Golden Turmeric Milk

Serves 2

I used to make cinnamon and nutmeg milk using this same basic formula before a chef-student of mine introduced me to using turmeric instead. This is an ancient Ayurvedic remedy for sore throats and coughs, but is actually delicious! I use it a bedtime dessert beverage or a healthy alternative to hot cocoa.

Nutrition Tip: Curcumin, a powerful compound in turmeric, is proven to reduce inflammation and is a known remedy for colds and flus. Most commonly, you can find turmeric ground in the spice aisle, or if lucky, in whole form in the produce section. It’s in the ginger family and looks like a small finger of ginger, except darker in color.

BASIC
2 cups milk (any kind)
1 teaspoon ground turmeric
2-3 tablespoons maple syrup or 1-2 droppers liquid stevia

ADDITIONS (OPTIONAL)
1 cinnamon stick
2-3 whole cardamom pods, crushed
1/2-inch piece fresh ginger, crushed
4 black peppercorns, crushed
Pinch saffron
Grating of fresh nutmeg

Place all ingredients in a medium sauce pan over medium heat and bring to a gentle boil. Lower the heat and simmer gently, stirring frequently, for 5 minutes to allow the aromatics to infuse the milk.

Strain if using any of the additions, and serve warm. You should feel a touch of heat from the spice at the back of the throat.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.