TURMERIC: THE QUEEN SPICE.
Being an Indian, turmeric milk was ( and is still) the go to drink for colds and coughs. I still remember the days, when I was bugged up with the cold or flu, my grandmother would always make me turmeric milk. I hated it but, over the years it soon started to grow on me and surprisingly I’m now a huge fan.
Although it’s a quintessential spice in curry, a relative of ginger and one of the healthiest ways to add flavour and colour, to a home-cooked meal. The peppery, warm and bitter flavour, the mild fragrance of turmeric resembles orange and ginger, which makes it a national favourite in curry dishes dating back centuries. And in fact it’s been also known as a “healing spice” used to help anything from sore throats, colds, flus, stomach aches to wound healing, abrasions/skin issues due to it’s antibacterial and antimicrobial properties.
Most traditional recipes will use whole cows milk, but I choose to use homemade almond milk (recipe for homemade almond milk blog, will be posted soon) that’s a little more friendly to our bodies and digestion, especially those suffering from digestive issues or intolerance to dairy.
A classic comforting warm and boldly spiced turmeric milk with a hint of sweetness.
2 cups of homemade almond milk
1 tablespoon local honey, optional
1 teaspoon ground turmeric
small pinch of black pepper and grated ginger (fresh is best)
Simply pour all ingredients into a small saucepan and bring to a light boil, whisk to combine ingredients. Reduce heat to low and simmer for up to 10 minutes.
Strain the milk if you have large pieces of ginger. To serve, add honey or a dash of cinnamon.
Enjoy warm is best!
* You may use whatever milk you prefer: I recommend coconut or almond milk.
LOWER SUGAR // use stevia to sweeten