Updated:
February 3, 2022
Published:
September 14, 2021
This recipe was shared as part of the virtual event, A New Season for Cancer Prevention. It is a favorite of Dr. Beth Horenkamp, an oncologist at the Ann B. Barshinger Cancer Institute.
Turmeric grows as a root and is most commonly used in its powder form. Known as the “golden spice of India,” it is a good source of curcumin, phosphorus and potassium. It has the potential to assist in pain reduction and inflammation related to osteoarthritis and is being studied for its anti-cancer properties.
This recipe can be made with either almond milk or oat milk, so feel free to choose your preference.
The black pepper in this recipe is necessary to absorb the nutrients from the turmeric. Be sure not to omit.
Watch Ann B. Barshinger Cancer Institute dietitian Stephanie Swavely, MS, RD, LDN, CSO, brew up a cup of this amazing tea.
To enjoy a cup on the go, try mixing a larger batch of the spices to have on hand ready to stir into warm milk. Simply multiply each measurement by 4 (for example: 4 tsp of turmeric, 2 tsp of cinnamon and so on) and when ready to drink, add about 3 teaspoons of the mixture to 1 cup of milk.
Before adding any natural, over-the-counter, or prescription medicine to your daily routine it is wise to look for interactions with your current medications.
Preparation time: 10 minutes
INGREDIENTS
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon brown sugar
- ¼ teaspoon ground ginger
- Pinch of black pepper
- 2 cups almond or oat milk
Makes 2 servings (8 oz each)
INSTRUCTIONS
- Warm milk in a saucepan over medium heat, stir in spices and serve.
Nutritional Information
Per 8 oz serving, made with almond milk: 52 calories; 3.6g total fat (0.3 saturated); 181mg sodium; 0.0mg cholesterol; 4.8g carbohydrate; 1.6g fiber; 1.5g sugars; 1.1g protein; 226mg potassium