Warning: this stuff is addictive! [see new notes if you've read this before].
You all know that I'm a real believer and practitioner of using food for optimal health. I read, I pay attention, and if convinced, I add whatever it is to my diet.
Some years ago I first learned of the incredible healing/health properties of the spice, turmeric. I started adding it to my daily smoothie and still do that, when I have a smoothie. That was also about the time I became enchanted with curry, another addictive obsession, which uses turmeric and ginger, among others. Other spices, such as cinnamon and ginger, also have great healing/health properties. I'm not going to list the benefits here -- Google will be your friend if you look them up.
I ran across this recipe a few days ago, similar to one I'd tried before and lost. This one is even better, although I tweaked it a bit to add more goodness to it. I'm having one as I write this, though sipping cautiously with a spoon because I took a swallow of the first cup I made and felt the burn all the way down my esophagus. Not fun. Be warned, delicious as it is, it does not cool down to drinkable temp quickly. Hence the cautious spoonful approach.
I've been using either 100% canned coconut milk (all I had on hand) or a combination of the coconut milk and whole cow's milk. I'm going to get some boxed coconut milk (cheaper) and give that a try, too.
Notes: I've now tried this with a variety of kinds of coconut milk: full fat canned coconut milk alone, or mixed with half either cow's milk or dairy coconut milk; Lite canned coconut milk mixed with half dairy coconut milk; 100% dairy coconut milk. Only the full fat canned version, either alone or mixed with a lighter milk 50%, is the only one that gives the creamy, unctuous consistency and flavor that I find so addictive. And after running some cost numbers, turns out the canned version is no more pricey than the other versions. But it does have a LOT more calories.
Also, I'd caution you to be careful with the black pepper. I've never measured the amount I use, but it's usually a few turns of the pepper mill. Once I added too much and it really took away from the overall taste. My understanding is that black pepper 'needs to be present' when turmeric is consumed in order for the health benefits to occur. I've seen nothing that says how much, so I'd rather err on the low side than the high side, for best flavor.
That's it for the update. Now, enjoy!
Spiced Turmeric Toddy (1 serving)
1 cup milk of choice (unsweetened)
1/2 tsp. coconut oil or butter
1/8 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper (this is necessary for fullest benefit of turmeric's powers)
1/2 tsp. ground ginger
1 tsp local honey
few drops of vanilla extract.
Heat all but vanilla slowly until steamy, whisking to blend well. Add vanilla at the end. The turmeric will thicken the milk and it'll be unctuous and creamy and yummy. Pour into a cup and enjoy.
I have to limit myself to one cup per day, partly because the coconut milk is pricey and partly because despite being healthy, it does pack a few calories. Boxed coconut milk is not as fatty, and has fewer calories, but probably not quite as unctuous and creamy. I'll soon find out.