Turmeric Tea

By Tejal Rao

Turmeric Tea
Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.
Total Time
5 minutes
Rating
4(670)
Comments
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Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. This hybridized version lies somewhere closer to a masala chai with a dose of black tea and a spoon of fresh grated ginger. The recipe makes two dainty portions, or one robust one, but it's in the spirit of things to play with the ratios to suit your own taste, to use your sweetener of choice and even to replace the milk entirely with almond or cashew milk. Cooking with powdered turmeric is less messy than with fresh, and won't require gloves to keep your fingers from staining. 

Featured in: A Grandmother’s Secret Turmeric Prescription

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Ingredients

Yield:Serves 1
  • ¼cup water
  • ½teaspoon dried turmeric (or a ½-inch piece fresh turmeric, peeled and grated)
  • 1½-inch piece ginger, peeled and grated
  • 1cardamom pod
  • 1cinnamon stick
  • 3black peppercorns
  • ½tablespoon honey
  • 1cup milk (or nut milk)
  • 1black tea bag
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

213 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 9 grams protein; 112 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.

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Ratings

4 out of 5
670 user ratings
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Comments

Linda

Questions: It seems like one would go through a lot of cinnamon sticks with this recipe. I wonder if they could be rinsed and reused once or twice, or how much powdered cinnamon to substitute.

katmcdraw

To eliminate any mess, freeze the Tumeric root! It grates more easily that way, too. And lasts much longer

Monica

You can definitely reuse cinnamon sticks. Rinse in hot water and let it dry. Reuse about 5 x

RudisHuman

@Linda Agree, cinnamon sticks are too special for just one use. What I usually do is, as you suggest, rinse and reuse, being sure to use it again in a similar recipe in case of any absorbed flavors. Just rinse and let it dry in the air vs re-bottling it. Then next time use this one first. You don't want to contaminate the other sticks, possibly getting them moldy if not dried enough. Works for me!

Darko

I don't want to be cynical but is this a watered down masala haldi doodh?

AR

I make this every time I'm sick, with rooibos, sliced ginger, and soy milk. I use 1/8 tsp ground cardamom and 1/4 tsp ground cinnamon instead of whole spices to make it quick. Delicious and warming!

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