A spice that has been used by ancient cultures for eons, turmeric has hit the mainstream – and for good reason. Nutritionist Kriben Govender shares his family recipe for a soothing turmeric milk that’s perfect for when you’re feeling under the weather.
Turmeric is all the rage these days, but has been a staple spice in ancient food cultures for centuries. I can recall my mum and oma using turmeric extensively in curries.
When my brother or I were young and caught a cold, mum would whip us up some hot turmeric milk which was very heartwarming and soothing.
I only recently realised the significance of this underrated spice which contains an active compound called curcumin, which has now been subject to numerous scientific studies related to its positive effects on gut health, depression and immunity. Turmeric is also greatly enhanced when consumed with fats and pepper, hence why the combination of eggs or milks is beneficial.
I hope you enjoy this recipe, which I still give to my kids when they are coming down with a cold.
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Immunity Boosting Turmeric Milk
- 250 ml of A2 milk or nut milk (eg. coconut, almond, cashew)
- 1/4 teaspoon Organic Turmeric Powder
- small pinch of black pepper
- small pinch of cinnamon
- 1/4 teaspoon Organic Ginger Powder
- 1 cardamom pod
- 1/2 tablespoon Raw Organic Honey
1. Mix spices together in a small bowl.
2. Pour milk/nut milk into a saucepan.
3. Add spice mix to milk/ nut milk and mix well.
4. Gently heat milk to just before boiling (there should be no skin formed on surface).
5. Add honey and mix well.
6. Pour into a mug and sip while warm.
Kriben Govender is a food scientist, registered Nutritionist and the founder of Nourishme Organics.