Photography and content by guest author Jacqui Gabel, CARE Nutrition Intern
If You Like Chai, Try This
You’ve probably heard of turmeric and all of its amazing therapeutic properties, most notably to help manage inflammation. But have you found a way to incorporate this spice into your diet more regularly?
Maybe you’re still unsure if you like the taste. By itself, turmeric is astringent, woody, and bitter, and it will stain your favorite wooden spoon an unappetizing shade of dark yellow. When combined with other warming spices, though, such as cinnamon, nutmeg, and ginger, turmeric blooms and deepens the overall taste of whatever recipe it touches.
Turmeric is commonly used in curries, but I wanted to share this easy milk recipe with you first, to emphasize the power and function of mingling spices you likely already have in your pantry.
If you like chai, try this. Each component has its own set of benefits and reasons for being here, working together to comfort us and make us feel really good. Ginger, cinnamon, black pepper and turmeric are all warming spices.
Turmeric Milk Recipe
Makes 1 Serving – 1C, 1P, 1F
1 cup 1-2% milk
1 teaspoon honey
1 teaspoon ground turmeric
Pinch of cinnamon (or 1 cinnamon stick)
Pinch of nutmeg
3 peppercorns (or pinch of grated pepper)
1/4 teaspoon peeled, grated fresh ginger (or pinch of powdered ginger)
I like to make this as a light snack at night about an hour before before going to bed. Simply combine all spices with honey and milk in a pot, just bring to a simmer and whisk to mix everything together. Then reduce to heat to low and allow to steep for 10 minutes. Strain out peppercorns and ginger and sip warm.
*To peel ginger, the easiest way is to use a spoon. Holding the piece of ginger in one hand, scrape towards you with a spoon to remove the skin. Peel only the amount of ginger that you need, and store the rest in the fridge, unpeeled.
*If you’re buying turmeric in bulk, buy it in small quantities at a time, as it tends to lose flavor quickly.