Turmeric milk seems to be very popular these days. Actually, it is popular and known from long, long ago and in Eastern parts of the world more than in the Western. Now, “the queen spice” as it is called, is used everywhere. Golden turmeric milk seems to be more popular than night time glass of milk or tea, and with a good reason.
Turmeric: The Queen Spice
Turmeric milk dates back from Ayurvedic practice and medicine from Indians and we know how much ahead of time they were. This milk was used to heal flu, cold, sore throat, stomach ache, and even healing skin issues. It has antibacterial and antimicrobial properties and it is full of nutrients, antioxidants and inflammatory compounds. The flavor of turmeric is earthy, warm, slightly peppery, and sometimes a bit bitter. It is also known as “Indian saffron” due to it’s deep yellow-golden color. Do you also know that the golden yellow color of turmeric is responsible for the color of mustard? I think this is awesome!
How To Use Turmeric?
Turmeric is not only used for turmeric milk. It is a very commonly used spice. You can use it with all kinds of meals, such as curry, meat, fish, tofu, beans, quinoa and other grains, in soups, hummus, smoothies… you can use it with almost everything. Of course, if you like the taste. Here you can see how I like to use turmeric.
Turmeric may have an interaction with anticoagulant drugs, which may increase the risk of bleeding in some people, so if you are at risk, first talk to your doctor before incorporating turmeric in your diet.
Turmeric Milk – Recipe:
Now, let’s make this comforting, spicy golden turmeric milk. First I have to say that you can use whichever milk you like. Personally, I like homemade almond milk, and even coconut milk is good for this recipe because of the fats from the milk. But, you can use cow or goat milk too. What we need for this recipe is on the list below (I made 2 cups of the milk, so mind that when measuring ingredients):
- 2 cups of milk of your choice
- 1 tablespoon of honey (optional)
- 1 tablespoon coconut oil (optional)
- 1 teaspoon ground turmeric
- 1 cinnamon stick OR 1 teaspoon ground cinnamon
- small pinch of black pepper and grated ginger (fresh is best)
Remember to add black pepper just before serving. Pepper works hand in hand with curcumin from turmeric, increasing your body’s ability to absorb it.
You need only 10-15 minutes to make this amazing milk.
First, put all the ingredients (except from pepper) in a small saucepan and gently heat it for 5-10 minutes. When it is near a boil, remove from the heat. I whisk it well at the beginning and then few more times, just to make sure spices are mixed well. If you have lumps and bigger pieces of ginger, strain the milk through a strainer, and after that, enjoy this amazing, extremely nice and beneficial milk. I like to drink it in the evening, but it is good for the breakfast, too.