Haldi Doodh
Traditional Ayurvedic golden turmeric milk infused with warm spices, cracked black pepper, and a touch of maple syrup.
Turmeric milk, long before it was a golden latte! It is always interesting how traditional remedies suddenly become trendy wellness drinks the moment they are rebranded and packaged aesthetically. Growing up, haldi doodh was what you drank when you were sick, couldn't sleep, had a sore throat, or just needed something deeply warm and comforting. Scented with ginger, cinnamon, and whole seeds, this is the authentic, nourishing recipe straight from home.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Warm & Infuse Spices
In a small saucepan over medium-low heat, add 250 ml almond milk (or milk of choice), ½ tsp ground turmeric, ¼ tsp ground cinnamon, a pinch of black pepper, ½ tsp fennel seeds, ½ tsp coriander seeds, grated fresh ginger, and a light drizzle of olive oil or coconut oil.
- 2
Whisk gently to combine and heat for 4–5 minutes until steaming hot and fragrant, taking care not to let the milk boil over.
The rest of this recipe
There’s 4 more ingredients and 2 more steps to go.
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Ivana Sanshia’s note
The pinch of black pepper is not just for taste—piperine in black pepper increases the bioavailability and absorption of curcumin (the active anti-inflammatory compound in turmeric) by up to 2,000%!
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