The turmeric craze has reached its zenith in the past year. I’ve seen a dizzying amount of recipes using this so-called superfood, from ice cream to smoothies to cookies; it’s truly come to overshadow most other spices. But not without reason: turmeric (and more specifically, curcumin, a polyphenol in turmeric) is an anti-inflammatory, and adding just a small amount of this root (whether fresh or ground) each day is purported to have health benefits. This recipe is an easy and delicious way to incorporate turmeric into your diet. It’s a great drink to whip up after dinner now that the weather is getting cooler, especially with the warming spices.
A few notes about the recipe itself: feel free to use more or less sweetener based on your taste preferences; I’m fairly sensitive to sweetness, and I found this needed quite a bit. You can also add or subtract the spices you’d like in your turmeric milk–I think cardamom and cloves would be a nice addition. Finally, I highly recommend including the tahini in this sip since it adds a necessary creaminess and nutty flavor, but you can also use coconut oil or butter if you’re not a fan of tahini. Here’s the recipe.
Warm Golden Turmeric Milk
- 2 cups non-dairy milk
- 1 teaspoon turmeric
- 1 teaspoon tahini
- 1 tablespoon maple syrup
- Dash of black pepper, cinnamon, nutmeg, and ginger
1. In a small saucepan, whisk together milk, turmeric, tahini, maple syrup, and spices. Bring mixture to a boil.
2. Reduce to very low heat and simmer for 2-3 minutes.
3. Pour into mug(s) and serve!
Also by Molly: Vegan Kabocha Squash Latte
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Photos: Molly Lansdowne