I first tried this few years ago and didn’t really like it. It tasted too powdery. Now I love it – experimented with a couple of recipes and found my own way of making it. And even better, it’s a great hormone balance drink. Turmeric is very powerful in Ayurvedic medicine. It is used to balance digestion, promote healing of soft tissue injuries acting as anti-inflammatory, and used even as an anticancer spice. It is also known to combat endometriosis, cysts and amenorrhea as well as balancing hormones.

Yet turmeric, as I wrote before, isn’t good on its own. Its best used mixed with pepper and fat (coconut oil, ghee) in warm milk (in Ayurvedic medicine, unhomogenised, unpasteurised milk is the best carrier for spices and herbs and should be taken warm; not cold). Warm milk with turmeric is a good combination for the liver.

The recipe is easy – I found the best way to do it is to make it as a paste which will keep in the fridge for about 5 days (depending on the number of portions); otherwise it’s a long process. For sweetener I use my dad’s honey (the best honey in the world :-)) but you may wish to use maple or date syrup. If using honey, please wait for the milk to cool down a bit and do not cook honey, otherwise you will destroy all its good properties.

5 tbsps. of coconut oil
3 tbsps. of turmeric

1 ½ tsps. of pepper

150 ml of water (add a bit more if needed)

Cook all of the above for about 10 mins to make a paste. Transfer into a sterilized jar and once cool, refrigerate. It keeps for about 5 days.

Mix 1 teaspoon of your Turmeric paste with warm milk (2 mugs) – if you like it to be frothy, whisk in the paste whilst the milk is being heated and carry on whisking whilst its cooling down. Cool a bit before adding honey, cinnamon or both. Enjoy as an afternoon drink or a warming drink before bedtime.

I use organic cow’s milk, but have also used coconut and oat milk. It’s your choice!