Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
3 Dec

Creamy Turmeric Tea

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.


You want comments? We got comments:

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  1. I drooled reading this. YUM.

    Sophia Grace wrote on December 4th, 2011
  2. Just made this, but forgot the cayenne. STILL amazing. :) This is going to be something I return to on the cold nights like tonight!

    Libby wrote on December 4th, 2011
  3. I made this today. So good. I added a little cinnamon.

    missbrett wrote on December 4th, 2011
  4. Made it with So Delicious unsweetened organic coconut milk. Tastes great! Thanks for the recipe

    rb wrote on December 4th, 2011
  5. 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.

    Tony A. wrote on December 4th, 2011
    • 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.

      madamvonsassypants wrote on December 5th, 2011
      • As others suggested, I subbed freshly ground black pepper for the cayenne

        cassuy wrote on June 8th, 2012
  6. 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.

    MizzMouse wrote on December 4th, 2011
  7. Wow, this looks SO good. Can’t wait to get home and try it out!

    Joe Bloom wrote on December 5th, 2011
  8. any idea if this is safe during pregnancy? i know some herbal teas are unsafe so wondered about spiced teas….

    rancalew wrote on December 5th, 2011
    • I wanted to answer you. Yes, it’s believed to be safe during pregnancy. Especially in this small amount. I’m due in January and I had a cup of it last night. You might want to skip the cayenne and just use black pepper though. Cayenne can bring on hot flashes during pregnancy, very unpleasant.

      Darcy wrote on December 10th, 2011
      • Just wanted to mention that I am not a doctor and I am just a curry loving pregnant woman. I just did some research and there is a concern that tumeric could cause bleeding in the first trimester. Also pregnant women should not take tumeric medicinally.

        Darcy wrote on December 10th, 2011
  9. You just solved my problem of how to incorporate tumeric into my daily diet. Thank you!

    Brenda wrote on December 5th, 2011
  10. Awesome recipe! You’re right, the ingredients look very deceiving I’m not sure exactly what this bad boy is going to taste like. Maybe add a little cinnamon to get the added the blood sugar lowering properties? I don’t want to mess up the recipe though, I’ll try it!

    Dan Pope wrote on December 5th, 2011
  11. Drinking one right now. I like it!

    Saturnfan wrote on December 5th, 2011
  12. Now you can also buy chopped ginger in a jar, if you didn’t feel like messing with fresh. Much better than the ground powder. It’s in an identical jar to the pre-chopped garlic you find in the produce section, usually right next to it so it’s easy to miss. That would make this recipe way easier!

    Susie wrote on December 5th, 2011
  13. This drink is even more amazing if it’s made with fresh tumeric root..

    Tony wrote on December 5th, 2011
  14. Just bought some almond milk, turmeric, and ginger just for that purpose. Sounds like a nice sort of thing to try.

    LM wrote on December 5th, 2011
    • OMG – yum. Love it. I just used standard almond milk, finely grated ginger root, turmeric, and honey. Yum. Next time I’ll try making my own almond milk (the box I bought contained some preservatives and added vitamins and other such things) – but I think I’ve just added a recipe to my list of favorites.

      LM wrote on December 5th, 2011
  15. I used TJs light coconut milk for this and it was delicious. I’ve been trying to use more turmeric in my cooking, but don’t really like the flavor in stir-fries. But this tea is really good!

    Sara wrote on December 5th, 2011
  16. I used Tempt unsweetened hemp milk. I love tea at night to get through a tough snacking time. This was really good!

    Amber wrote on December 5th, 2011
  17. Wow, what a great recipe, cant wait to try this out. I’ve been hearing a lot about the health benefits of turmeric, especially it’s anti-cancer properties. I’ve been putting in my protein shakes but it doesnt taste too pleasant that way, so your tea recipe sounds great.

    Andy - Vibram Five Fingers wrote on December 6th, 2011
    • I started taking tumeric for the same reasons. In case you didn’t know, you can buy tumeric supplements in capsule form.

      getfitkate wrote on December 8th, 2011
  18. Perfect timing for this recipe, as I’m fighting a couple of infections. As others suggested, I subbed freshly ground black pepper for the cayenne; I also used more ginger than called for and added cinnamon and cardamom. The result was luscious and delish. Next time I’ll cut the coconut milk with some water, because I don’t need that many calories from just one drink.

    Thanks, Mark!

    inquisitiveone wrote on December 6th, 2011
  19. I’m sipping my first mug now. I love it! You’re right that it tastes much better than the list of ingredients would at first lead one to believe. I’ll probably treat myself to a mug at least once a week this winter. I’m the obsessive type, so I would probably make it more often than that, if it didn’t mean going through so many cans of coconut milk.

    Steve S wrote on December 6th, 2011
  20. wow, wow, wowyummy

    jonah wrote on December 6th, 2011
  21. Had this today with a tsp of coffee as it was morning. Omitted the honey as my added tbs of whipped cream was whipped with splenda.

    This is so good and a great way to start the day after a swim.

    loligoss wrote on December 7th, 2011
  22. I keep hearing about the benefits of including turmeric in your diet but it’s difficult to find recipes that include it. This could be the answer to that problem.

    John wrote on December 7th, 2011
  23. This was downright awesome! I added a teaspoonful of heavy cream to the almond milk and use my “homemade” pumpkin pie spice of ginger, cinnamon, nutmeg and allspice along with the turmeric. And it’s just as tasty and wonderful cold as it it warmed up! Seconds anyone?

    PrimalGrandma wrote on December 7th, 2011
  24. Sweet Lordie that was a great drink! Just made it this afternoon after sledding with my daughter. Awesome!

    Bob Connors wrote on December 7th, 2011
  25. Tried it tonight. The Tumeric is a little different but after a few sips it was delicious!

    Brandon wrote on December 7th, 2011
  26. Just made this, it’s divine. Forgot to add sweetener, but I don’t think it needs it anyway. Used full fat canned coconut milk and added 2 tbsp spring water. Added freshly ground cardamom, it’s simply a dream, thank you!!!

    Jenny wrote on December 8th, 2011
  27. zOMG! I’m absolutely making this right now. I’ll be adding some cinnamon honey, and some nutmeg to it. Oh, and cloves!

    pat wrote on December 10th, 2011
  28. Holy crap. This is going to be addictive…

    I added a dash of vanilla extract to mine and an extra dash of fat with a pat of butter. Ohhhh myyy!

    pat wrote on December 10th, 2011
  29. Oh, I noticed something really cool when I was making this!

    I added the spices to the coconut milk/water mixture as I was heating it (I used about a 50/50 ratio). The first one in was turmeric…then I sprinkled on some black pepper. It’s like turmeric and pepper have this magnetic attraction. As the pepper fell on the the turmeric, the turmeric sped towards it, like the opposite of what happens when you drop a dot of soap onto grease! It was really cool to see!

    pat wrote on December 10th, 2011
  30. Just made this recipe. Loved it. I live in Bali, Indonesia and have easy access to all these lovely ingredients. I am currently experimenting a lot lately with coconut oil and or water drinks. I have been making tumeric tea drinks for a few months now. The combination of the coconut milk with these spice ingredients tastes great. Definitely will be making on a regular basis.

    Rob wrote on December 10th, 2011
  31. finally got around to trying tumeric tea. damn, that is good. Straight coconut milk, tumeric, ginger, cayenne, black pepper…and i feel like there must have been alcohol, it’s so potent (there wasn’t, though. that would be too much). i’d better start buying coconut milk by the case ;^)

    John DM wrote on December 11th, 2011
  32. This is just wonderful! New favourite feel-good drink, perfect balance of sweet and spicy, especially with the cinnamon!

    Jordan wrote on December 13th, 2011
  33. Since the recipe posted I have made this 4 times, every time I modify the recipe and make it a little better IMO. I think I have settled on, 1 cup of water with a bag of black tea steeped in, about 1/4 of a can of coconut milk, 1/2 tsp tumeric, 1 tsp sugar, dash of cayenne, dash of salt. I also mix the tumeric in some butter which helps it dissolve better and just taste all that more amazing. I’m so glad to have found this drink, thanks Mark and Worker Bee for posting! It’s so nice to drink this after dinner, it’s kinda like dessert!

    Ande wrote on December 13th, 2011
  34. Mark, when you first posted this, my throat was a bit inflamed, but not quite scratchy. I ended up using ground ginger the first time because I didn’t have root at home and had to use a different type of pepper. However, it worked rather nicely. I’ve made it almost every morning and it’s been just the wake up call I need. Thank you!

    Alessandra wrote on December 18th, 2011
  35. Last night I came home with an empty stomach but not wanting to chew anything after having dental work done. I made a cup and think the tumeric and ginger helped with the inflammation. I had another this morning. I’m really liking it! I didn’t measure anything except the tumeric. I did dilute the coconut milk with water, used tumeric, fresh grated ginger, a little fresh pepper, cayenne and opened up a few pods of cardomon.

    Getting There wrote on December 22nd, 2011
  36. Oh I forgot to mention that I added about 1/4 tsp of cinnamon and liquid stevia instead of honey. It was delicious.

    Getting There wrote on December 22nd, 2011
  37. I just made this and it’s absolutely delicious! I used a combo of coconut and almond milk and substituted ground ginger for fresh. Creamy and sweet with just a hint of spiceness. My new favorite treat.

    Alexandra wrote on December 29th, 2011
  38. I have been drinking green tea with a good dash of turmeric and powdered or freshly grated ginger for years. It’s not particularly tasty, but if you want taste, add some lemon juice, lemon peel, and honey. I rarely get sick, and if you do, make it really strong and use as a gargle.

    debbie wrote on December 29th, 2011
  39. I substituted Hemp Milk (from Tempt brand) for the coconut/almond milk–a bit too grassy tasting, but maybe that’s because I couldn’t find any honey. Added cinnamon. Next time, I may try boiling the spices first or else using ground ginger (powder) to make it mix better.

    This recipe, if made with water instead of milk, and using jaggery (Indonesian palm sugar) is just like Indonesian Jamu –herbal tonic remedies for everything from menstrual cramps to cold/flu or high blood pressure.

    Toffler wrote on January 4th, 2012
  40. Just tried this out for my husband and myself — delicious! I used raw cows milk instead of almond or coconut milk (since I have neither!), and added 1 tbsp of honey, because I’m not a huge fan of turmeric’s earthy flavor. Added ginger powder since I had no fresh, and also grated a little nutmeg over it and added 1 tsp vanilla extract and 1 tsp extra virgin organic coconut oil. Will definitely be making this again! So yummy!

    Meg wrote on January 25th, 2012

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