I hated haldi doodh growing up and frequently used it to water the plants while my Nani wasn’t looking. As an adult, it’s been such a fun journey to take the healing drink of my ancestors and evolve it into something delicious and that I actually crave. No chalky, bitter brew here—this is luxurious, just sweet enough, and like pure sunshine. It’s also Nani-approved. —Diaspora Co.
Test Kitchen Notes
The quality of the spices make all the difference here, so seek out the good stuff. We love Diaspora Co.'s single-origin, ethically sourced, incredibly delicious products:
plus ½ teaspoon Diaspora Co. Lakadong Turmeric
6 to 8
Diaspora Co. Baraka Green Cardamom, lightly crushed
1 1/2 teaspoons
Diaspora Co. ground Makhir Ginger
Diaspora Co. ground Peni Miris Cinnamon
freshly ground Diaspora Co. Aranya Black Pepper
Sweetener of your choice (such as jaggery, date syrup, or honey), to taste
Ice, for shaking and serving
In This Recipe
Place the milk, turmeric, cardamom, ginger, cinnamon, and black pepper in a medium saucepan over medium heat and bring to a simmer, whisking to dissolve the spices. Stir in sweetener to taste. Increase the heat to medium-high and bring to a gentle boil, then turn off the heat and cool until just barely warm to the touch, 15 to 20 minutes.
Strain cooled haldi doodh concentrate into a 2-quart jar. If not using right away, seal the jar and refrigerate for up to 5 days.
To serve, add a handful of ice to the jar, reseal, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Fill 4 glasses with more ice. Pouring through a strainer, divide the shaken haldi doodh between the glasses. For one serving, stir the haldi doodh concentrate well and then pour ¾ cup into a cocktail shaker with ice. Shake vigorously until the outside of the shaker feels icy, about 30 seconds. Pouring through a strainer into an ice-filled glass.