Exact quantities, then the method.
Twinings Turmeric is a thin cup on its own, but it comes into its own as a golden milk: a splash of warmed coconut milk stirred in at the end and the crushed seeds of a green cardamom pod added at the start of the steep. That is the old Indian haldi-doodh pairing of turmeric, cardamom and milk, and it suits this bag well because Twinings already builds in ginger, lemon and a little black pepper, so you are leaning on what is there rather than piling on.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Classic Hot Turmeric Cup (Coconut Milk and Cardamom) recipe. Canonical: https://teas.co.uk/recipes/turmeric/classic-hot-turmeric-cup-coconut-milk-and-cardamom/
Brew it at a full rolling boil, which the turmeric, ginger and pepper in the bag want for a proper extraction, and give it three minutes uncovered with the cardamom seeds in from the start. Warm the coconut milk gently in a pan to about 60 degrees and stir it in once the bag is out, around 65 degrees in the cup. Use barista coconut milk (Minor Figures or the Oatly barista blend); tinned coconut milk splits on hot tea. A small grind of black pepper over the top lifts the turmeric on the palate.
You'll need
- 1 Twinings Turmeric tea bag
- 200ml filtered water at a full rolling boil (100°C)
- 50ml barista coconut milk (Minor Figures Barista Coconut or Oatly Barista Coconut blend; not tinned coconut milk which would split)
- 1 green cardamom pod, crushed to release the seeds, husk discarded, seeds lightly crushed in a mortar
- 1 small pinch of freshly cracked black pepper (from a grinder)
- 1/2 teaspoon clear honey, optional, only if sweeter is wanted
- A thick-walled ceramic mug, 250ml capacity, pre-warmed
Method
- Pre-warm the mug by filling with hot tap water and emptying it just before brewing.
- Drop the Twinings Turmeric bag into the warmed mug. Drop the lightly crushed cardamom seeds (husk discarded) in beside the bag.
- Bring the kettle to a full rolling boil. Pour 200ml of the freshly boiled water straight over the bag and the cardamom seeds.
- Set a three-minute timer. Do not cover; turmeric wants air contact during the steep and the cardamom seeds release evenly without a saucer.
- At three minutes, lift the bag out with a teaspoon and press it gently against the side of the mug. The cardamom seeds stay in the cup; they keep releasing through the drink.
- Warm the 50ml of barista coconut milk in a small pan over low heat to about 60 degrees (do not boil; it will split). Stir slowly with a spoon.
- Pour the warmed coconut milk into the cup and stir to combine; the cup turns from clear deep gold to a creamy pale-gold with the coconut.
- Stir in the optional 1/2 teaspoon of honey if using. Finish with a small grind of fresh black pepper across the surface; the piperine from black pepper bridges the turmeric flavour into the mouth.
- Drink hot. The cup builds across the first three minutes: turmeric and cardamom on the nose, warmed coconut milk through the middle, a long gentle black-pepper-and-ginger finish.
The tea it is made with, and what to make next.
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Brewed with: Twinings Turmeric, 20 Tea Bags 40g
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