We were blasted with a wintry mix yesterday that left the plants shimmering this morning in a coat of beautiful icicles.
But my rosemary bush is hardy as ever beneath it’s shield of ice.
This left me feeling nostalgic for warm milk and bread, the kind of simple food that nourishes the soul.
Lately I’ve been steeping tea out of water, fresh turmeric, fresh ginger, and a touch of honey. Ginger tea has always been great when I was under the weather but my good friend, Rupali, recently introduced me to the health benefits of turmeric tea.
The turmeric pictured above has been frozen so it will look a little different than the fresh turmeric you will find at the store. In India, turmeric has been used for thousands of years for its antimicrobial, anti-inflammatory, antioxidant, and antiviral properties. I had primarily been using it in cooking for its brilliant orange yellow hue, such as in curries or Vietnamese cooking, but had not considered steeping it as a tea. It has a very mild taste, gently earthy and spicy in a mustardy kind of way.
I recently came across this wonderful recipe for Spiced Tumeric Tea from the science of yum that steeps turmeric powder in milk instead of water with the addition of aromatic spices such as cinnamon, nutmeg, allspice, cardamon, cayenne, and citrus zest. It sounded spicy, sweet and yummy and this morning was the ideal morning to give it a try.
The only thing I did differently was to use fresh turmeric and fresh ginger since it is readily available in my area. It may be hard to find depending on where you live. Fresh turmeric is in the ginger family and very similar in terms of its general appearance and papery skin. But it is much smaller, less knobby, and more cylindrical in shape. You can typically find it in Asian grocery stores in the produce section right next to the ginger. They can be frozen whole until you are ready to use them. If you can’t find fresh turmeric or ginger, the science of yum’s version uses their powdered form, which will be just as potent and delicious.
Spicy Turmeric Ginger Tea
Makes 1 lovely cup of tea
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- 8 oz. low fat milk or milk substitute (such as almond milk)
- 1 whole fresh turmeric, cut into slices (or grated for an even deeper color)
- 1/2 in. slice fresh ginger
- 1/8 tsp. cinnamon
- 1/8 tsp. cayenne (don’t worry, it’s a background spicy, not a knock you on your rump spicy)
- pinch of allspice
- pinch of nutmeg
- 1 tsp. organic coconut oil (enhances the flavor of the turmeric)
- a couple pieces of fresh orange peel
- drizzle of honey to taste
- Add all ingredients except for the honey into a small pot, stir, and allow to steep over medium low heat until the tea is to your liking. (I steeped mine for about 20 minutes)
- Pour the tea into your cup through a fine mesh strainer
- Stir in honey to taste and sprinkle with cinnamon or freshly grated nutmeg