Creamy Turmeric Tea…Hold the Tea

This is a “tea” without any tea in it. Turmeric is an amazing yellow spice; studies show that curcumin, the active substance in turmeric, may help fight infections and some cancers, reduce inflammation, and treat digestive problems.

I think one of the only dishes I made before we changed our diet that used turmeric was Indian Potatoes and Chickpeas. Now, I use it in lots of recipes. This tea is certainly a different type of preparation–a little sweet, a little earthy…tough to describe, really. It’s a very unique taste, and one that didn’t sound that good to me initially. I liked it, though. This is a morning beverage I could get into (I’m not a coffee drinker).

This recipe is from Mark’s Daily Apple.


Creamy Turmeric Tea...Hold the Tea
A healthy and delicious beverage
  • 8 oz almond or coconut milk (I used Silk brand unsweetened coconut milk)
  • ½ tsp turmeric
  • ½-inch wide round slice of ginger root, peeled and finely chopped (I subbed about ⅛ tsp ground ginger)
  • ½ – 1 tsp honey or other sweetener
  • Dash of cinnamon
  • Dash of cayenne pepper (I omitted)
  1. Heat your non-dairy milk of choice in a saucepan or in a Pyrex measuring cup in the microwave.
  2. Combine the remaining ingredients in a mug.
  3. Pour a tiny amount of the warmed milk into the mug and mix until the liquid is smooth with no lumps.
  4. Pour in the rest of the milk and stir, then sip (or guzzle) your tasty beverage!

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