan over medium until melted. Add the dried spices (plus the turmeric if using powdered) and stir thoroughly. Add the ginger and turmeric (if using fresh) and stir. If the paste is really dry, add a little bit more coconut oil. You want the paste to be cohesive (not drippy), but also not powdery dry.

Remove from heat and allow to cool. Store in a stain-proof jar in the fridge.

Heat the coconut oil in a small sauce pan over medium heat until melted. Add the paste and stir until the paste warms and loosens. A small spatula helps to smoosh the paste into the oil. Add the milk and stir until the paste is melted into the milk and the pot comes to a very gentle simmer (just barely bubbling). There will be residue from the spices from the paste so if you want, strain the milk through a very fine sieve and discard the residue. Optional: If you want to add raw honey and retain the benefits of the honey, let the milk cool to below 130°F, then stir in a big squeeze of honey.