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.
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
- 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.
- Remove from the heat before the liquid starts to boil.
- Cover the saucepan with a lid and allow to infuse for a few hours if possible.
- 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.