It seems like everyone I know has had the sniffles this past month. Some how I have miraculously escaped the seasonal bug this year…knock on wood. I have been drinking lots of veggie juice and many cups of this wonderful “Golden Turmeric Milk Tea.”
Turmeric, in recent years has attracted a lot of attention for its healing properties and various health benefits. It is a well known home remedy for headaches, colds, chest pain, sore throat, toothaches and many other ailments. It has anti-inflammatory properties and antioxidants galore. Recent studies have even claimed it aids in preventing and treating diseases like cancer and Alzheimer’s. It’s undeniably a magical spice. You can drink it daily or whenever you need an added immunity boost. It sounds odd but tastes amazing — similar to a vanilla chai.
2 cups of milk
1 teaspoon turmeric powder
1 inch of fresh ginger root chopped
2 tablespoons honey (or to taste)
¼ teaspoon grated cardamom
¼ teaspoon grated nutmeg
1 aniseed star (optional)
3 threads of saffron (optional)
Heat all ingredients in a saucepan over medium-low heat. Stir to prevent the milk from scalding. Heat until little bubbles start to form around the edge of the pan. Do not boil. Strain and serve warm. *I like to grate a bit more nutmeg on top or float star anise.
I made this twice and it was delicious. The next four times I tried to make it the milk curdled — or I'm assuming the milk curdled (it turned all lumpy and gross). I've tried several things to try to prevent this from happening: purchased brand new milk, tried turning the heat down, tried removing it from the heat before the bubbles formed, to no avail. Any suggestions?
Hey Lauren, are you cooking with low fat or non-fat milk? If you heat low fat milk it can curdle very easily, making it grainy or lumpy. I would try using a skim or whole milk and don't heat it over 180. Good luck! I usually cook it with a 2% and don't have any issue.