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Sense & Edibility's Turmeric-Almond Milk Tea

Turmeric Almond Milk Tea

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

  • 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

Instructions

  • In a saucepan, bring the water, the spices, and salt to a boil.
  • Add the grated turmeric and ginger to the pot and stir to combine. Bring to a boil once again.
  • 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.
  • While the tea is steeping, warm the milk over medium heat just until it begins to steam. 
  • Once the tea has finished steeping, strain it through a fine mesh sieve. Discard the spices. 
  • Pour your preferred amount of honey into your mug, followed by 1 cup the steamed milk; finally, add  1 cup of the turmeric tea.
  • Stir well to combine and enjoy while hot. 

Notes

  • This recipe makes four large mugs of tea. The recipe may be divided for smaller portions or amounts.
  • The use of ground spices may result in residue at the bottom of your mug.