Turmeric Tea Recipe - NYT Cooking:
Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh.
The drink might include black pepper, and a touch of jaggery or honey to sweeten it.
This hybridized version lies somewhere closer to a masala chai with a dose of black tea and a spoon of fresh grated ginger.
The recipe makes two dainty portions, or one robust one, but it's in the spirit of things to play with the ratios to suit your own taste, to use your sweetener of choice and even to replace the milk entirely with almond or cashew milk.
Cooking with powdered turmeric is less messy than with fresh, and won't require gloves to keep your fingers from staining.
1/4 cup water
1/2 teaspoon dried turmeric (or a 1/2-inch piece fresh turmeric, peeled and grated)
4cm piece ginger, peeled and grated
1 cardamom pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk (or nut milk)
1 black tea bag
In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey.
Bring to a simmer, then pour in milk, and add the tea bag.
When milk is steaming, use a spoon to taste, and add more honey if you like.
Pour through a fine-mesh strainer right into a cup, and drink while hot.
Turmeric Tea Recipe:
This one is very simple and very effective.
As you acquire a taste for turmeric tea, you may find you can tolerate and enjoy increasing the amount of turmeric you use.
- my Today's option and I unexpectedly enjoyed the tea!
1 tsp cinnamon
pinch of clove
pinch of nutmeg
tsp fresh ginger (optional)
pinch of fresh ground black pepper (optional)
- As much turmeric as you can handle! Start with a teaspoon and go up from there.
1-2 cups of water (I use regular milk)
Raw honey to sweeten
Milk sub of choice (I went with fresh coconut milk, but almond and hemp would both be delicious - I use regular milk)
Slow and steady stove top method:
Simmer herbs and water together for 10 mins.
Strain out and add honey and milk.
Fast and furious blender method:
Boil water in your kettle and add to blender (a blender with gradual speed increase will reduce likely hood of pressure from steam of boiled water exploding out of your blender).
Add in spices and blend until smooth and unified in colour.
Strain out tea and add milk and honey.
Makes 2 cups
4 cardamom pods
400ml unsweetened milk (oat, coconut, almond or anything you like - I use regular milk)
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
2 tsp runny honey
- Bash the cardamom pods in a pestle and mortar and put them into a small saucepan with the milk, turmeric and cinnamon.
Heat gently until almost boiling, no hotter – if you are using a non-dairy milk, it may split.
- Pour into a mug – or strain it if the cardamom seeds bother you – and, once it has cooled a little, stir in the honey.
Make sure you don’t spill any, as the lovely yellow colour can be rather persistent.
Allowing the milk to cool a little before you add the honey will stop the heat damaging the honey’s nutrients.
I also make a peppy morning version with a little grated ginger.
- Turmeric Tea Recipe:
- BBC Two - Trust Me, I'm a Doctor, Series 5, Episode 3 - Does turmeric really help protect us from cancer?:
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