Curcumin, the yellow pigment in turmeric contains powerful anti-inflammatory properties and antioxidants. I’ve been having mild allergies again the past few days, so this turmeric milk has done wonders for my body!
This recipe calls for black pepper because it’s shown that black pepper significantly improves the absorption of curcumin in the body.
Ingredients:
1-inch fresh turmeric, peeled and sliced (use more depending on your tolerance)
Pinch of cinnamon
Pinch of black pepper (freshly ground if possible)
1 cup milk of choice (I recommend using any non-dairy milk, as it’s friendlier to the body and easier to digest)
Raw honey or maple syrup to taste, optional (I personally leave this out)
Directions:
1. Add turmeric, cinnamon, black pepper, milk into a saucepan. Bring to a boil, then simmer on low heat for 10 minutes.
2. Strain the milk into a cup. Once it cools slightly and just warm to touch, add in honey. Avoid adding honey while milk is still hot.
And you’re done! Sip and enjoy. I hope this helps you the way it did for me. The best things in life are truly simple.