So, why do I make turmeric tea and what is it? It all started after learning about Ayurvedic medicine a year and a half ago. I had health setbacks from iron-deficiency anemia and stress, and I wanted to find ways to heal naturally.
Though I’m now anemia-free, Ayurveda is still a way of life for me. Ayurveda is a holistic healing system founded in India. It focuses on the balance and connectedness of mind, body, and spirit. The benefits of turmeric kindled my interest in Ayurveda. Turmeric is a bright yellow traditional Indian spice that is related to the ginger family. it has been used in Ayurvedic medicine for thousands of years.
I use turmeric in my cooking. After discovering that I could use it to whip up healthy drinks, I was elated! Now, I make vegan turmeric tea.
Turmeric tea, or “golden milk”, is an ancient immune-boosting and anti-inflammatory beverage. The tea is comprised of spices, such as ginger, cinnamon, cardamom, nutmeg, star anise, and black pepper. Turmeric also fights off depression and lowers the stress hormone, cortisol. In full transparency, I enjoy a cup of turmeric tea to help with my bouts of sadness and the times when I’m feeling uber anxious (can anyone relate to this grad school or adulting life?). I certainly always experience a positive shift in my mood after having a cup.
Curcumin is the active compound in turmeric and is a powerful antioxidant. When you consume black pepper with turmeric, you are increasing the absorption of curcumin that your body can use! Each of the spices used, the maple syrup, and the pure vanilla extract in this tea have anti-inflammatory and antioxidant properties.
This vegan turmeric tea is lightly sweetened, delicately spiced, and full of comfort. It’s simple to make, and it’s the perfect drink for a soothing pick-me-up. Enjoy!
Vanilla Turmeric Tea
- 1.5 cups unsweetened almond milk or coconut or soy milk
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger or 1 tbsp freshly grated ginger
- 1 pinch black pepper
- 1 tsp pure vanilla extract
- 2 tbsp maple syrup or agave nectar
- 1 tsp coconut oil optional
Set a small saucepan over the stove on low heat. Then add almond milk and remaining ingredients, and whisk until well combined.
Allow mixture to simmer for 10 minutes - Do not boil. Whisk occasionally.
Remove from heat. Transfer tea to a mug. Adjust sweetener if desired. Enjoy!
OPTIONAL To create a frothy tea, use a milk frother as instructed by the manufacturer.
Coconut oil also increases the absorption of curcumin in turmeric.
1 tbsp of freshly grated ginger is equivalent to 1/4 tsp of ground ginger. Use whichever is preferred or on hand.
Hmmm…it looks so nice!..I will give this a try though.. And congrats on the new blog..
Thank you, Ife! It’s really good!