A little less than two months ago, Drew and I were in Paris, wandering jet-lagged around Montmartre and eating some shockingly good empanadas. I know it’s not what most people would choose for their first meal in Paris, but we were tired and it was beginning to rain and the tiny cafe looked so welcoming. Shortly after we got back to the U.S., I became sick. Super sick. Strep and flu tests both came back negative, but both doctors I saw were pretty positive I had the flu. It morphed into a rough chest cough and I lost motivation to do pretty much anything.
On the afternoon I first fell sick, I photographed my favorite cozy drink, Turmeric Golden Tea. My throat hurt and my body felt fatigued, but I pressed through and made it. And it was so worth it. It’s almost chai-like – spicy and creamy and slightly sweet, but without caffeine and dairy. I feel wonderfully rejuvenated and alert when I drink it. Maybe it’s just a placebo effect, but it works for me.
You can find fresh turmeric in the fresh product section – it’s usually in a bin by the ginger. I’ve been able to find it at non-specialty grocery stores, but if you don’t live in an urban area, you may want to check for it at a specialty health food store or farmer’s market. You can make Golden Tea vegan by swapping out the honey for agave.
And a final word to the wise: Don’t try to use powered turmeric instead if you can’t find fresh turmeric. Make yourself a lovely cup or chai or matcha or something and save Golden Tea for another day. Believe me, I was visiting my parents a few weekends ago and talked up Turmeric Golden Tea a ton. I promised to make it for them, but couldn’t find fresh turmeric at their local grocery store so I just used 2 teaspoons of powdered turmeric instead. The first batch I made was inedible, with bitter turmeric granules clinging to my teeth and tongue. My family politely sipped the second batch that I made using 1 teaspoon of powdered turmeric. But it still couldn’t hold a candle to Golden Tea made with the fresh stuff.
- • 2 cups unsweetened nut milk (I typically use almond or coconut)
- • 3 inches grated turmeric
- • 1 inch grated ginger
- • 1 tablespoon honey (or agave to make it vegan)
- Place the nut milk in a pot over medium heat.
- Stir in the grated turmeric and ginger.
- Heat until very warm.
- Pull the pot from the heat, cover it, and let it sit for 2-3 minutes.
- Use a fine mesh strainer to strain out the grated turmeric and ginger; discard the pulp.
- Stir in one tablespoon honey (or add more or less to taste).
Adapted from The Year of Cozy by Adrianna Adarme