Turmeric is the vibrant orange-yellow spice affectionately known as the magic sword against inflammation, birthed in India and crowned centuries ago as one of the great dosha balancers in ayurvedic medicine. With all the healing benefits, you can taste the inherent goodness with each sip. It is just as delicious as it is nutritious. Drink up!
1 cup unsweetened almond or coconut milk
1 heaping tablespoon fresh turmeric root, grated (or use approximately 2 teaspoons turmeric paste – see below)
1 teaspoon cinnamon
1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
1 tablespoon coconut oil
Raw honey or sweetener of choice to taste
Pinch of black pepper (optional)
To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.
Gently warm the almond or coconut milk in a small saucepan. Do not boil. Add turmeric, ginger and cinnamon. Next, combine coconut oil with the mixture and gently heat together until melted. Use a wire whisk or immersion blender to create a foam. Continue to stir until frothy and heated through.
Stir in honey or sweetener of choice to taste. Sprinkle with cinnamon if desired. Sip, savour & enjoy.
Your guide to living whole and well. Emma Olliff is a Registered Nutritional Therapist, wellness expert, food lover, and advocate for healthy living!