Best Turmeric Tea Recipes

GINGER-TURMERIC HERBAL TEA

Steps:

• Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass; add honey and lemon wedge.

TURMERIC TEA

Steps:

• Boil 500ml water in the kettle. Put the turmeric, ginger and orange zest in to a teapot or jug. Pour over the boiling water and allow to infuse for around 5 mins.
• Strain through a sieve or tea strainer into two cups, add a slice of lemon and sweeten with honey or agave, if you like.

LEMONY TURMERIC TEA CAKE

Steps:

• Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
• Whisk the flour, baking powder, salt and turmeric in a large bowl.
• Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
• Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
• Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
• Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

GOLDEN MILK TURMERIC TEA

Steps:

• Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
• Do Ahead
• Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.

TURMERIC TEA

Steps:

• Heat almond milk in the microwave.
• Stir in the cinnamon, tumeric and Ginger.
• Drizzle honey on top.
• Enjoy and sleep well.1.

COCONUT GINGER TEA WITH LIME, HONEY AND TURMERIC

Steps:

• Place the coconut and ginger in a large pyrex measuring cup or teapot and pour on the boiling water. Cover and allow to steep for 30 minutes or longer. Strain into another measuring cup, a bowl or a teapot and press the coconut against the strainer to extract all the flavorful liquid.
• Reheat the infusion and pour into cups. Stir 1/2 to 1 teaspoon lime juice and 1 to 1 1/2 teaspoons honey or honey-turmeric paste into each cup.

TURMERIC CHAI TEA

Steps:

• Mix all ingredients together and store in a glass jar.
• Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
• To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.

HEALING GINGER DETOX TEA WITH TURMERIC

Steps:

• Bring water to a boil, then add powdered herbs. Simmer for 10 minutes.
• Strain tea into a mug, add maple syrup and lemon, stirring to combine. Drink warm.

TURMERIC AND MAPLE GREEN TEA

Steps:

• Place tea bag and turmeric in a mug; fill with boiling water and let steep 3 minutes. Remove tea bag. Stir in lemon juice, maple syrup, and vinegar; serve.

TURMERIC AND LEMON "TEA"

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

TURMERIC TEA

Steps:

• In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.

APPLE CIDER VINEGAR & TURMERIC TEA

Steps:

• Mix ingredients until blended.
• Serve warm.

DR. SANJAY GUPTA'S CALMING CREAMY TURMERIC TEA RECIPE - (4.3/5)

Steps:

• Heat the almond milk in a microwave, stir in the spices and drizzle the honey on top. Enjoy!

FARMER'S MARKET TURMERIC TEA

Steps:

• Bring water to a boil in a pot. Stir in turmeric and pepper. Reduce heat to simmer. Simmer until flavors meld, about 10 minutes.
• Strain into a heat-resistant glass container. Serve hot or cold, flavoring with honey and lemon juice.

LEMONY TURMERIC TEA CAKE

Steps:

• Heat the oven to 350. Lightly grease a 4 by 9 inch loaf pan with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily life the cake out after baking.
• Whisk the flour, baking powder, salt and turmeric in a large bowl
• Grate 2 tablespoons zest from 1 lemon in the medium bowl. Rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons of lemon juice until well blended.
• Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.