When I first read this, I was a bit skeptical, but then tried it and WOW. I love turmeric, but in tea?! YES. It is absolutely fabulous. And, what a great, sweet treat before bed, and not a lot of calories.
I changed up the recipe a bit because I didn’t have ginger – not even powdered! So, did turmeric and cardamom, no cayenne, honey, and vanilla coconut milk. Even Fuzz liked it!
Thank you Mark’s Daily Apple for this great treat.
Little background on turmeric:
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.