Nourishing Turmeric Tea

By the Gracious Vegan

I can still remember my first cup of turmeric tea — what a revelation! That gorgeous deep orange color, the subtle chai spices, the creaminess of the (nondairy) milk. I was determined to be able to make it at home any time I wanted to. Lo these many years later I’m sharing my recipe, tested over and over at this point. Finding some of the ingredients might be challenging if you don’t already have them, but once you’ve found them (locally or online), you’ll have them for many cups thereafter.

Makes 2 servings
Add the following ingredients to a small saucepan and slowly bring to a simmer over low-medium heat.

• 1 cup water

• 1 Tablespoon agave nectar (or other sweetener)

• 1”-1.5” piece of ginger, peeled and roughly grated (using a box grater is fine)

• 6 black peppercorns

• 2 cardamom pods, smashed with the side of a knife (or 1/4 teaspoon seeds)

• 1 cinnamon stick

• 1 teaspoon dried turmeric

• 1-2 black tea bags (depending on how strong you want the tea to be)

After the mixture simmers about a minute, add the milk and bring the mixture back up to steaming, not quite boiling.

• 2 cups nondairy milk *

Take the tea off the heat. Let it steep a few more minutes if you would like it to be stronger. Taste for sweetness and serve hot.

* If you have a milk steamer, you can make this a turmeric latte. Add steamed milk to the steeped and sweetened tea.

Timing: About 10 minutes