This vegan turmeric masala chai is a delicious way to include more Curcumin in your diet. It is the yellow colour of turmeric comes from Curcumin, a powerful anti-inflammatory with antioxidant properties.
The Nepalese-style blend of masala tea spices and fresh ginger will warm you up on chilly autumn and winter evenings … or first thing in the morning. Don’t forget to add black pepper to the recipe; this will significantly increase the bioavailability of curcumin in the turmeric powder.
Our recipe is vegan but it can be made with regular milk and honey too.
Vegan
Cuisine Indian
Time < 15 mins
Skill Level Newbie
Serves 2 big mugs of Turmeric and Nepali Masala hot drink.
Turmeric Masala Chai Ingredients
| 2 tsp turmeric powder |
| Chai t-bags |
| 1/2 tsp ground black pepper |
| 2 tsp coconut oil |
| 2 tsp fresh ginger, cut into small pieces |
| 1 mug plant-based milk |
| 2 tbsp coconut sugar |
Method
- Brew the Chai t-bags to a strength you enjoy
- Heat turmeric powder, masala spice, black pepper, coconut oil and fresh ginger in a pan that will hold two mugs worth of liquid.
- Let coconut oil melt and mix with the spices. Place on medium heat for 1 minute.
- Add the black tea, mix well and heat for 5 minutes.
- Add plant-based milk and gently heat to the desired temperature but do not boil or the milk will separate.
- Take off the heat and pour into mugs.
- Add a sweetener of your choice to taste.
- Serve hot and enjoy.
