Tumeric Chai

Move over cuppa tea, you have been replaced with a lovely, warm cuppa tumeric!

There is just something about fresh tumeric root that is so fresh, warming and earthy. The smell, the taste, the colour – I am most definately in love!

I found some at a local Asian supermarket and froze it, it sits quite appropriately next to my mountain of frozen ginger and I always use the two together. They are both great grated from frozen (I leave the skin on).

Tumeric Chai


  • Fresh Tumeric Root
  • Fresh Ginger Root
  • Dairy free milk of choice (almond is amazing, but rice or coconut would work well too)
  • 1 x teabag per cup (Dilmah is my choice)
  • Cardoman powder
  • Cinnamon powder

Optional: You can use honey or maple syrup to sweeten, and also vanilla works well here.

How To:

  1. Add all ingredients into a saucepan on a low heat
  2. Stir every minute or so until hot. Do not let it boil.
  3. Allow to sit for a minute or two
  4. Strain
  5. Kick back and enjoy


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