Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. This hybridized version lies somewhere closer to a masala chai with a dose of black tea and a spoon of fresh grated ginger. The recipe makes two dainty portions, or one robust one, but it's in the spirit of things to play with the ratios to suit your own taste, to use your sweetener of choice and even to replace the milk entirely with almond or cashew milk. Cooking with powdered turmeric is less messy than with fresh, and won't require gloves to keep your fingers from staining.
- Serves: 1 person
- ¼cup water
- ½teaspoon dried turmeric (or a 1/2-inch piece fresh turmeric, peeled and grated)
- 1 ½-inch piece ginger, peeled and grated
- 1cardamom pod
- 1cinnamon stick
- 3black peppercorns
- ½tablespoon honey
- 1cup milk (or nut milk)
- 1black tea bag
Step 1In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.