1 inch turmeric root, peeled and grated or ½ teaspoon ground turmeric
¾-inch ginger root, peeled and grated
2 cups milk (I like unsweetened almond, but any is fine)
2 pinches of ground cardamom (optional)
1½ to 2 tablespoons honey (or to taste)
Place the milk, turmeric, ginger, cardamom (if using) and honey into a small sauce pan and bring to a simmer then turn the heat off. Leave to infuse for a couple of minutes, stir, then pour the milk through a fine sieve or mesh strainer into two mugs. Squeezing out the last of the gingery turmeric juice with the back of a spoon. Stir and check for sweetness, adding more honey if needed. Drink right away or refrigerate; it will keep for couple of days. Stir before serving. Makes two servings.
Nutrition information per serving: 101 calories; 32 calories from fat; 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 136 mg sodium; 17 g carbohydrate; 1 g fiber; 14 g sugar; 1 g protein.