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Turmeric Milk – My Favorite Winter Warmer

There’s nothing like hot milk to warm you up when the weather outside puts a chill in your bones. Instead of adding chocolate syrup, why not add flavor that actually brings health benefits to the table? Turmeric milk is popular in yoga circles, and once I made this nourishing and satiating recipe, it became my new warm milk go-to. Try it, and you may never drink hot chocolate again!

You can use cow’s milk, which is a good source of protein and calcium, or a vegan-friendly milk like almond, oat, coconut or soy milk. Turmeric not only adds a cheerful golden yellow color to the milk, it contains a powerful heart-healthy compound called curcumin. Curcumin is an antioxidant, which means it helps your body fight free radical stress and inflammation.

I add several grinds of black pepper to my turmeric milk because the piperine in pepper helps our bodies absorb the beneficial curcuminoids in turmeric, and gives the turmeric milk a unique, peppery bite. A little raw honey lends just the right balance of sweetness to the Vervana pure and raw honey with an olive branch jarsoothing warm milk. If using cow’s milk, choose organic milk when possible to avoid artificial hormones, GMOs, and pesticide residues. Do the same with soy or oat milk.

You’ll need:

1 to 2 cups whole milk (or soy, almond, coconut or oat milk)

½ to 1 tsp ground turmeric

3 to 8  grinds black pepper

1 tsp raw honey

In a saucepan, heat the milk to almost a simmer. Stir in turmeric and a few grinds of black pepper until well blended. Pour into a mug, sweeten with honey, and enjoy!

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