Prep Time: 5 minutes | Cook Time: 7-10 minutes | Total Time: 12-15 minutes | *Servings: 1 serving
Turmeric has been traditionally used in South Asian countries as a spice, for healing therapies and as a fabric dye.
Turmeric contains a compound known as curcumin. Curcumin gives turmeric its bright yellow colour and is associated with lowering inflammation and easing osteoarthritis pain. However, more research is needed before turmeric becomes a go-to arthritis treatment.
Combining the turmeric with black pepper or coconut milk may help increase the body’s ability to absorb turmeric’s beneficial compounds.
Until we have more concrete research on the use of turmeric for reducing inflammation, enjoy a comforting hot or cold turmeric golden milk.
Nutritional information (per serving*): Calories: 200; Protein (1g); Total Fat (14g); Saturated Fat (12g); Unsaturated Fat (4g); Carbohydrates (12g); Fibre (0g); Sodium (118g).
Ingredients
- 1 cup light coconut milk, canned
- 1 tablespoon maple syrup
- 1 teaspoon tumeric
- ¼ teaspoon ginger, ground
- ¼ teaspoon cinnamon, ground
- ¼ teaspoon vanilla extract
- 1 dash black pepper
Equipment
- Small saucepan
- Milk frother or whisk
Instructions
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Step 1 Add all the ingredients to a small saucepan. |
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Step 2 Bring to a boil and allow to boil for about one minute. |
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Step 3 Reduce heat to low and simmer for 7-10 minutes, stirring sparingly with a whisk or frother. |
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Step 4 Enjoy immediately as a hot beverage. To enjoy chilled, let cool and blend with ice. |
Extra Tips:
- Replace coconut milk with hemp milk or soy milk for reduced saturated fat and increased protein.
- Replace ground ginger with fresh ginger for extra aroma and flavour.
