Combine coconut cream, almond milk, turmeric, ginger slices, and cinnamon sticks in a saucepan over low heat.

Gradually increase to medium-high heat, stirring regularly until the mixture simmers.

Simmer for 5 to 7 minutes, stirring to prevent boiling over.

Remove from heat and strain through a fine-mesh sieve into a cup, discarding solids.

Stir in optional black pepper, cardamom, or vanilla if desired.

Serve warm and frothy, or refrigerate for later.