Turmeric is a golden spice that delivers some powerful benefits due to its high amounts of the antioxidant called curcumin. I also like cinnamon—another of the most beneficial spices on earth. Both curcumin and cinnamon are known for their anti-inflammatory, antioxidant, antimicrobial, immune-boosting, and cancer-fighting properties (excerpt from Chapter 11 “If I Had It To Do All Over Again”, I Used to Have Cancer).
Teresa’s Golden Turmeric Toddy
- 1 1/2 cups canned, full fat, unsweetened coconut milk
- 1 1/2 cups unsweetened plain almond milk or macadamia nut milk
- 1 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- 1 whole cinnamon stick (or 1/4 tsp ground cinnamon)
- 1/4 teaspoon ground cardamom (optional)
- 1 Tbsp coconut oil
- 1 pinch cayenne (optional)
- Sweetener of choice, to taste (See note)
- In a small saucepan, whisk together coconut milk, nut milk, ground turmeric, ground ginger, cinnamon stick or ground cinnamon, cardamom, coconut oil, cayenne if using, and sweetener* of choice.
- Warm over medium heat, whisking frequently, until hot to the touch but not boiling – about 4 minutes.
- Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger if you’d like it to be spicier. Remove cinnamon stick if using and serve.
- Best when fresh, but can be stored covered in the refrigerator for 2-3 days and reheated on the stovetop.
*Note: If you’re sugar free, try one of these healthy options: stevia, Monkfruit, or yacon syrup. Other healthy options include raw, unfiltered local honey or pure maple syrup.
Makes 2 Servings – Use organic ingredients whenever possible