It feels good to finally get back to the blog! I took a long hiatus while traveling these past couple of weeks and I’m so ready to be back. Today, I’ll be sharing a a raw turmeric milk recipe :D.
I originally shared this recipe on Brown Girl Magazine but I also want to share a version of the same recipe here under a different name.
This raw turmeric milk tastes just like thandai (a traditional indian beverage) but it’s way more healthy! I was inspired to create this recipe after trying the turmeric milk at Project Juice. I was obsessed with it immediately but I knew I could recreate it at a much lower cost (FYI I talk about my thoughts on the turmeric milk trend here).
1 cup of almonds, soaked overnight
4 cups of water
5 medjool dates
2-3 cardamom pods, ground
1 tsp of turmeric powder
½ tsp of cinnamon
Dash of black pepper
Pinch of saffron
1. Place your almonds in a large bowl and fill it with water. Soak them overnight to allow them to sprout. I’ve read that this helps neutralize phytic acid and helps release an enzyme that helps with digestion.
2. The next morning add your almonds and about a cup of water to your blender and start pulsing. I like to add the water a little at a time to gauge the creaminess of the milk.
3. Blend the rest of the ingredients while slowly adding more water.
4. Strain the mixture using a cheese cloth or nut milk bag over a large pot or bowl.
5. Pour the milk back into the blender to help serve.
6. Add some ice & garnish with crushed cardamom and a pinch of saffron!
You can use the leftover almond meal to make a lighter version of the thandai by adding it back to the blender with more water. Or you can use it to top off your oatmeal, add it to a dessert, or like me, eat it plain.
The turmeric milk should stay good for up to a week refrigerated! It’s so good you have to try it out!