Turmeric is well-known for it's anti-inflammatory, anti-oxidant and immune-boosting properties. In Ayurveda, it is known as the "Golden Goddess" of herbs as it promotes digestion, purifies the blood, detoxifies the liver, and nourishes the heart.
2 cups of unsweetened almond milk (or substitute coconut or cashew milk)
1 teaspoon of ghee (or substitue with coconut oil)
1 teaspoon dried turmeric (or one-half inch fresh turmeric thinly sliced or diced)
1 teaspoon dried ginger (or one-half inch fresh ginger thinly sliced or diced)
1/2 teaspoon of cinnamon
3 whole cardamom pods
Raw honey to taste
Place almond milk in a saucepan over medium heat.
Add ghee, turmeric, ginger, cinnamon and cardamom pods.
Stir well if you are using dried spices.
Allow to heat for another minute or two being careful not to let the milk overheat. Continue to stir.
Turn off heat, cover, and allow the mixture to sit for about ten minutes to infuse the milk more fully. Strain the milk through a strainer if you used any fresh ingredients.
Sprinkle with cinnamon, and serve warm.
If you are making this at bedtime, skip the ginger.
I have chosen to make this recipe dairy-free, but if you choose to make it with cow's milk, I would recommend using organic milk.
I recommend always using raw, unpasteurized honey