If using fresh turmeric and/or fresh ginger, peel the skin off with a teaspoon or knife.
Place the turmeric and ginger in a blender with half a cup of soy milk, and blend for a minute.
Add the rest of the soy milk and the water, as well as the pepper, coconut oil and sweetener, and blend until smooth.
Pour into a small saucepan over medium heat, add the cinnamon, and bring to a low simmer (don't boil).
Keep stirring until the mix is hot, and taste for sweetness and spice (adjust as you like).
Remove the cinnamon stick, and serve while hot.
The leftovers can be stored in the fridge for a day or two, and reheated on the stove or enjoyed cold.