Time
15 min
Serving
1 persons
Calories
143
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.
Ingredients
- turmeric root: 1 piece (1 1/2 inch piece, grated, fresh)
- ginger root: 1 piece (1/2 inch piece, grated, fresh)
- honey: 1 Tbsp
- unsweetened almond milk: 1 cup
- ground turmeric: 1 pinch
- ground cinnamon: 1 pinch
Metric Conversion
Stages of cooking
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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.
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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.
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Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
