The weather in London has suddenly taken on a very wintry feel. It feels like mid December and it's almost May! When the temperature drops we like nothing more than a cup of something hot and comforting. We'd usually opt for a cup of Rasam or a steaming tumbler of chai, but inspired by a recent trip to the 26 grains breakfast bar in Covent Garden, we came up with this warming tumeric chocolate concoction as an alternative. It's sweet and bitter from cocoa, spicy with ginger and black pepper, fragrant from the cinnamon and saffron and also has an immune boosting kick from the superfood tumeric!
It may sound like an unusual combination, but tumeric has been used for centuries in South India for its anti-inflammatory properties. In fact, when we get a cold or the flu, our mum gives us a shot of warm tumeric milk with some black pepper!
This tumeric almond mylk hot chocolate is our tastier version of the classic golden milk home remedy! So next time you reach for the kettle, why not try making cup of sunshiney goodness instead!
We'd love to hear what you think!
N & N
Makes: 2 servings
2 cups almond milk
1/8 tsp tumeric powder
1/4 tsp cinnamon
1/8 tsp ginger powder
2 twists black pepper from a mill
1 tablespoon agave nectar or maple syrup + more if you like it sweeter
1/2 tablespoon freshly grated ginger
3 cardamom pods crushed
pinch of saffron
- Add the milk to a saucepan along with the cocoa powder and all the spices except saffron.
- Bring to a gently simmer, then add the saffron. Whisk the mixture thoroughly until its frothy.
- Strain mixture through a sieve before serving to remove any cardamom pods and pieces of ginger
Tastes best when sipped from teacups and saucers!