There are plenty of versions of this Indian-cuisine inspired drink. Ours has a slight sweetness from a date and cinnamon, and a big spicy hit of ginger. You can play around with the sort of milk you use – almond, oat or coconut milk would definitely work, just be prepared for coconut to be much richer.
The best part – turmeric, ginger, and cinnamon are nutritional powerhouses packed with therapeutic properties, including antioxidant and anti-inflammatory compounds that are great for healthy immune function!
The only downside – a saucepan and a blender to wash…but we promise it’s worth it.
- make sure to include the small pinch of freshly ground black pepper. Pepper has been found to enhance the availability and absorption of the health-promoting constituent curcumin, found in turmeric.
- use a teaspoon to peel the fresh ginger and turmeric – it’s more effective than a peeler!
- if you cannot get hold of the fresh roots, sub out fresh ginger and turmeric for powdered versions. Approximate equivalents are 1 tbsp fresh ginger (finely chopped) = 1/4 tsp of ground ginger and 1 tbsp fresh turmeric (finely chopped) = 1 tsp of ground turmeric.
- 1tbsp - fresh ginger, peeled and finely chopped
- 1tbsp - fresh turmeric, peeled and finely chopped
- 1 - date
- 2cup - unsweetened oat, almond or coconut milk
- 1/4tbsp - ground cinnamon, plus extra for dusting
- Put the almond milk, ginger, turmeric, date, and cinnamon in a saucepan. Stir the mixture, gently heating until warm but not boiling.
- Transfer to a blender and whizz for up to a minute until well combined and frothy.
- Pour into two cups. Option to pour the drink through a sieve if the fresh ginger and turmeric roots have not fully blended.
- Dust with a little extra cinnamon, sit back and enjoy!