Vegan Turmeric Milk: A Gluten-Free, Dairy-Free, Immune Boosting Drink

Turmeric milk is the superhero of the hot drink world. And unlike Hot Chocolate and Coffee, it contains no caffeine and far less sugar, but is just as, if not more rich and satisfying. It aids in reaching a restful slumber with the properties of warm milk (or milk substitute) fights against infection and disease with a powerful spice tonic, soothes the throat should one be in the throes of a flu or cold, and is darn delicious. The drink consists of milk warmed gently on the stove, laced with an immunity boosting combo of sunny turmeric, black peppercorns, earthy and sweet cardamom, spicy ginger and, if one desires, a dollop of local honey to seal the deal. One of the best parts is that Turmeric milk is just as good with cow's milk as with almond, soy or whatever your alternative milk choice may be.

I first read about turmeric milk, which is a traditional home remedy in India, from Umme Kulsum, of Journey Kitchen (a really beautiful blog worth checking out). She recalls her mother forcing her and all her siblings to drink it down as soon as one of them exhibited signs of a cold or cough. Adding sweetener, like honey, made it a lot more palatable, and the immunity boosting benefits of turmeric milk are plentiful. 

At home, I like to eyeball my very inauthentic Turmeric Milk (I favor almond milk as a base), adding more Turmeric, Cinnamon, Peppercorns and Cardamom (ok mostly more Cardamom) as I go whenever I feel a chill coming on. After bringing my mixture to a very gentle simmer for about five minutes, I stir in a tablespoon or two of honey and pile it into my nearest robust mug. It feels good knowing I'm learning about spices (how about all of the above in a custard, ice cream or cookie?), helping to steel myself against lingering colds, coughs and allergens, and enjoying a delicious beverage because well, that last one needs no explanation. Try it for yourself and see if you don't love it as much as I do!

Turmeric Milk

Adapted from Journey Kitchen: 

2 cups Almond Milk (or your favorite milk or dairy substitute besides coconut milk)

1/2 - 1 teaspoon turmeric powder

1 Cinnamon Stick (optional)

1 - 2 teaspoons Cardamom powder, or whole cardamom pods, cracked

1 inch chunk of ginger, or ginger powder if you don't have any fresh

A very scant sprinkle of finely ground black pepper or whole peppercorns (pink peppercorns are pretty too). 

Local Honey or regular honey

Combine all spices in almond milk and bring to a very gentle simmer. Let simmer for five or more minutes, covered. Take off heat and stir in honey or sweetener of choice. Strain if using whole spices. Enjoy!

For more vegan recipes fit for the morning, The Chopping Block's upcoming Vegan Brunch cooking class is loaded with helpful egg and dairy substitutions. And for more gluten-free recipes, download our Gluten Free Gourmet guide that's full of advice for living gluten free.