Classic Hot Turmeric Cup (Coconut Milk and Cardamom)

teas.co.uk · 7 min · Serves 1

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

1. Pre warm the mug by filling with hot tap water and emptying it just before brewing.
2. Drop the Twinings Turmeric bag into the warmed mug. Drop the lightly crushed cardamom seeds (husk discarded) in beside the bag.
3. Bring the kettle to a full rolling boil. Pour 200ml of the freshly boiled water straight over the bag and the cardamom seeds.
4. Set a three minute timer. Do not cover; turmeric wants air contact during the steep and the cardamom seeds release evenly without a saucer.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Recipe: https://teas.co.uk/recipes/turmeric/classic hot turmeric cup coconut milk and cardamom/