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.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
- 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.
- 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.
- Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 29.3 g, Fat 2.9 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 162.6 mg, Sugar 24.9 g
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