I’ve always been used to filter coffee. It’s super milky and frothy and spicy and sweet. It comes in this tumbler at udipi restaurants. When I came to the U.S. I was still looking for that same sensation, but I’m lactose intolerant and I found that coffee was really hard on my stomach. So I started adding ghee to my coffee. I also grew up drinking kadha which is basically a mix of honey or jaggery, turmeric, ginger and hot water. The idea of that mix being medicine was pretty intrinsic, so it felt only natural to put turmeric in my coffee as well. —Sana Javeri Kadri
1 cup of coffee
chunk of jaggery or 1 teaspoon of coconut sugar
diluted cold-brew concentrate (or any brewed coffee)
Pinch of ground cardamom (optional)
water/nondairy milk/half & half
In This Recipe
Heat the diluted cold brew (caffeine affects me pretty intensely, so my cold brew is very diluted, but each to their own!) in a little saucepan until the coffee is simmering but not boiling.
Add ghee, turmeric, sweetener of choice, and a pinch of cardamom if you're feeling like it! Cook over a low flame until the ghee and sweetener is dissolved (not more than 2 minutes).
Now combine your hot coffee mixture and milk of choice in a blender and give it a quick high-powered blend, just to make sure the ghee emulsifies. If you over-blend, you risk the fat separating, which will give you a weird goopy drink that you will deeply dislike. Enjoy!