Turmeric Milk – whole milk simmered in spices, turmeric powder, ginger and sweetened with honey. It’s freezing outside and sick kids call for a warm cup of turmeric milk! isn’t?? Soo much of goodness in that cup!
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes but also is used in some sweet dishes. It is a principal ingredient in curry powders. Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric. [source: wiki] Turmeric is known for its anti-inflammatory properties and it is considered as an Ayurvedic medicine in India.
Everyone has their own version of making turmeric milk. This is my version. Some prefer to use non-dairy milk but I’ve used home milk in this recipe. Also, I prefer to use fresh ginger and whole spices.
Here you go with the recipe!
Ingredients:
Whole milk- 2cups
Turmeric powder- 1tsp
Bay leaf -1
Cinnamon stick -1
A pinch of grated nutmeg
Black peppercorns -1tsp
Star anise-2 nos
Cardamom-2nos
Honey to taste
Ginger -1/4 inch piece sliced and crushed
Method:
Using motor and pestle crush together ginger and peppercorns
In a saucepan simmer together milk, crushed ginger peppercorns with all the ingredients except honey for ten minutes.
Strain the milk add honey and enjoy it warm!
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