Turmeric Milk

I frantically started searching for recipes when my husband brought home 1 kilo of fresh turmeric root. I found many drink recipes calling for milk, turmeric, and ginger root. I sampled different amounts of each ingredient and feel this is a perfect balance between creamy almond milk, spicy ginger, and the earthy taste of turmeric. This is a less spiced version of Haldi Ka Doodh.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 143 Calories

Ingredients

• 1 pinch ground cinnamon
• 1 tablespoon honey
• 1 pinch ground turmeric
• 1 cup unsweetened almond milk
• 1 (1 1/2 inch) piece fresh turmeric root, peeled and grated
• 1 (1/2 inch) piece fresh ginger root, peeled and grated

Recipe Instructions

Step 1

Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.n

Step 2

Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low. Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.n

Step 3

Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.n

Step 4

Pour turmeric tea into a mug and top with ground turmeric and cinnamon.n