Spiced Turmeric Milk

Turmeric is not just a spice it's actually a powerful medicine for your body. Many ancient Indian and Chinese medicines include turmeric. It's a great anti-inflammatory medicine and some even say it can prevent cancer. Do you need any more reasons to include it in your diet?

This recipe is inspired by Little Bird Organics. It's got a real spice hit which I love. If you are not used to strong spice, half the spice quantities first and then add more if needed. I used raw honey as my sweetener. You can use maple syrup, dates or another vegan sweetener if you're vegan. 3Tbs was the right balance for me, but you may want to adjust it to your palette. If you're new to the turmeric flavour, you may wish to add more sweetener. The recipe really isn't strict on quantities, so you can adjust it to your own taste.

Spiced Turmeric Milk
Makes 1 Litre
4 cups almond milk
4cm piece fresh turmeric (available at Indian and Asian supermarkets)
2cm piece fresh ginger
1/2 tsp ground turmeric powder
8 whole peppercorns
5 green cardamom pods
1/2 tsp ground cinnamon
1/2 tsp ground vanilla
1/2 tsp ground nutmeg
pinch of Himalayan salt
3 Tbs raw honey, or to taste (use maple syrup/dates to make vegan)

Add all ingredients to your blender and blend. Rest the milk for 20 minutes or overnight so the flavour develops. Strain the milk using a strainer or nut milk bag before drinking. Store in the fridge for up to 4 days.

This is great served with ice, or warmed up for a winter drink. You can also use this to make chia pudding!

*If you don't have a blender, don't despair, you can still make this. Grate your ginger and turmeric and place it, along with the other ingredients into a pot and place on low heat. Once it comes up to a simmer remove from heat and let it cool. Allow mixture to rest overnight so the flavour can develop. You can then strain it and drink it the next morning. The flavour won't be as strong as the blender method, but it will still taste good, and it will still be good for you.

xx

Ugeshni