Golden milk is a sweet treat

Daily Freeman (Kingston, NY) - - FOOD - EDI­TOR’S NOTE: Meera Sodha is an In­dian foods ex­pert and au­thor of “Made in In­dia: Recipes from an In­dian fam­ily kitchen.” She lives in Lon­don, blogs at www.meera­sodha.com and tweets at @meera­sodha By Meera Sodha

With fash­ion week swirling from New York to Lon­don, Mi­lan and Paris, one can’t help but think about in­gre­di­ents that are in vogue.

Turmeric, the day-glow In­dian spice, is one of the hottest in­gre­di­ents around at the mo­ment — and turmeric latte, or “golden milk,” is a de­li­cious recipe for in­cor­po­rat­ing it into your diet.

A mild spice, turmeric in its pow­dered form can be added to most things un­ob­tru­sively. At home, when cook­ing In­dian food, we use it in its pow­dered ver­sion in every main meal a quar­ter of a tea­spoon at a time. In small quan­ti­ties, you barely no­tice the fla­vor. It’s mild, mel­low and earthy.

In­fused into warm milk, like in this turmeric latte, it tastes sweet and zingy. For me (and many In­di­ans), it is the taste of child­hood, of a few days off school, tucked up in bed and be­ing looked af­ter.

But now, I need no ex­cuse, I drink it first thing in the morn­ing for a jolt of sun­shine or last thing at night for a sooth­ing evening drink. It’s even good cold, as a milk­shake, when the weather is un­bear­ably hot.

Turmeric latte

Pow­dered turmeric is avail­able in most large gro­cery stores, but fresh tends to found in smaller Asian gro­cers. Only peel the fresh turmeric if you don’t mind get­ting yel­low fin­gers, or else, leave un­peeled. Serv­ings: 2 Start to fin­ish: 10 min­utes 1 inch turmeric root, peeled and grated or 1⁄2 tea­spoon ground turmeric 3⁄4 inch ginger root, peeled and grated

2 cups milk (I like unsweet­ened al­mond, but any is fine) 2 pinches of ground car­damom (op­tional) 1 1⁄2 — 2 ta­ble­spoons honey (or to taste) Place the milk, turmeric, ginger, car­damom (if us­ing) and honey into a small sauce pan and bring to a sim­mer then turn the heat off. Leave to in­fuse for a cou­ple of min­utes, stir, then pour the milk through a fine sieve or mesh strainer into two mugs. Squeez­ing out the last of the gin­gery turmeric juice with the back of a spoon. Stir and check for sweet­ness, adding more honey if needed.

Drink right away or re­frig­er­ate, it will keep for cou­ple of days. Stir be­fore serv­ing.

Nutri­tion in­for­ma­tion per serv­ing: 101 calo­ries; 32 calo­ries from fat; 4 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 136 mg sodium; 17 g car­bo­hy­drate; 1 g fiber; 14 g su­gar; 1 g pro­tein.

MEERA SODHA — THE ASSOCIATED PRESS

This Septem­ber photo shows turmeric-in­fused warm milk in Lon­don. This drink is from a recipe by Meera Sodha.

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