I love hot drinks. No matter how sweltering the Singaporean weather is, I love a strong cup of breakfast tea with a splash of milk.
Until now. It started with coffee several years ago; even decaf made me a light-headed and nauseated. Too much tea also makes me feel unsettled. It was long overdue for me to find non-caffeinated alternative.
I tried herbal teas like peppermint, camomile, rooibos. All healthy options, except that they give me a headache. I tried hot chocolate, malted drinks, cereal drinks; all too sweet for me to enjoy on a regular basis. It was beginning to look like a sorry state of affairs.
Then I heard a podcast on BBC4: Food Programme on Turmeric & its health benefits. That reminded me of a food-blogger friend who recommended Turmeric Latte last year; I never tried it as the thought of boiling up roots instead of a teabag into my cup just wasn’t compelling.
Turmeric is a root with an inner glow. When you cut open the raw root, it is bright yellow; and yes, it does stain your hands, knife and cutting board. So take the necessary precautions: wear gloves, use a not-white cutting board, and do not let it get on your clothes. It is this distinctive hue that gives curries their colour.
The health benefits are phenomenal. BBC Goodfood highlights that turmeric has a long history as an antioxidant & anti-inflammatory.
And then I chanced upon this post from Leigh, at Scribblings from the Bluegrass, with a recipe for Fresh Turmeric Tea. Serendipity. So I tried it and adapted Leigh’s recipe to fit my pot & storage receptacles.
Verdict: I’ve found my new hot (and healthful) drink!
Fresh Turmeric Ginger Tea
- 7 inches fresh turmeric
- 7 inches fresh ginger,
- 7 peppercorns
- 7 cups water
After washing (and peeling if desired) the turmeric and ginger, chop them both into smaller pieces and crush with the back of a large knife.
Place water, crushed turmeric & ginger and peppercorns in a pot. If you are wondering about the peppercorns, apparently they enhance the absorption of cur cumin, which is the active ingredient in turmeric.
Bring to a boil. Reduce heat and simmer for 10 minutes. Let sit until cool. Strain. Serve with hot milk, or honey, if desired. Store the rest in the fridge for up to a week.