Mylk aka Tumeric Lattes or traditionally known as Haldi Doodh, is an ancient Ayurvedic drink that has lots of gorgeous spices and the main ingredient and star of the show is Tumeric, which is high in Curcumin which has been used in Ayurvedic medicine for centuries due to its strong antioxidant properties, also it’s antibacterial, reduces inflammation, improves digestion, detoxification and pain relief… plus a whole host of other benefits. Traditionally this drink consists simply of Turmeric in warm milk, but through generations and being introduced to Western palates, additional spices and sweetness have been added which make this a really complex, spicy and delicious drink, truly comforting too
(serves 1) 1 cup of almond, oat or coconut milk
1-2 tblsp maple syrup (Sweetness to your taste)
½ tsp coconut oil
½ tsp ground cinnamon
1 tsp ground turmeric
½ tsp ground ginger
½ tsp ground nutmeg
2-3 cardamom pods, or ½ tsp ground cardamom
A really generous grind of black pepper (which activates the curcumin in Turmeric – so super important that you don’t skip this!
This is a super simple recipe to pull together and enjoy. Put your chosen nut mylk and the spices into a pan and whisk the ingredients together and bring to the boil, then add the coconut oil and maple syrup and turn down to a simmer for 5-10mins. I then used a little milk froth tool to give mine some extra creaminess, but it is just as delicious straight up! then finally strain the mixture to remove the cardamom pods and any grittiness from the spices into your favourite mug! Sprinkle with a little added cinnamon and enjoy this beautiful drink anytime you need a little comfort or a little healing.