Turmeric in your milk? Are you cray cray? Yes! Don’t tell the other nut milks, but this recipe is my favorite. Once upon a time, the only thing I knew about turmeric was that it had a brilliant yellow-orange color, which makes it a perfect addition to tofu scrambles. But with the right combination of supporting spices and sweetness, this turmeric twist is out of sight. Plus, it contains incredible anti-inflammatory properties. Turmeric milk can be served cold or warmed on the stovetop for an after-dinner treat.

Turmeric Milk

Ingredients

• 3 cups almond milk
• 4 ounces coconut milk (full or reduced fat)
• 1 1/2 teaspoons turmeric powder or 1-inch fresh turmeric root, peeled
• 1/2-inch piece ginger, peeled
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 tablespoons maple syrup

Directions

1. Blend all ingredients together in a blender till smooth. Store in an airtight container in the fridge for up to 4 days.

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