I use turmeric primarily for anti-inflammatory properties and as a digestive add. If I eat something that doesn’t agree with me, I typically take a turmeric pill or turmeric shot to settle my stomach. Additionally, because of its anti-inflammatory properties, turmeric milk or tea is a great drink to soothe a sore throat. When we were young, my father would give this to us claiming it was an old Indian recipe is family passed along for colds and congestion. Back then, I never fully bought into any holistic recipe or remedies that my mother and father pushed; I always thought they were just being crazy parents telling me to do too much (ooh, to be young!) But now, I can’t get enough of turmeric.
Below is a recipe for Golden Milk (Turmeric milk). I typically drink this when I feel a cold or sore throat coming on. I have been traveling quite bit for work lately, which makes it even harder to maintain a strong immune system, so I have been living off of this recipe that last few months. (Umm and why does it still feel like winter in April!? :-p) That said, it’s also a great treat when you’re looking to warm up, or need a comforting tea to wind down the night. Enjoy!
- 1 1/2 cups of almond milk
- 1-2 teaspoons of dried turmeric powder
- ½ teaspoon dried ginger powder
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- Honey to taste (optional)
Place milk in a saucepan over medium heat. Add turmeric, ginger, and cardamom. Stir well if you are using the dried spices. Let the milk begin to simmer to incorporate all the spice. Serve and add honey to taste. Sometimes I mix it up and just use the spices above and sprinkle them in any green tea of my choice.
You can also save yourself sometime in the long run, by spending some time upfront to make batch of turmeric paste (recipe below). Once you make paste, you store it, and then add it to warm milk, or hot water like you would with any tea. Enjoy!
- 1/4 cup of fresh turmeric root
- 1/2 cup of filtered water
- 1-2 inch piece of fresh ginger
- 2-4 tsp cardamom pods **I like lots of cardamom so I add more
- 1 tsp of whole cloves (optional)
- 3-4 cinnamon sticks
- 2-3 tsp of honey (optional)
Place ingredients in blender or food processor. I use the pulse button a few times to ensure it mixes around evenly first, before I turn it on thigh. Store paste in an airtight jar and place in the fridge. When ready to serve, scoop 1-2 teaspoons of paste into hot 8 oz of hot water or milk of choice.