Why you'll love this recipe
Looking for a coffee alternative? Then add this deliciously spiced turmeric milk into your recipe rotation. Turmeric has been used in ancient Indian medicine for centuries, and is well known for its anti-inflammatory and antioxidant properties. Topped with the anti-inflammatory properties of ginger and black pepper, this drink is perfect for those who struggle with achy joints.
Ingredients
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1 can (13.5 oz.) coconut milk
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3 cups water
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2 tsp. turmeric
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3 whole cloves
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2 cinnamon sticks
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½ tsp. ginger
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Pinch of ground black pepper
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2 Tbsp. honey or maple syrup (plus more to taste)
Directions
1. Add coconut milk, water, turmeric, cloves, cinnamon sticks, ginger, and black pepper into the pressure cooker.
2. Set to manual/high pressure for 15 minutes. Wait 10 minutes for a natural pressure release, then switch the valve to venting to release the pressure.
3. Strain out the cinnamon sticks and cloves. Add the honey and mix well with a whisk. Add more honey to taste.
4. Store in a glass jar in the refrigerator for up to 7 days. When you’re ready to reheat, shake up the jar and warm it up in a small saucepan.
Makes approximately 8 servings.
