As well as providing gorgeous colour and flavour, turmeric – the hero of this delicious golden milk – is a powerful antioxidant and has wonderful anti-inflammatory qualities. Just one sip will have you feeling warm and relaxed.
Serves: 1
INGREDIENTS
1 cup unsweetened almond milk
1 tablespoon grated fresh turmeric or ground turmeric
1 tablespoon grated fresh ginger or ground ginger
1 cinnamon quill
1 pinch black peppercorns
1 teaspoon coconut sugar
METHOD
Gently heat almond milk in a small saucepan. Stir in remaining ingredients and bring to a gentle simmer.
Remove from heat and strain into mugs.
Jane Lyons
For more of Dish writer Jane Lyons' foodie adventures, click here to follow The Next Meal on Instagram, or search for @thenextmeal.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.