Fall is Here: Creamy Turmeric Tea


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.