3 cups filtered water
2 fingers turmeric, crushed or grated
1 1/2 fingers ginger, crushed or grated
pinch of salt
- Add coconut milk, water, and salt to a medium saucepan
- Using a meat tenderizer or grater, crush or grate the turmeric and ginger, add to saucepan
- Bring all ingredients to a slow boil on low heat
- After liquid comes to a boil, remove from heat
- Strain the ingredients through a sieve
- Serve hot, in your favorite mug
Makes 4-6 servings
Tip: If you are taking golden milk to ease menstrual cramps, do not substitute sweetened coconut milk or add any sweetener as it will work against the benefits of drinking this tea and actually cause cramps. This tea is delicious and drinkable without any added sweeteners.
Story: Turmeric, with its bright orange flesh became a food interest of mine earlier this year (before all the hype) mainly because its exterior resembles fresh ginger root and ginger root has been a staple in my family’s kitchen for as long as I can remember. So, when I decided to experiment with turmeric, I researched many of its medicinal benefits and I was eager to make what I consider to be a simple way to introduce this exotic root into most diets–Golden Milk (Turmeric Tea). The truth is, and later I discovered that, ground turmeric has been in my Jamaican family’s kitchen all my life as it is a main ingredient in curry powder, as it gives curry its bright mustard yellow color. Turmeric tea soothes discomfort associated with the common cold, flu, muscle aches, menstrual cramps, and it warms the soul anytime in between. I am sharing my recipe in hopes that you will reap all of this tea’s benefits. Be Well.