Indian
Haldi Doodh
Indian turmeric milk gently simmers with fresh ginger, cinnamon, black pepper, and cardamom, then receives honey off heat for a fragrant golden cup.
2 servings · 5 minutes prep · 10 minutes cook
Ingredients
Turmeric Milk
- 2 cups whole milk
- 1 teaspoon ground turmeric
- 1/2 ounce fresh ginger, scrubbed and thinly sliced
- 1 small cinnamon stick
- 4 green cardamom pods, lightly crushed
- 1/16 teaspoon finely ground black pepper
- 2 teaspoons honey, optional, or to taste
Directions
Disperse the Turmeric
- Whisk 2 tablespoons of the milk with the turmeric in a small saucepan until no dry clumps remain. Gradually whisk in the remaining milk.
Infuse the Milk
- Add the ginger, cinnamon stick, cardamom, and black pepper. Heat over medium-low until steaming, then maintain the gentlest simmer for 7 minutes, whisking the bottom often; do not boil.
Strain and Sweeten
- Remove from the heat and rest for 2 minutes. Strain into two warmed cups, stir in honey to taste if desired, and serve warm while the ginger and cardamom aromas are vivid. Never serve honey to an infant under 12 months; omit it entirely for that age group.
