Turmeric Tea Recipe
A turmeric tea recipe made with black pepper for real curcumin absorption -- water-based, dairy-free, and ready in about 10 minutes.
Servings 2 cups
Calories 35kcal
Cost $1
Equipment
- 1 Small saucepan
- 1 Fine mesh strainer
Ingredients
For the Tea
- 2 cups water
- 1 tsp ground turmeric or 1 thumb fresh turmeric root, grated
- 1/8 tsp black pepper freshly ground
- 1/2 tsp fresh ginger grated
- 1 tsp coconut oil or any neutral fat
- 1 tsp honey to taste
- 1 wedge lemon optional
Instructions
Simmer the Turmeric
- Add the water, turmeric, black pepper, and ginger to a small saucepan.
- Heat over medium heat and bring to a gentle simmer, not a rolling boil.
- Let the mixture simmer for about 5 minutes, stirring occasionally.
Strain and Finish
- Stir in the coconut oil during the last minute of simmering.
- Pour through a fine mesh strainer directly into a mug.
- Stir in honey and a squeeze of lemon if using.
- Serve immediately while hot.
Notes
Do not skip the black pepper -- it is what makes the turmeric actually absorb. A pat of coconut oil or any fat helps too, since curcumin is fat-soluble. Turmeric stains readily, so wipe spills right away.
