Turmeric Milk recipe

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Ingredients

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
1 pinch ground cinnamon

Nutrition Info

142.8 calories
carbohydrate: 29.3 g
cholesterol: : -
fat: 2.9 g
fiber: 2.1 g
protein: 1.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 162.6 mg
sugar: 24.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

Recipe Yield

1 cup

Recipe Note

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.

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