Sense & Edibility's Turmeric-Almond Milk Tea

Turmeric Almond Milk Tea

Using whole spices for this tea is recommended, but it's not a hard and fast rule. Be sure to avoid stains from the turmeric by using glass or disposable plastic dishes, and wearing gloves. 

Course Libations
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 12 oz servings
Author Marta Rivera


  • 4 cups cold filtered water
  • 3 cinnamon sticks or 1 tsp ground cinnamon
  • 1 star anise pod optional
  • 3 black cardamom pods or 1/2 tsp ground cardamom
  • 1 small piece of whole nutmeg or 1/2 tsp ground nutmeg
  • pinch of kosher salt
  • 2 " piece of fresh turmeric grated or thinly sliced
  • 1 " piece of fresh ginger grated
  • 4 cups almond milk cow, coconut, cashew, or soy milk may be substituted
  • honey or your preferred sweetener, to taste


  1. In a saucepan, bring the water, the spices, and salt to a boil.
  2. Add the grated turmeric and ginger to the pot and stir to combine. Bring to a boil once again.
  3. Reduce the heat to a simmer and simmer for five minutes. Turn the heat off, cover the pot and allow the spices to steep for ten minutes.
  4. While the tea is steeping, warm the milk over medium heat just until it begins to steam. 
  5. Once the tea has finished steeping, strain it through a fine mesh sieve. Discard the spices. 
  6. Pour your preferred amount of honey into your mug, followed by 1 cup the steamed milk; finally, add  1 cup of the turmeric tea.
  7. Stir well to combine and enjoy while hot. 

Recipe Notes