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If you've never heard of turmeric milk, you're in for a real treat. The benefits of turmeric go on and on but rarely do we see a sweet product using this wondrous ingredient. Giving up caffeine over the past few weeks has been a real eye-opener in that there are very few alternatives on the market that use warm sweet milk as a base. As much as a herbal tea has the answer for many ailments and works throughout the day, but in the mornings and by 4pm, I want something creamy or sweet, to really nourish my soul. This milk does just that, with added benefits.

Turmeric comes from the root of the Curcuma longa plant, hence why it is also known as Curcumin. With its host of vitamins and minerals, from potassium and manganese to iron, it is high in anti-oxidants and has inflammatory compounds to help treat conditions such as bowel diseases, liver function and arthritis and has even been know to inhibit cancer cell growth.

For this milk we've used peppercorns, which are known to enhance the absorption and coconut oil because turmeric is fat soluble, meaning it needs fat to be readily absorbed by the body. The result is a sweet and healing elixir and a great alternative for coffee of a morning. 

Serves 1

- 1/2 teaspoon turmeric

- 1/4 teaspoon ginger or 1cm fresh 

- 1/4 teaspoon cinnamon

- 1/4 teaspoon cacao

- pinch black peppercorns

- 1/2 teaspoon coconut oil (raw virgin is best)

- 1 cup almond, rice or oat milk (unsweetened)

Optional - 1 teaspoon of raw honey or coconut sugar

1. Mix the dry powders with two tablespoons hot water to make a blend.

2. Add the cup of milk to the mix and stir. Then move to a pan and whisk to rid of any clumps. Add the coconut oil and stir.

3. Warm through and then strain the ginger if you used fresh as you pour back into your mug.

4. Add the honey or coconut sugar and serve.