Turmeric mylk

by Kellebelle

This is my absolute favourite turmeric mylk recipe (and I’ve tested a few over the years!). It’s from The Yoga Kitchen by the wonderful Kim Parsons. 

Turmeric is such a powerful spice known for its healing properties. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. 

I occasionally get a flare-up of ulcerative colitis (an inflammatory condition) so I’m really interested in herbal remedies and foods to conteract this inflammation. Luckily I have a very mild form of UC but it’s essential that I look after my diet and spot the early signs of a flare up. I take turmeric supplements from Pukka and try to eat foods that reduce inflammation. 

Turmeric mylk is one of my favourite drinks – it’s so comforting and warming. 

Turmeric is fat soluble, so it’s best to consume together with some fat – Kim’s recipe adds coconut oil for this reason. Black pepper increases The bioavailability of turmeric by over 1000% so that is added too.


  • 1 clove
  • 3 black peppercorns 
  • 1 cardamom pod
  • 2 and a half cups of coconut milk (or almond milk)
  • 1 cinnamon stick
  • 3/4 inch piece of fresh ginger peeled and cut into thin slices (or 1 tsp ground ginger)
  • 3/4 inch piece of fresh turmeric peeled and cut into thin slices (or 1 tsp ground turmeric)
  • 2 dried dates, stoned
  • 1 tsp melted coconut oil 


  1. Place the peppercorns, clove and cardamom pod into a mortar and pestle and slightly crush (I used the back of a spoon in a bowl!) then place all the ingredients into a medium saucepan and bring to a low simmer, stirring occasionally.
  2. Remove from the heat before the liquid starts to boil.
  3. Cover the saucepan with a lid and allow to infuse for a few hours if possible.
  4. When ready to drink, reheat gently and then strain the liquid through a sieve. 

If there is any left you can store in the fridge for a few days.

I like mine served with a dusting of cinnamon in my dinosaur mug 😊