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
- ¾ cup milk
- ¾ cup water
- 1 tablespoon grated fresh ginger
- 1 teaspoon honey, or more to taste
- 1 teaspoon ghee (clarified butter)
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
Instructions
- 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.
- Remove the pot from heat. Strain out fresh ginger and serve immediately.
- You can use any milk of your choice: dairy, coconut, almond, soy, etc.
- 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
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)
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
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.
I enjoyed this very much. I used minced ginger and left it in.
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!
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!