About this Recipe
Serves: 2 | Prep Time: 5 mins | Heat Time: 8-10 mins | Total: 13-15 mins
Health Benefits
Turmeric
Curcumin (anti-inflammatory), antioxidant, neuroprotective
Black Pepper
Piperine (enhances turmeric absorption by 2000%)
Ginger
Thermogenic, anti-nausea, circulation boost
Cinnamon
Blood sugar regulation, antimicrobial
Ingredients
- • Whole milk (dairy) or plant milk (almond, coconut, oat): 400ml
- • AlimentIndia Ginger Infused Honey OR Ajwain Honey: 2 tablespoons (divided)
- • Turmeric powder (fresh or dried): ¾ teaspoon
- • Cinnamon powder: ¼ teaspoon
- • Ginger powder: ⅛ teaspoon (or use fresh ginger slices: 1 inch piece)
- • Black pepper powder: pinch (enhances turmeric absorption)
- • Cardamom powder: pinch
- • Vanilla extract: ¼ teaspoon
- • Ghee or coconut oil: ½ teaspoon
- • Rock salt: tiny pinch
Instructions
- 1 Pour milk into small saucepan
- 2 Add ginger powder (or fresh slices), cinnamon, cardamom
- 3 Warm over medium heat, stirring occasionally (don’t boil)
- 4 Once small bubbles appear at edges, turn heat to low
- 5 Add turmeric powder, whisk to combine (prevents lumps)
- 6 Add black pepper, vanilla, rock salt
- 7 Simmer for 5-6 minutes on low heat
- 8 Add ghee or coconut oil
- 9 Remove from heat
- 10 Strain through fine mesh if using whole spices
- 11 Pour into cups
- 12 Add 1 tablespoon honey to each cup while hot
- 13 Stir well
- 14 Dust with light cinnamon powder on top
- 15 Serve immediately