Soothing Turmeric Milk

When my world feels a bit shaky, when I need to reconnect to the ground beneath me, when I'm feeling a bit raw or tired, or even when I'm simply looking for just a little comfort and nurturing, turmeric milk always comes to the rescue!

Turmeric has been used in Ayurveda for thousands of years based on it's anti-inflammatory and antioxidant properties. In this tradition, it is used for swelling, pain, headaches, wounds, and so much more, and is often referred to as a 'natural aspirin'.

Weather it's my body or my heart that's in need of a little love, this warm, creamy milk always hits the spot! So grab a book, your furkids or favourite blanket, and curl up with this delicious, soothing drink!  

Soothing Turmeric Milk

  • 1 cup Filtered water
  • 1 cup homemade or store bought almond milk, or any other milk of your choice (try real coconut milk for an unctuous, creamier texture)
  • 3 to 4 inches of fresh turmeric root, sliced thinly
  • 1/2 to 1 inch of fresh ginger root, sliced thinly
  • 4 to 6 cardamom pods, whole
  • A small pinch of freshly ground pepper (helps boost turmeric properties!)
  • A touch of honey, maple syrup or sweetener of your choice (optional)

Quick stovetop method: In a small pot over medium-low heat, simmer (without boiling) all ingredients except the almond milk for 20 to 30 minutes. Add the almond milk and simmer 15 more minutes. Strain into your favourite mug or bowl. Sweeten to taste and enjoy! I prefer my turmeric milk sweetener free. Try it and let me know what you think.

Slow cooker alternative: This is my favourite method because the longer process allows all the nutrients to be extracted from the roots! Place all the ingredients except the almond milk in a slow cooker on low for 6 to 8 hours (or even better, overnight!). Add the almond milk in the last hour.

I often triple the recipe, let it cool, and store it in the fridge for a few days in mason jars. All you have to do is gently heat it in a small pot, without allowing it to boil.