MAKE THE MILK. Add the water and almonds to a high-speed blender. Blend on high until the almonds are ground down (2 to 3 minutes). Use a nut milk bag or a clean, white t-shirt to sift the almond from the milk into a bowl. You can repeat the process using the same ground almonds 2 or 3 times to store for later use. Add vanilla and sweetener if you desire.
SPICE MILK. Add the almond milk that you just made with protein powder, banana, cinnamon, and nutmeg to a high-speed blender. Blend until well-incorporated. Serve immediately.
MAKE THE PASTE. Add the water and turmeric to a small pot over medium heat. Turmeric can easily stain your clothes, pots, and utensils so be careful and wash right away. Gently stir the water and turmeric into a paste of medium consistency. If the paste becomes too dry, add a little water. Cook the paste for about 7 to 10 minutes. It should be a slightly darker brown color than when you started. Store in a glass container in your refrigerator to avoid permanent staining.
MAKE THE MILK. Add the paste and milk to a pot over medium heat. Stir slowly until the milk is warm, not boiling. Serve with the sweetener of your choice.
Plant-based milks contain concentrations of the protein your body needs for restoring damaged cells and for activating the enzymes responsible for natural detoxification processes.