Turmeric in your milk? Are you cray cray? Yes! Don’t tell the other nut milks, but this recipe is my favorite. Once upon a time, the only thing I knew about turmeric was that it had a brilliant yellow-orange color, which makes it a perfect addition to tofu scrambles. But with the right combination of supporting spices and sweetness, this turmeric twist is out of sight. Plus, it contains incredible anti-inflammatory properties. Turmeric milk can be served cold or warmed on the stovetop for an after-dinner treat.
Yields 3 1/2 Cups
3 cups almond milk
4 ounces canned coconut milk (full or reduced fat)
1 1⁄2 teaspoons turmeric powder or 1-inch fresh turmeric root, peeled
1⁄2-inch piece ginger, peeled
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cardamom
2 tablespoons maple syrup
- Blend all ingredients together in a blender till smooth. Store in an airtight container in the fridge for up to 4 days.
This recipe comes to us from Kris Carr at crazysexyjuice.com. Photos by Kate Lewis.
