Haldi doodh (turmeric milk)

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The traditional Indian Haldi doodh, translated as turmeric milk and now fashionably known as golden milk or turmeric latte is a little Ayurvedic number I have grown up on. It is an Ayurvedic drink that contains anti-inflammatory, immune-boosting, cleansing and healing properties. 

It’s a perfect year round warming drink particularly in autumn and winter warmer for this cold evenings. But great for the spring transition too as the bitter quality of turmeric also balances kapha during spring.

Benefits of turmeric milk

  • Anti-inflammatory and antioxidant

  • Contains antiviral, antibacterial and antifungal properties

  • Supports digestion and nourishes the body tissues

  • Strengthens immune system

  • Helps in treating a cold, cough and sore throat

  • Helps to reduce inflammation

Here is the recipe to make 2 cups (250ml makes 1 cup). You can play with your spice blend based on how you like it. I often add cardamom instead of cinnamon.

Ingredients:

500 ml milk (cow’s or a plant based milk of your choice)
1 tsp ground turmeric
1/8 tsp ground Black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1 tsp jaggery or maple syrup (optional)
1/2 tsp ghee (optional)

Method:

  • Heat the milk in a saucepan on medium-low heat

  • Stir in the turmeric, ground cinnamon, ground nutmeg, ground ginger, black pepper

  • Bring the mixture to the boil point and until everything is well blended

  • Turn off the heat and add your sweetener