I am thankful for laughter, except when milk comes out of my nose. ~Woody Allen
The rains have finally ceased. Blue skies span the astral fabric, interwoven by threads of winnowy clouds. Spring birds begin to come out from hiding, stretching wings and voices, bringing light-hearted songs in the wind. Something that helped carry our household through the long and wet days was this magical drink. Made with turmeric, ginger, black pepper and milk, the bright color and comforting caress of warm milk brought some cheer and was something to look forward to on the dreary afternoons. I’m also convinced turmeric was the reason not a single one of us fell prey to the flu.
Turmeric has been a staple in Indian culture, medicine and cuisine for centuries. The benefits of curcumin has sparked much interest in recent years, including its anti-inflammatory and anti-viral properties, positive effects on cholesterol and alleviation of some gastric issues related to bile production. Why black pepper? Turns out black pepper contains a substance that significantly magnifies the absorption of curcumin, which is the main ingredient in turmeric. Additionally, fat aids in the absorption of curcumin as well, which explains why it is believed that turmeric milk is far more beneficial than turmeric tea.
Making Golden Turmeric Milk (sometimes just called Turmeric Milk or Golden Milk) is simple. Heat the milk, add the ingredients and enjoy. The first time I warmed milk, in my eagerness a thin layer of burnt milk formed on the bottom. On the next go, I started with a really low flame and gradually increased to no more than medium heat. Twirling the pot often to check that nothing is starting to burn on the bottom helped too. I have been looking at the cutest milk pan ever since a friend gave us a turkish coffee pot, but so far it has not passed ‘frequency-of-use’ test for acquiring specialized equipment. Perhaps one day….
- Substitute with almond or cashew milk for non-dairy or variety. Just try to have with some fat in the milk. I like it with cashew milk for the extra nuttiness. I have seen some recipes made with coconut milk, hemp and soy. If you know how those turn out, please share!
- Start with low heat and very gradually increase the heat. Stir constantly and check to make sure milk does not burn.
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- 2 cups your choice of milk
- 1 tsp turmeric powder
- 1 tsp ground black pepper
- ½ thumb ginger, sliced
- 1 Tbsp your choice of honey
- Dash of cinnamon
- Heat the milk in a saucepan over low-medium heat, taking care not to burn (especially dairy milk).
- Add turmeric, pepper and ginger. Keep stirring and simmer for 5 minutes. Allow to stand for 5 minutes.
- Place honey in a cup. Ladle milk into the cup and enjoy!
FOR MORE DRINKS:
Check out our Blueberry Milkshake, subtly sweetened with gula melaka/palm sugar.
Ashley Marti is a talented writer and stylist whose Turmeric Mango Lassi on her blog, Local Haven, is simply divine and makes great use of turmeric as well.
This Mexican Hot Chocolate with Coconut Whipped Cream by Dana on Minimalist Baker is on my bucket list of drinks to try. It looks lovely and completely enticing!
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