Adapted for the holidays, this dairy-free, vegan beverage is a perfect alternative elixir for egg-nog.
Hot turmeric milk, also known as haldi ka doodh, is renowned as an Ayurvedic immunity-boosting remedy with all kinds of benefits. The active ingredient in turmeric is curcumin, a magical and powerful anti-inflammatory and cancer-busting molecule. It is warm and spicy but not overpowering. It is most bioavailable when cooked, so this recipe calls for some heat — but it can be served cold after as well.
4 cups milk (I love the Califa Farms’s Toasted Coconut Almond milk blend)
1-2 tbs. turmeric (more if you like a stronger flavor)
1 tsp. vanilla extract
3-5 tbs. raw honey (to taste)
dash of nutmeg
a few drops of coconut extract
dash of black pepper
1 tsp. grated ginger
Bring milk to a simmer and whisk in all ingredients. Let simmer on low for for 5 minutes. Serve with a dash of nutmeg or cinnamon – or both!
Please note, this is not a traditional ayurvedic recipe, which would never call for heating honey.
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