A guest recipe by Marti Wolfson.
4 2" pieces fresh turmeric grated (or 4 teaspoons dried ground turmeric)
2 2" pieces fresh ginger grated
3/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 cups water
4 teaspoons honey
1/2 cup almond milk (optional)
Combine the turmeric, ginger, cinnamon, and pepper in a small bowl. Bring the water to boil. Turn off the heat. Add 1 heaping teaspoon of the turmeric mixture directly into the water and steep for 5 minutes.
Using a fine mesh strainer*, strain the tea into a heat-safe container and stir in the honey and milk.
Store the remaining spice mixture in a glass container and keep in the refrigerator for up to a week.
VARIATION: Another option of steeping the tea is to use a loose tea bag. Fill the loose tea bag with 2 teaspoons of the turmeric mixture and steep in the hot water for 5 minutes. Then add the honey and milk.
© MW Culinary Wellness, LLC 2013-2017