This is a loose riff on the turmeric tea from 101 Cookbooks. Turmeric is an anti-inflammatory, and when combined with the cold-soothing powers of ginger and honey, it makes a powerful restorative. I use almond milk as the base for my turmeric tea, both because it helps release fat-soluble compounds in the spices and because I like the nutty creaminess it gives against the bitter tumeric and sharp ginger. This is the perfect soother if you have a cold, a sore muscle, or even menstrual cramps. —ieatthepeach
honey (preferably raw honey)
2 1/2 teaspoons
Almond milk as needed
In This Recipe
Whisk together honey, turmeric, and ginger to form a smooth, slightly gritty yellow paste. Transfer to a glass jar or other glass container with a tight-fitting lid (turmeric will stain plastic). The concentrate will keep pretty much indefinitely in the pantry, but will start to lose its potency after a few months.
Heat a mugful (1 to 1 1/2 cups) almond milk until it steams. Stir in 1 heaping tsp of the turmeric concentrate, making sure it's dissolved. Stir once or twice as you drink, to keep the solids from settling to the bottom.