Turmeric milk with ajwain (carom) seeds & ginger

Name: Turmeric milk with ajwain (carom) seeds & ginger
Cuisine: Indian
Ingredients: few drops of coconut oil or ghee; few drops of coconut oil or ghee; ¼ teaspoon ajwain (carom) seeds; 250 ml (9 fl oz/1 cup) milk of choice; ¼ teaspoon ground turmeric; 1.5 centimetre (½ inch) piece of ginger, peeled and grated, optional; pinch of Himalayan salt or sea salt, optional; pinch of Himalayan salt or sea salt, optional; 2 teaspoons manuka honey or honey, optional; 2 teaspoons manuka honey or honey, optional

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

An age-old recipe, turmeric milk is the perfect winter tonic and is used to help keep a cold at bay as well as for treating congestion and coughs. Adding ajwain (carom) seeds is beneficial for coughs and colds, and is also good for digestion.

Ingredients

few drops of coconut oil or ghee
¼ teaspoon ajwain (carom) seeds
250

Asia
India
Drinks
Gluten-free
Vegetarian
Winter

Method

Heat the coconut oil and ajwain (carom) seeds in a small saucepan on a low heat. Once the seeds are slightly brown, pour in the milk. Add the rest of the ingredients and leave to boil on a medium heat for a few minutes. Pour into a mug and sip once cool enough.