Turmeric is most commonly used as a spice in cooking, but the healing property in turmeric known as curcumin has a whole range of health benefits that are still being researched. To name a few, turmeric acts as a natural anti-inflammatory and anti-oxidant. So how do you consume it? Entirely up to you – toss it in with your cooking, take it in capsule form (Holland & Barrett sell them, though I must admit I haven’t tried these myself!), or make a milk tea with it. Turmeric latte or turmeric milk, is also often called golden milk or haldi doodh, and there are loads of different recipes out there, but below is my turmeric milk recipe.
1 teaspoon turmeric powder
1/2 teaspoon cinnamon powder
1/4 teaspoon ground ginger
1 teaspoon honey
Pinch of freshly ground black pepper (this helps with the absorption of curcumin)
1 cup milk (I use dairy but coconut or almond milk would be lovely too)
a) Mix turmeric, cinnamon, ginger, pepper and honey in a mug. Add warmed milk – I have a coffee machine, so I use that to warm and froth the milk but you can heat it over the stove too – stir, and serve.
b) If you don’t like the grittiness, toss the ingredients into a pan with a bit of water (start with 25-50ml), a tablespoon of coconut oil, and cook on low heat for a few minutes. Add milk and stir over low heat, until warmed up.