The air is crisp and the leaves are falling (okay, it’s 66*F and rainy in Charleston, but still) so I just couldn’t wait until Friday to post this recipe for Creamy Turmeric Tea.  I know that it sounds kind of gross, but it is anything but.  This “tea” is warm, spicy, creamy, sweet and comforting.  I first learned of this recipe from my naturopath, Dr. Sherri Jacobs – If you are cleansing or just trying to stay away from sugar/dairy/caffeine, it is the answer to your cravings.  You have to try it!

Turmeric comes from the root of the curcuma longa plant and it has long been used as a powerful anti-inflammatory in both Chinese and Ayurvedic medicine.  In fact, even Western medicine is jumping on board in researching and acknowledging its benefits.

|Creamy Turmeric Tea| (serves 1)

• 8 ounces (1 cup) almond or coconut milk
• 1/2 teaspoon turmeric
• 1/2-inch wide round slice of ginger root, grated
• Dash of cayenne pepper
• Dash of cinnamon
• 1 teaspoon honey (or stevia to taste)
• Optional addition: a small pat of unsalted, organic, grassfed butter butter (turmeric is a fat-soluble spice, meaning it it more effective when consumed with a little healthy fat)

Gently warm the almond or coconut milk on the stove.

In a mug, combine the remaining ingredients.

Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well.

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