Turmeric Milk

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.

Step: 1

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

Step: 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.

Step: 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.

Step: 4

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

Per Serving: 143 calories; protein 1.5g; carbohydrates 29.3g; fat 2.9g; sodium 162.6mg.

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