Rating: 4.5 stars 4.5
31 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

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

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes:

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.

Nutrition Facts

143 calories; protein 1.5g; carbohydrates 29.3g; fat 2.9g; sodium 162.6mg. Full Nutrition
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