This easy Turmeric Root Milk recipe is made with 4 ingredients. All you need is almonds, fresh turmeric root, fresh ginger root, and water. This nut milk is loaded with antioxidants and is incredibly healing.
What is turmeric root? With light brown skin and brightly colored orange flesh, turmeric root looks like ginger root. It has a slightly bitter, delicately spicy flavor. Ground turmeric, found in most spice cabinets, and used in curries, comes from turmeric root.
Turmeric contains a substance called curcumin that has amazing properties. Its anti-inflammatory effects have been likened to those of aspirin, without the toxic repercussions of non steroidal anti-inflammatories (NSAIDS). Curcumin is thought to combat inflammatory bowel disease (IBD), rheumatoid arthritis (RA), and cancer.
Like dandelion root, turmeric is may aid in detoxifying the liver. That’s why I often use this amazing nut milk in my Dandelion Root Coffee or my Instant Dandelion Latte. I love delicious functional foods that are delicious and healthy.
Turmeric Root Milk
Ingredients
- 1 cup almonds
- 2 cups water
- ¼ cup turmeric root, sliced
- 1 tablespoon ginger, sliced
Instructions
- Soak almonds overnight in several cups water
- Discard soaking water and rinse almonds in a deep, large bowl of water, repeat until water runs clear
- Place soaked almonds, 2 cups water, turmeric root, and ginger root in a vitamix
- Blend on high speed for 60 seconds
- Strain milk through a nut milk bag, save pulp to make Almond Pulp Macaroons
- Serve
Equipment
When I make Turmeric Root Milk I do not peel the skin from the tumeric root or ginger root. Why create more work and waste a perfectly edible part of these healing foods? Sometimes I add a few drops of vanilla stevia to this recipe. Alternatively, blend in a couple of dates before the straining step of the recipe. Feel free to experiment with other nuts when you make this milk. I used Brazil nuts and it was delicious. Turmeric Root Milk lasts 2-3 days in the refrigerator.
I’m often asked how to use turmeric root. In addition to making this milk, sometimes I push turmeric root through my juicer along with my daily juice which is full of incredible antioxidants. I purchase fresh turmeric root at various grocery stores here in Boulder. Often I go from store to store to find it as none seem to stock it regularly. It’s worth the hunt though, because Golden Turmeric Root Milk will brighten even the dreariest of days with its gorgeous hue!
I’ve been making homemade nut milk since the late 1990’s. Here are some of my other easy nut milk recipes:
Audrey V says
Nuts don’t agree with me, so I am going to try this with homemade coconut milk. I might try powdered turmeric until I can find the root. Thanks!
Bj says
Exciting. I’ll have to try it. My daughter is now DF And can’t have coconut or rice milk. Willing to try anythIng to bring down her inflammation.
curtrud says
Can you use turmeric powder and if so how much.
nancy3 says
Is the yield really 5 cups? Doesn’t seem there is nearly enough water and other ingredients to make that much. Can’t wait to try making this.
M.J. Escobar says
I have some turmeric root now. I’ll give this a shot. Any tips for making a rich hemp milk that my son will like? He loves unsweetened almond milk but not so much the hemp milk. It’s so nutritious though. I’d like to find a way to make it taste better for him. Dates maybe?
Diana O'Brien says
Thanks for posting this question, I was about to ask about making hemp milk and also about the dates! If you find a recipe would you mind sharing?
Kelley says
I add a banana and the kids will drink it. It adds a bit of sweetness too.
Barbara D-H says
I drink Golden Milk at night (heated), but because a family member has a serious nut allergy, I use coconut milk. Can anyone tell me how to make this Turmeric Root Milk by substituting coconut for almonds? I’m surprised at how many recipes I find these days using nuts, considering the large increase in nut allergies.
Mearced says
Add 1 c shredded coconut (better if first ground in coffee grinder) and 1c water in high powered blender. Then add 2 additional cups of water. Straining is optional. EASY!
Barbara D-H says
Thanks Mearced! I’ve got some organic shredded coconut, so I’ll give it a try!
Heather R-S says
I can’t wait to try this! I love the anti-inflammatory benefits of turmeric, and the digestive support of ginger. This is gonna be great!
Heather says
I, too, have difficulty finding it year-round. I do, however, have a rather large bag of turmeric powder. Could you provide a measurement for using powder versus fresh? Thank you ever so much!
Nance says
Per Publix grocery chain’s info, use 1/3 teaspoon powdered herb for every tablespoon of fresh herb.
louise raciti says
turmeric powder should always be mixed with oil as it does not dissolve in water
the green pulse says
Love it and can not wait to try it! I love this recipe too. It’s muscle recovery tea and created by a fellow naturopathic doctor: http://thegreenpulse.com/2011/11/25/seattle-is-for-runners/
Elizabeth Mugrage says
Cur cumin is not for everyone. It can diminish the clotting factor of people with blood disease, it can adversely effect people with low hemiglobin. Large doses might even effect fertility in women. This information is available on internet.
Christine Mannino says
Wow! I often have low hemoglobin (u wrote Hemiglobin, is there a difference?). Many of us don’t have the conveniences you have so we take capsule form of Turmeric by Organic India. Your opinion…and how much should i take if hemoglobin concern??