Turmeric Milk

A recipe for a creamy, golden, full bodied milk that satisfies, plus two variation of this recipe. One being for vegan eggnog (made without the traditional eggs and dairy milk or cream), and the other for a golden iced tea. Not only are these drinks delicious, but they may help to reduce joint pain due to a compound in turmeric called curcumin, which some believe to be a powerful anti-inflammatory.

Ingredients:

• 1/4 teaspoon cumin seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon fennel seeds
• Dash turmeric powder
• Dash of cayenne pepper (optional)
• 1 (13.6oz) can Thai Kitchen Organic Coconut Milk or other brand, unsweetened
• 1/2 cup water
• Pinch of stevia powder, or to taste

Directions:

1. Use a mortar and pestle to crush the seeds.
2. Place the crushed seeds, turmeric, and cayenne pepper, if using, in a dry, medium size pot. Heat on low, stirring occasionally with a long wooden spoon for 2 or 3 minutes or until lightly toasted and aromatic.
3. Stir in the coconut milk and water. On high heat, bring to an almost boil, then reduce to medium-low and simmer, stirring frequently, for 10 minutes. Remove from heat. Mix in the stevia powder, strain into a coffee mug, and serve.

Variations:

1. For a dairy-free and eggless eggnog, replace the seeds with a few whole cloves, and replace the cayenne pepper with 1/4 teaspoon freshly grated nutmeg and a dash of cinnamon. Omit the water. After simmering, let cool to room temperature. Mix in the stevia and 1/4 teaspoon of vanilla extract. Strain into a coffee mug to serve warm, or refrigerate for 45 minutes to serve cold. If desired, just before serving add a splash of vegan rum and a few ice cubes, then give it a stir.
2. For a golden iced tea, replace the coconut milk with 2 cups of water. After simmering, let cool to room temperature, then refrigerate for 20 minutes or until cold. Add a desired amount of ice to a tall (16oz) glass, then pour in the tea and serve.

Yield:
Makes 1 to 2 servings

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