Glowing Turmeric Tea

If you’ve ever seen fresh turmeric, it comes in root form very similar to ginger root. It has antioxidant, and anti-inflammatory properties, protects the liver from toxins, lowers cholesterol, reduces menstrual pain, and soothes upset stomachs by aiding in digestion and ridding the system of gas among other things. In addition to all of the internal benefits it provides, turmeric also aids in healing wounds. Now I’ll wait while you go root around in your pantry or head to the store to acquire this awesome little spice.

Lately I’ve been enjoying turmeric in my tea or oatmeal when I feel that my digestion is a little off but to be honest, I love the slightly peppery and citrus-y taste so much that I use it for the flavor it imparts. This tea is a bit of a take on chai and is completely herbal. If you don’t have all of the whole spices available, you can always leave them out and have a straight-up, no-frills turmeric tea. I have a feeling this recipe may reach you just in time as frigid temperatures seem to be the norm in most places right now. And, since some of you may still be recovering from overindulgence during the holidays, it’s perfect for that too. Give turmeric a try and let me know how you like it 🙂

2 cups almond milk or other plant milk

8-10 green cardamom pods (about 1 tsp), smashed

1 cinnamon stick

5-6 peppercorns

5-6 whole cloves

a one-inch piece of ginger, peeled and chopped into a few large pieces

1/2 to 1 tsp ground turmeric (if you’ve never had turmeric, start with 1/2 a tsp)

your favorite sweetener as needed

fresh nutmeg (optional)

lemon (optional)

Add the almond milk, cardamom, cinnamon, peppercorns, cloves, and ginger to a pan. Bring the mixture to a simmer, then remove it from the heat and cover it to steep the milk with the spices. Steep it for at least 5 minutes. After it has steeped, return it to medium/medium high heat and add the ground turmeric, whisking or using a milk frother to incorporate it well. Once it comes to a low simmer, add your desired sweetener, then strain it into a mug. I like to serve it with some freshly grated nutmeg and a squeeze of fresh lemon. Makes one very generous serving or two smaller ones.