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Our take on the popular ayurvedic turmeric drink is particularly warming and soothing…it definitely has pumpkin pie vibes if you add a little sweetener. We like to brew it in half water and half plant milk and follow it up with a quick blitz in the blender for that satisfying froth!

Turmeric is pretty much used everywhere in Indian cuisine and medicine. But here in the US, we’ve just begun to scratch the surface of the medicinal benefits of this fantastically colorful rhizome. So colorful that it will stain and is in fact used widely as a botanical dye.

While most people in the US think of curcumin, the main active constituent of Turmeric rhizome, in reference to inflammation in arthritic cases, it has an affinity to the blood which is why it’s beneficial as an anti-inflammaorty to so many organ systems, digestive, nervous, musculo-skeletal. Recent studies have found curcumin helpful in aiding the reproduction and plasticity of brain cells.

We’ve got the perfect blend of turmeric, black pepper, cinnamon, and ginger in this easy to make beverage.

1 heaping tsp per 8 oz mix of 1/2 water and 1/2 plant based milk.