Turmeric Milk, an ancient Ayurvedic elixir made with turmeric (fresh or ground) and cow's milk or any plant based milk is not only comforting and soothing but also extremely nourishing. Here in this recipe fresh turmeric root is slowly boiled with milk and then finished with saffron infused in milk to enhance its anti inflammatory and immunity boosting advantages. The milk is slightly spicy, bold and has an earthly flavor, not to mention how the premium saffron strands enhance the color to be truly "golden"
Though a little crushed black peppercorn is cannot be skipped for its need for the absorption of curcumin of turmeric, feel free to add any spices like star anise, cinnamon or little ginger root for layers of flavors.
Ingredients (Serves 2)
- 8-10 strands of Zaran Saffron
- 2.5 cups of milk or any plant based milk
- 1/2 tsp ghee or coconut oil
- 1 tablespoon of fresh turmeric root, grated (or substitute with 1.5 tsp ground turmeric)
- 1/4 to 1/2 teaspoon of black pepper, crushed
- Sweetener of choice (Honey or Sugar)
Add saffron threads with a pinch of sugar to a mortar - pestle and grind to a fine powder. Pour 1 tablespoon of warm milk and let saffron infuse.
Put the rest of the ingredients (except the sweetener) into a small saucepan and bring to a light boil. Whisk to combine. Reduce the heat to low and let simmer for 10-12 minutes. Once the color is deeper, switch off the stove.
Strain into serving cups. Pour in the infused saffron milk and sweeten to taste with sugar, maple or honey. Stir to mix. Garnish with a small pinch of Saffron threads.
Enjoy while still warm.