Turmeric milk is something I’ve known for years from India. It’s recently become a thing in cafés over here, and is sold often as ‘Turmeric Chai’. Turmeric has some wonderful health benefits: it is an antimicrobial, attacking bacterial- and viral infections, helps against colds & coughs, is perfect for getting to sleep, and many other benefits.
To boost the health benefits, add a little freshly ground pepper to your milk – this will help the body absorb the turmeric better. But besides all these health benefits, Turmeric is a really tasty drink and is a perfect alternative to a regular glass of warm milk in the evening!
500ml non-dairy milk
1/2 tbsp fresh turmeric or
1/2 tsp turmeric powder
pinch of ground pepper
2 cardamon pods (crushed)
sugar (to taste)
Poor milk into a saucepan. I prefer almond milk, but you can use any non-dairy milk of your choice. Add turmeric and pepper (and optionally cardamon) to the milk. When using fresh turmeric, rasp approximately 1/2 a tablespoon of turmeric. When you want to use dried powdered turmeric, use 1/2 a teaspoon. It is worth trying to find fresh turmeric, as this has greater health benefits. Please keep in mind that turmeric can badly stains both skin and clothes, so take care when processing. You might want to wear some kitchen gloves when rasping the turmeric – unless you don’t mind having yellow fingers for a few days!
On low heat, warm your spiced milk for about 10 – 12 minutes. While heating your milk, keep stirring occasionally, but make sure your milk does not fully boil. Serve hot, add sugar to taste, and enjoy your drink!