Turmeric is one of my favorite spices.
It is an earthy spice that is amazing sizzled in a pan with fresh garlic, ginger and just about anything you want to add from there. It has long been considered medicinal in India and has received a lot of attention from studies on possible prevention and treatment of Alzheimer’s Disease. The fresh root is also delicious and can be grated and added to earthy beet salads, or in a tea boiled with ginger, rooibos, and some pepper with a touch of lemon juice added at the end (see Angela Liddon’s The Oh She Glows Cookbook for that one).
I initially tried out a strong turmeric brew because I had the beginnings of a sore throat that I wanted to nip in the bud.
I put 1 tsp turmeric boiled up in water with ginger, a couple of grinds of pepper, and added honey and lemon to it after taking it off the stove. I drank it throughout the evening and by the next day the sore throat wasn’t there any more.
In my quick online searches for turmeric and sore throats I found some really delicious sounding recipes for turmeric milk. These two looked particularly good:
So, using those recipes as a basis I made my own version which is a great evening night cap and something I will gladly make again if I feel the start of some kind of cold coming on, or just because it tastes so good.
2 cups almond milk
1 tablespoon coconut milk (it was the cream from the top of a tin)
1/2 teaspoon turmeric
3 pods green cardamom
1/2 tsp ground cinnamon or a small cinnamon stick
1 tsp grated fresh ginger
1 tsp honey (or to taste)
A few grinds of black pepper.
I put everything except the honey into a pot and slowly heated it to a boil over 15 or 20 minutes. Take off the heat for about a minute add the honey, strain and drink.
You could also add a pinch of saffron in the beginning, or try it with a tsp of vanilla essence after it has been taken off the heat.