In a saucepan, add almond milk and water. Bring to a simmer. Add turmeric, ginger, maca powder (optional), coconut oil, and agave. Whisk to combine. Add cinnamon stick and peppercorns. Simmer for 10 minutes.
Remove cinnamon stick and pour through a mesh sieve/strainer into two cups to catch the peppercorns and ensure a smooth consistency.