Anti-Inflammatory Hot Turmeric Milk

  4.3 – 6 reviews  

An anti-inflammatory, antioxidant-rich recipe for hot turmeric milk.

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 1

Ingredients

  1. ¾ cup milk
  2. ¾ cup water
  3. 1 tablespoon grated fresh ginger
  4. 1 teaspoon honey, or more to taste
  5. 1 teaspoon ghee (clarified butter)
  6. ½ teaspoon ground turmeric
  7. ½ teaspoon ground cinnamon
  8. ⅛ teaspoon ground black pepper

Instructions

  1. Combine milk, water, ginger, honey, ghee, turmeric, cinnamon, and black pepper in a small saucepan. Whisk over medium heat until boiling, 5 to 10 minutes.
  2. Remove the pot from heat. Strain out fresh ginger and serve immediately.
  3. You can use any milk of your choice: dairy, coconut, almond, soy, etc.
  4. You can use coconut oil instead of clarified butter.

Nutrition Facts

Calories 164 kcal
Carbohydrate 18 g
Cholesterol 26 mg
Dietary Fiber 1 g
Protein 6 g
Saturated Fat 5 g
Sodium 82 mg
Sugars 15 g
Fat 8 g
Unsaturated Fat 0 g

Reviews

Patricia Barber
I loved it! Normally I don’t like drinks with ginger but I gave this one a try and it came out amazing! I loved the warm spices! (Added a little extra cinnamon and turmeric and skipped the ghee)
Jason Flynn
I hoping this does the job because the taste is just nasty. Followed the recipe to the letter and can safely say it’s not for me
Samantha Perry
I just tried this recipe last night, after a cold gardening day. It was tasty! I followed the recipe and chose oat milk & coconut oil. I wouldn’t change a thing.
Jason Anderson
I enjoyed this very much. I used minced ginger and left it in.
Kathryn Chen
I made this with the following changes. No glee (or any oil), ginger from the squeeze bottle. (I didn’t need to strain it.) Stevia instead of honey.. I really liked it!
Andrea Decker
So so good! I’ve made a few different turmeric milk recipes and this is my favorite! I made it exactly as written and wouldn’t change a thing. Love the little kick from the black pepper. I used cow’s milk and opted to use the ghee. Instead of grating the ginger, I just finely minced it since it gets strained out anyway. A winner!

 

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