Pour 240 ml filtered water into a small saucepan and warm over low heat until just warm (around 40–45°C). Do not boil — high heat can denature bioactive components in colostrum. If using milk for creaminess, warm the 120 ml milk separately to the same temperature and combine with the warmed water.

Measure 1 cup of bovine colostrum powder into a heatproof mixing bowl or large glass. Slowly whisk in about 60 ml of the warmed liquid to form a smooth paste, eliminating lumps before adding the remainder of the warm liquid.

Gradually whisk the remaining warmed liquid into the colostrum paste until fully dissolved and smooth. The mixture should be pourable but slightly thick.

Add Flavor & Enhancers

While the base is warm (not hot), stir in 1 tablespoon raw honey or maple syrup and 1 teaspoon vanilla extract until fully incorporated.

Add 1 teaspoon ground cinnamon and 1 tablespoon collagen peptides (if using). Whisk thoroughly to ensure even distribution.

Optional Add-ins & Finish

If using MCT oil, add 1 teaspoon and whisk briefly. For matcha or cocoa, dissolve 1 teaspoon into a small amount of warm liquid before whisking into the main mixture to avoid clumping.

Taste and adjust sweetness or spice: add small increments of honey, cinnamon, or vanilla to preference.

Serve warm in a mug, or cool to room temperature and refrigerate if you prefer chilled. If refrigerating, the mixture may thicken — gently rewarm or stir before serving. Garnish with fresh berries if desired.