Turmeric Milk

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Recipe Summary 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.

Ingredients | Quick And Easy Indian Dinner Recipes

1 (1 1/2 inch) piece fresh turmeric root, peeled and grated

1 (1/2 inch) piece fresh ginger root, peeled and grated

1 tablespoon honey

1 cup unsweetened almond milk

1 pinch ground turmeric (Optional)

1 pinch ground cinnamon (Optional)

Directions

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

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.

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.

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

Pregnant or nursing women, young children, or diabetics should consult their physician before consuming turmeric.

Turmeric can stain any utensil, working area, or skin.

Any milk or milk substitute will do here. Agave nectar can be used in place of honey.

Info | Quick And Easy Indian Dinner Recipes

prep: 10 mins cook: 5 mins total: 15 mins Servings: 1 Yield: 1 cup

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