Warm Turmeric Milk
Eat more turmeric they say. It’s good for you they say. It’s anti-inflammatory, anti-oxidant, and anti-cancer. It’s GOOD for you. Well, it seemed to me there were only so many ways one could eat turmeric. Then I came across a recipe for turmeric tea and fell in love with it all over again. I took the recipe and made my own version, as follows. If drinking it isn’t your favorite, you can always supplement with turmeric also.
1/4 C. turmeric powder
1/2 tsp. ground pepper (this helps increase absorption of the turmeric in the body)
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 C. water
( I personally increase the amount of these spices for myself because I like it really spicy, but this is a good base amount to start with. You can adjust it to your liking from there.)
In a small saucepan, mix all ingredients over medium heat stirring constantly until a thick paste forms. Remove from heat and place in a small container. This is going to be your base that you will use to make your tea from. It will keep for a couple of weeks in the fridge.
To make Turmeric Milk
In a small saucepan, combine; 8 oz of whole milk or milk alternative, 1/2 tsp or more of turmeric paste. (I like it stronger, so I use 2-3 tsp.), 1/2 to 1 Tbsp coconut oil, Maple syrup to taste ( I usually just add this after it’s warmed up.
I also like to add 1 Tbsp Great Lakes Collagen Hydrolysate which is water soluble protein that is easily assimilated in the body and won’t clump. It is good for bones, joints, hair growth, and cell regeneration. Like the turmeric, it’s GOOD for you.
Heat until warm, but do not boil. Serve immediately.
*Note that there are some contraindications with consuming larger amounts of turmeric, like in pregnancy, or with certain medications, like anticoagulants. Herbs can definitely be medicinal, so please be aware when consuming them if you have a health condition or are on medications.