I am a turmeric enthusiast. This yellow spice, celebrated for its powerful anti-inflammatory and detoxing properties, finds its way into many of the meals I cook for my family. We also enjoy supping ample amounts of Arogya’s Turmeric Ginger Tea. Recently, I felt inspired to dress up this nourishing tea with coconut milk, turmeric power, cinnamon, vanilla extract, nutmeg, and raw honey. The result was this pleasantly zesty version of golden milk.
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I’ll never forget the first time I enjoyed a cup of classic masala chai tea. I was 20 years old and had just embarked on what would be the first of many trips to India in the decade that followed. It was about 5:00 in the morning and the overnight bus I was aboard from Delhi to the northern city of Dharamsala pulled over on the side of a road in a tiny town nestled in the foothills of the Himalayas.
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Something a number of us here at Arogya have in common is a shared interest in visiting India. Our experiences there have also fostered a mutual love for traditional Indian chai, which is a creamy blend of black tea, milk, sugar, and aromatic spices, typically ginger, cinnamon, cardamom, clove, nutmeg, and black pepper. On a cold, rainy day last week, we decided to create our own rendition of a warming, caffeine-free, and sugar-free turmeric ginger chai using our most popular healing blend. The result was a nourishing and calming tonic that’s perfect to sip anytime, as well as when the weather’s hot or cold.
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