I make this anytime I need a healing, anti-inflammatory boost. Turmeric has anti-inflammatory, antioxidant, anti-cancer and anti-fungal properties - it’s an amazing spice. Ginger has anti-inflammatory properties as well, and both spices support digestion. Adding some fat and black pepper helps the turmeric to be better absorbed. Whenever I drink this for multiple days in a row, I feel more grounded and healthy. But please note: large amounts of turmeric are NOT recommended when you are pregnant.
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Turmeric Milk
Notes: This recipe tastes best with a rich, fatty milk. I usually use homemade cashew milk (which I blend at a ratio of 1/4 cup cashews to 1 cup water and a sprinkle of sea salt; no straining required). The turmeric will taste strong and medicinal with a lower fat / nonfat milk (most store-bought non-dairy milks fall into this category). This recipe is written for a small, potent shot which is how I like to drink it. I usually use about 1/2 cup milk. Feel free to play around with the spice proportions and strength that you like. It should taste good, else you probably won’t drink it :)
Recipe updated 2/10/2020
About 1/8 teaspoon virgin coconut oil
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
A good grinding of black pepper (finely ground if possible)
1/2 cup milk (see note)
Honey, to taste
Melt the coconut oil in a small saucepan over medium-low heat and add the turmeric and ginger. Season with a good grinding of black pepper and whisk until combined. Add the milk and continue to whisk until you don't see any little pockets of turmeric and ginger and everything looks smooth. Pour the milk into a mug, stir in honey to taste and enjoy!
Serves 1
