This comforting drink is all about turmeric. It is a bright orange member of the ginger family and has commonly been nicknamed the poor man’s saffron. However, it should not to be underestimated-turmeric has antibiotic and anti-inflammatory properties and it helps increase bile flow, which makes it particularly helpful for digestive upset and recovering from illness or physical activity.
I first heard of this a few weeks ago and it is becoming my favorite warming comfort drink. Our teacher in the yoga teacher-training course I am in makes this for us every afternoon after our hard physical practice to help with our joints. He uses turmeric, ginger and sometimes cayenne, which is really all you need to get the amazing health benefits and a nice taste. In this recipe I added in some other spices that each have their own wide range of healing properties from several vitamins and minerals. I like to stir in a small spoonful of raw or manuka honey once it is cooked, strained and in my cup for its microbial (germ killing) properties, nutrients and sweetness, but grade 2 maple syrup or palm sugar works well too for vegans.
- 4 cups almond milk (or coconut or 2%)
- ΒΌ cup fresh turmeric, diced finely
- 2 tablespoons ginger, diced finely
- 3 cardamom pods
- 3 black peppercorns
- 3 cloves
- 1 cinnamon quill
- 1 teaspoon vanilla extract
- Optional: pinch of saffron
- Optional: a couple dashes of cayenne
- Optional: raw or manuka honey or maple syrup
- Place all the spices (not the vanilla yet) in a large pot. Make sure to break the cinnamon in half and crush the cardamom pods to help their flavors release better. Next add in the milk and bring to a boil on the stove over medium high heat, watch carefully to make sure it does not boil over. Once fully boiling, reduce the heat to medium low and leave to simmer for 15 minutes, stirring occasionally so the bottom does not burn. Stir in the vanilla, strain and serve warm. It can be kept in the refrigerator and reheated on the stove.
