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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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December 03, 2011

Creamy Turmeric Tea

By Worker Bee
300 Comments

To call this beverage tea might be a little misleading. “Creamy Mug of Warming Deliciousness” is more accurate. It just plain feels good to drink this slightly sweet, slightly spicy blend of heated almond (or coconut) milk, turmeric, ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats. It’s also a really pleasant way to end a meal.

At first glance, the ingredients might not sound like a combination you’d want to drink. Something magical happens in the mug, though, and the result is richer than regular tea, less intense than coffee and oddly delicious. Turmeric is the dominant flavor and admittedly, one that takes a little getting used to. Although not spicy itself, turmeric’s slightly bitter, earthy flavor is the perfect backdrop for other spices, which is why it’s a main ingredient in curry powder. The ginger and cayenne in this tea aren’t overwhelming because they’re floating in creamy, turmeric-infused milk that’s been lightly sweetened.

Turmeric is ginger’s mellow cousin and is a root used just as often for its bright yellow-orange color as it is for flavor. Turmeric powder is a frequent ingredient in East Indian, Middle Eastern, South Asian and Caribbean cooking and is also believed to have numerous healing properties. When cooking with turmeric, it’s most often used in conjunction with ginger and spices like cumin, cinnamon and coriander. Moroccan Chicken Casserole is one dish that benefits from turmeric’s flavor. If you’d like to use turmeric more often, you can also add extra turmeric to dishes that already have curry powder in them, like Butter Chicken or Beef Curry Meatballs. Or, after trying this recipe, you might just go through all the turmeric in your spice rack by brewing mugs of Creamy Turmeric Tea.

Servings: 1 cup of tea

Ingredients:

  • 8 ounces (1 cup) almond or coconut milk
  • 1/2 teaspoon turmeric
  • 1/2-inch wide round slice of ginger root, peeled and finely chopped
  • Dash of cayenne pepper
  • 1/2 – 1 teaspoon honey or other sweetener
  • Optional additions: a small pat of butter, cinnamon, cardamom

Instructions:

Gently warm the almond or coconut milk on the stove.

In a mug, combine the remaining ingredients.

Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking.


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300 Comments on "Creamy Turmeric Tea"

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Steffo
Steffo
4 years 9 months ago

Making this as soon as I get home. so perfect for the season 🙂 thanks Mark

Christen
Christen
2 years 9 months ago

Inspiring recipe! I tweaked it because I’m a little sluggish in the gut so upped the cayenne to 1/4t, and just to round out the flavor I added 1/8t each cinnamon and cardamom. Used about 1t raw honey to sweeten. Just a few minutes after drinking it my sinuses are draining (didn’t even know I had fluid up there but I sure can breathe easier!) And my mouth to belly is so warm and tingly. What a comforting, soothing and healthful combination!

Clay
Clay
2 years 7 months ago

I skip the tea entirely and eat a paste instead. I take two parts Trader Joe’s Curry with one part Trader Joe’s Turmeric, then add a 50/50 mix of coconut oil and avocado oil until it’s a thick paste. Put it in a jar and toss it in the fridge. Once a day I just scoop out a teaspoon full and eat it. Surprisingly decent.

Rachael
Rachael
4 years 9 months ago

I used a turmeric tea 2x/ day along with topical tea tree oil to cure a stubborn abscess as a last resort before I went back to the doctor for more antibiotics. The combination worked great in just a couple days. However, I used a whole teaspoon of turmeric, and the recipe I used did not call for the other spices. Unfortunately, it tasted awful to me and I’m sure I used more sweetener to choke it down. Hopefully this recipe is better tasting and just as potent, if I ever need it again.

AKM
AKM
4 years 6 months ago

I’m also drinking turmeric tea 3X/day for a similar situation, and I think it’s the worst thing I’ve ever put in my mouth. Period. It tastes like a blend of dirt, incense, and evil. Or really rancid patchouli, maybe. At any rate, I’m adding sweetener and milk like bad to make it somewhat close to palatable.

This recipe might be better, what with the ginger and all. The funny thing is that I’m totally in love with curry/curry powder. Turmeric by itself? Not a chance.

Primelle
Primelle
3 years 8 months ago

Haha! Your awesomely descriptive comments made my day :o)

I drink turmeric tea multiple times every day and I completely agree with you; it’s bad! Somehow, though, I manage to choke it down. Perhaps it’s because even with the nastiness that is turmeric tea, I’d rather suffer through drinking it than to suffer the toxic effects of modern medicine later. I am definitely going to try this recipe in hopes of improving the outlook.

Thanks for the health-inducing laugh ;0)

AKM
AKM
3 years 4 months ago
Ah, glad I could give you a giggle (over a year ago). Hee hee. Guess what? I gave up on drinking turmeric and decided to try it again recently. Anupy Singla mentioned how she and her family drink it every morning with hot water, lemon juice, cayenne, and a pinch of salt and/or sugar (optional) before or instead of coffee. I decided to try it, and lo and behold, I can stomach turmeric now, pun intended! I may try it this way as an evening treat, and keep on with my lemon drink in the mornings. Like you and Mark… Read more »
Melissa
Melissa
4 years 9 months ago

This sounds delicious.

I have heard that to release the healing properties of turmeric, there needs to be black pepper present so I suppose that one could add a few peppercorns to the mixture. Has anyone else heard that?

Melissa
Melissa
4 years 9 months ago

Maybe the cayenne pepper will do the trick. Didn’t see that at first.

Debra
4 years 9 months ago

It looks like it is specifically black pepper that enhances the benefits of turmeric: http://www.ncbi.nlm.nih.gov/pubmed/9619120 This must be the reason that black pepper is included in traditional Indian chai. I am going to try this recipe with some finely ground black pepper today. I will post the results on my blog at blueravenwellness.com. Stay tuned!

taratootie
taratootie
4 years 9 months ago

I believe you need the black pepper b/c of the piperine. It interacts with the curcumin from the turmeric. Chili peppers do have capsaicin but not piperine. AFAIK, it enhances the effect of turmeric. Happy drinking!

Sampson
Sampson
4 years 9 months ago

Technically it’s the piperine in the peppers, not the peppers themselves. So you could theoretically get a black pepper extract of piperine supplement and take that with turmeric. Turmeric is great by itself, but with added piperine our bodies and intestinal flora can absorb it better.

It’s fine to take it by itself. Black pepper just makes it that much better.

John
John
4 years 9 months ago

I was going to mention that. I don’t think cayenne will work. Piperine is the alkaloid that makes black pepper spicy. Cayenne is hot because capsaicin is the thing that make peppers hot.

getfitkate
4 years 9 months ago

I’ve read that tumeric should be consumed with fat to get the most benefit from it.

Bruno
Bruno
4 years 8 months ago

coconut milk is a great source of fat.

Samantha Moore
Samantha Moore
4 years 9 months ago

HMOG. This looks AMAZING!

Crystal
Crystal
4 years 9 months ago

This sounds amazing and I will probably try this out tonight, but I am a little confused as to how it will both perk you up in the morning and calm you down at night?

Anu
Anu
4 years 9 months ago

I’m Indian and this is always my mother’s recommendation when I’m feeling down or like I’m coming down with something. It is indeed warm and soothing and wonderful. We usually make it with turmeric, whole milk, black pepper (rather than cayenne) and sugar (though I experiment with other sweeteners now). Try it, you’ll love it!

PaleoDentist
4 years 9 months ago

have to run out and buy some turmeric!

Michael C
Michael C
4 years 9 months ago

For ease of use I throw my ginger in bag in the freezer and when I need some use a fine microplane grater on it skin and all. It’s grated so fine the skin doesn’t make any difference that I’ve noticed. It also keeps forever that way.

jpatti
3 years 3 months ago

I do something similar, got tired of ginger root growing mold on it. Basically, I wash, run it through my food processor unpeeled, then freeze. Makes it MUCH easier to use ginger root regularly.

Jane
Jane
4 years 9 months ago

Can anyone recommend a good almond milk brand? I’m wary of the loooong ingredients list of the one I found at the local grocery store.

I’d love to try this, it sounds delicious.

Helder Correia
Helder Correia
4 years 9 months ago

I used to choose Almond Breeze Original Unsweetened (http://almondbreeze.com/?navid=334&pid=336). But now I just buy organic raw soaked almonds and make it myself in 5 minutes. It’s like night and day, both in taste and nutrition. Same goes for coconut milk.

loligoss
loligoss
4 years 9 months ago

Make your own

1 cup of almonds
3 cups of water (if you want to dilute further use 4 cups of water)
1 tbs vanilla or 1 vanilla stick(optional)
3-8 chopped dates to sweeten (optional)

Put in the blender and blend.
Strain through a mesh bag or strainer (I use a tea strainer)use the pulp for other things (Google almond pulp for ideas).

Much healthier than any shop bought milk…lasts about 3 days.

Jodi
Jodi
4 years 9 months ago

Another recipe…

soak 1 C Almonds overnight
drain
place in blender with 4 C water
blend until almonds are a fine pulp
strain through cheese cloth

As a bonus.. rather than discarding the remaining almond pulp, dry and use as almond flour

Jane
Jane
4 years 9 months ago

Thanks to both of you! That looks a lot easier than I expected.

tayona
tayona
4 years 9 months ago

Hi there. You can make your own almond milk with a blender. there are many recipes. I usually just soak raw sliced almonds for a few hours add spring water, agave nectar and a dash of sea salt and blend it.

MonicaP
MonicaP
4 years 8 months ago

I use Pacific Almond milk ( I don’t like the Silk brank – blech ).

Longing to make my own almond milk now that I have a vitamixer .. just need some time 😛

tayona
tayona
4 years 8 months ago

vitamix!!!! my dream blender… this is year i’ll make it happen

Trish
Trish
4 years 8 months ago

I’ve had my Vitamix blender for 10 years now. Way worth the money!

amy
amy
10 months 6 days ago

Almond milk is easy to make. Soak 1 cup Almonds overnight. Rinse in the morning and blend with 3 cups filtered water in a powerful blender. Then strain in a mesh sieve or nut milk bag. You can add sweetener if you like. It’s a tiny bit of work
but worth it. It taste great and has no preservatives.

Justin
4 years 9 months ago

Mmmm I bet the cayenne pepper gives it a good punch. I’m going to have to try this as cayenne is good for the heart…

Justin
4 years 9 months ago

Mmmm I bet the cayenne pepper gives it a good punch. I’m going to have to try this as cayenne is good for the heart…

jill
jill
1 year 6 months ago

Turmeric is not absorbed by the body very well. In order to increase the amount you absorb, you should take it with black pepper and some kind of fat/oil. Coconut milk is a good source of fat but I don’t think cayenne pepper will improve the absorption.

Jessie
Jessie
4 years 9 months ago

Could I use ground ginger for this? 1/2 tsp or so?

Pablo
Pablo
4 years 9 months ago

i threw in a pinch(ish) of ground ginger. give it a shot – what is there to loose

Jessie
Jessie
4 years 9 months ago

Great point!

Alicia
4 years 8 months ago

I used 1/2 tsp ground ginger and it was great!

Pablo
Pablo
4 years 9 months ago

Nice stuff. I drifted from the recipe completely. Just took a quick look at the ingredients, whipped something together; and wow.
Props!

Matt
4 years 9 months ago

I thought that Almond milk was not a paleo food? can you clarify?

thanks!

Sampson
Sampson
4 years 9 months ago

Almonds are paleo and water is paleo – almond milk is almonds and water.

Commercial almond milk usually has some unnecessary preservatives and crap added, but if you make your own it’s definitely a paleo food.

Matt
4 years 9 months ago

I thought that Almond milk was not a paleo food? can you clarify?

thanks!

Andrea
Andrea
4 years 9 months ago

It IS a Paleo food. Nuts and water are very paleo ingredients.

cTo
cTo
4 years 9 months ago

Agreed, almond milk is fine and SOY milk is the one to avoid for serious. But still be careful. As a poster above stated, many cartons of almond milk found in the stores have additives and such. I found that the almond milk I had been using has soy lecithin in it, curses!

Matt
4 years 9 months ago

Thanks…thats what I originally thought and then I thought I read that it wasn’t, but maybe it was just referring to the additives.

Any suggestions on Almond milk that does not have additives?

Andrea
Andrea
4 years 9 months ago

You can make your own with soaked almonds…

AdrianaG
AdrianaG
4 years 9 months ago

However almonds are high on Omega 6, so if this is an area you are focusing on you might want to limit it. Coconut. Ilk would be better in this respect.

cancerclasses
4 years 9 months ago
From Wikipedia re Almonds: Almonds contain approximately 49% oils, of which 62% is monounsaturated oleic acid (an omega-9 fatty acid), 24% is linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 6% is palmitic acid (a saturated fatty acid. So only 25% of the 49%, in other words 12.25% of the oil content of almonds is O-6, so no they don’t have much O-6, and in raw unroasted uncooked almonds the o-6 linoleic acid is in the natural, organic, UN-oxidized & UN-adulterated CIS molecule form which the body uses to make PGE1 prostaglandin, the body’s most powerful ANTI-inflammatory and PGI2… Read more »
Alex
Alex
4 years 6 months ago

HUGELY informative post. Nice to see someone getting their hands dirty in the science.

Pam
Pam
1 year 8 months ago

Whole Foods brand of Almond Milk does not contain carageenen or soy lecithin. It has the least amount of added crap to it and is organic and GMO free.

bbuddha
bbuddha
4 years 9 months ago

That sounds really good, I don’t have any ginger so I’ll try it without. Tumeric is a new spice for me. I’ve been using it in my turkey soup, Yum

Ed
4 years 9 months ago

I think I am going to try this recipe…simple and interesting! Awesome….

Jenn
Jenn
4 years 9 months ago

Where was this last week when my furnace was out?!

Also, for the ginger — I recommend keeping it in the freezer and running it over a microplane. So efficient with minimal mess.

Amy
Amy
4 years 6 months ago

Great idea for keeping ginger! I use it VERY rarely, so I’ve just been using the powder. Thanks for that!

Sarah
Sarah
4 years 9 months ago

I just made a mug of this (it is 10pm here) and YUUUUMMMMY. I added a pinch of cinnamon and a cardamon pod (which went into the saucepan with the milk). Thank you!

Michele
Michele
4 years 9 months ago

Tried it without any sweetener, seemed like it could work for the base of a soup/stew. Maybe add some chicken, carrots, sweet potato..

Lyle
Lyle
3 years 7 months ago

I thought the exact same thing. Would be wonderful with parsnips

Allison
Allison
4 years 9 months ago

Would watering it down a bit really mess with the flavor? One cup of coconut milk seems like a LOT – and I definitely don’t need that many calories 😉

(Before you start hounding me, I have to count calories. I know it’s not the primal way – but it works for my body!)

cTo
cTo
4 years 9 months ago
I use coconut milk to make hot chocolate all the time, and yeah I find that I HAVE to water it down otherwise its just way too much. I usually water it down with 1/4 – 1/2 the amount of coconut milk as water. It still tastes rich and flavorful, just a little more easily drinkable. Also, SERIOUS PROTIP: with the thick fats in coconut milk, IT HOLDS HEAT REALLY REALLY WELL and takes longer to cool than most water or milk-based drinks you’re used to. I totally burned my mouth and part of my throat the first time i… Read more »
cTo
cTo
4 years 9 months ago

Clarify: 1/4th to 1/2 of the original amount of coconut milk is the amount of water. So if I had one cup of coconut milk, I would add 1/4th to 1/2 cup water.

Allison
Allison
4 years 9 months ago

Fantastic – thanks for the tips!!

SophieE
4 years 9 months ago

I made it with 5TBS of coconut cream and about half a cup- a cup of water. I used a little more of the turmeric and a dusting of cinnamon on top to bulk out the flavor and completely completely eradicate any watered-down-ness. It was delicious. I added half a teaspoon of manuka honey too (as well as all of the suggested spices.) was delicious. Like a cross between laksa and chai latte.

Michael Maier
Michael Maier
4 years 9 months ago

That’s a great tip. I was wanting to make some hot chocolate the other day and was wondering how I could do it. Thanks.

Lydia
4 years 7 months ago

This isn’t calling for coconut milk from a can, but for coconut milk “beverage” – like the kind made by So Delicious or Silk. It’s the same consistency as the other option of almond milk. And also, like other comments noted, add black pepper to really boost the power of the turmeric.

Regan
Regan
2 years 6 months ago

We make ours with the canned coconut milk. It is wonderful.

Kate (Cathy Johnson)
4 years 9 months ago

Turmeric IS very warming…I love it! I sneak it into all sorts of recipes in larger or smaller amounts…

PHK
PHK
4 years 9 months ago

i also sneak turmeric in almost dish.

but i have never thought about making a “tea”,
that is interesting.

Milla
4 years 9 months ago

This is awesome, just finished a mug of it! I added lots of ginger and cinammon, as well as some mixed spice powder (cloves/cardamon/cinnamon/nutmeg/coriander mix)…amazing! and full of antioxidants and anti-inflammatories! Thanks so much for this one!

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[…] Love Drink – Creamy Turmeric Tea Read – 7 Foods You Should Never […]

Greg
Greg
4 years 9 months ago

Thanks for the post. I thought it was pretty good but a little thin for my tastes so I added a dash of clove powder, cinnamon, and chili powder. I knew it was still missing something, then I hit upon it. Coconut oil. Coconut oil pushes it over the top and makes a nice drink. I will keep playing but as a first try it was a worthy drink.

cTo
4 years 9 months ago

Wonderful! I must admit I’ve found myself drifting to thick sweetened coffee drinks again now that the weather is cooler (one is sitting next to me as we speak >.<) so new options and ideas are always appreciated. I can't wait to try!

Madam Von Sassypants
4 years 9 months ago

Happened to have these ingredients in the house so we whipped up two mugs of this and we love it! Used half coconut milk, half almond milk so it’s still creamy, but not overly so. Loved the touch of cinnamon in it too.

Sampson
Sampson
4 years 9 months ago

This seems like a really nice recipe for the holidays. Gonna try making a paleo (or as-paleo-as-possible) eggnog this year.

Mokka
Mokka
4 years 9 months ago
I’m Indian and I LOVE turmeric tea. My mother would always make it for me when I was ill. Even just smelling it makes me feel better. I use black tea, turmeric, ginger (fresh), milk (whole) and sweetener (jaggery or honey). I sometimes add chai masala (whatever I feel like grinding up, usually just cardamom and cinnamon) too. I make mine with water. I bring it to a boil and simmer for 5-10 minutes. I add the milk and sweetener later. I don’t want to heat the milk too much, I just heat it enough to be nice and warm,… Read more »
getfitkate
4 years 9 months ago

Just wanted to comment that I love using jaggery (coconut palm sugar paste) as a paleo-friendly sweetener instead of honey. It is an unrefined sweetener that tastes like caramel. I use it instead of honey because I have to watch carbs, and jaggery has fewer carbohydrates. The “Thai Taste” brand that I get has 3 grams of carbs per tablespoon, as opposed to 17 grams per tablespoon for most other sweeteners.

Sharon
Sharon
4 years 9 months ago
Mokka you have inspired me to experiment with this recipe using green tea. I use the recipe ingredients with the addition of a few grinds of black pepper and a pinch of cinnamon. I heat all the ingredients together to boiling then pour it into a cup, through a strainer, to steep the waiting tea leaves for a few minutes. After steeping, I add 4-6 tsp of homemade coconut milk and a half tsp or so of maple syrup. The drink seems to vary a bit in taste but is always good and often really, really good, especially since the… Read more »
taratootie
taratootie
4 years 9 months ago

Im waiting for mine to cool now! I added cardamom, cinnamon, and black pepper, as well as doubling the turmeric. I had to add more honey to make it palatable though (upon a small taste test). I hope it kicks this cold!

Thanks for the recipe!

Nion
Nion
4 years 9 months ago

This is what i drink when i’m sick with cold/flu…it’ll clear up your sinuses quicker than anything! Good on a sore throat too.

Sue Solberg
Sue Solberg
4 years 9 months ago

Oh yum! This was soooo good. As others did, I used this as a springboard recipe. More turmeric, a pinch of black pepper, some pumpkin pie spice because it was handy, a bit of honey and…well, yum!

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[…] Creamy Turmeric Tea […]

Christopher Sturdy
4 years 9 months ago

This sounds excellent. I might just have to try this tonight!

Primal Toad
4 years 9 months ago

This sounds quite freaking delectable! I’ve been drinking tea just about every morning here in cold Chicago. The cold is on the horizon for this week so I may have to go more intense and make this! Maybe Sunday morning?!

It compliments my awesome toadally primal smoothies quite well 🙂

andre Chimene
4 years 9 months ago

Mark I am India telling Indians to do this…crazy…heavy cream a nice addition and I will add the coconut oil. This stuff is so good you can heal your dog or a cut or coat your house in it. Get it in and get it on.

Cayla
Cayla
4 years 9 months ago

wow, this looks so nice, I can’t wait to go home and try it!

Stephen
Stephen
4 years 9 months ago

That was amazing! I tweaked the recipe slightly as I didn’t have coconut milk- I used some melted coconut butter with a bit of double cream, and fresh coconut water instead.

Will
Will
4 years 9 months ago

I read this last night while sitting by the fire with a glass of port…made a mug of it-YUM!!! This was just as enjoyable in front of the fire as the port!

I did not use the canned coconut milk, I try to always have So Delicious unsweet coconut milk in the fridge. While prob not as creamy, still excellent!

Orannhawk
Orannhawk
4 years 9 months ago

I have to try this ! I used to steep turmeric in hot water and drink it when I had cramps or a cold, but this version sounds so yummy !

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[…] saw this Creamy Tumeric Tea on Mark’s Daily Apple where he says “Turmeric tea will perk you up in the morning, calm […]

Linada
Linada
4 years 9 months ago

Love the taste of this…but the spices make it a bit too grainy for me. Any ideas on how to solve that?

SusieA
SusieA
4 years 9 months ago

You can purchase Ginger Juice, manufactured by Ginger People, I believe.

Steve Place
4 years 9 months ago

2 words: Add Rum.

Turns it into “Indian Egg Nog.”

Delish.

getfitkate
4 years 9 months ago

What a good idea.

Sophia Grace
4 years 9 months ago

I drooled reading this. YUM.

Libby
Libby
4 years 9 months ago

Just made this, but forgot the cayenne. STILL amazing. 🙂 This is going to be something I return to on the cold nights like tonight!

trackback

[…] tea, as much as I enjoy it, doesn’t quite hit the creamy spot.  So when I saw a recipe for Creamy Turmeric Tea on one of my favorite real food blogs, Mark’s Daily Apple, I ran into the kitchen to try it.  […]

missbrett
missbrett
4 years 9 months ago

I made this today. So good. I added a little cinnamon.

rb
rb
4 years 9 months ago

Made it with So Delicious unsweetened organic coconut milk. Tastes great! Thanks for the recipe

Tony A.
Tony A.
4 years 9 months ago

Is anyone else having trouble following the recipe? The intro says, “Turmeric is the dominant flavor…”, but 1\2 tsp. seems like not enough and the photo shows what looks like maybe 2 tsp. Also, what does “1/2-inch wide round slice of ginger root…” mean? Is that a 1/2 inch diameter slice or a 1/2 inch long piece?

I know, just experiment, but I want to try what is recommended first.

madamvonsassypants
4 years 9 months ago

1/2 a tsp of turmeric is plenty for just 8 ounces of liquid, I found. Mine looked even more yellow than the photos here. Also I didn’t have any ginger root on hand and just used about a 1/2 tsp of ground ginger.

cassuy
4 years 3 months ago

As others suggested, I subbed freshly ground black pepper for the cayenne

MizzMouse
MizzMouse
4 years 9 months ago

Just made this with unsweetened almond milk. It’s like drinking creamy, spicy soup broth! Yum! Next time I’ll try coconut milk and maybe black pepper instead of the cayenne.

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