Turmeric Milk with Black Pepper and Ashwagandha

Turmeric Milk with Black Pepper and Adaptogens

Do you like Turmeric Milk? I actually kind of hated it as a kid but turmeric when combined with other spices like black pepper have a lot of healing properties.

When it first became a thing 1 years ago it really surprised me because it straight up gave me flashbacks. Like many others I too have many memories associated with this drink. 

Sitting on the cold floor of my mothers kitchen my nose full of snort, throwing a fit because I did not want to drink that warm steel glass filled with gold and milk.

When friends, cousins, aunts and uncles were getting married and we gathered around to do the “Haldi” ceremony. Happy times.

Immigrants bring food and ingredients of their countries with them wherever they go and cooking traditional food is a way of preserving their heritage when they move to new places. 

Foods that are native to a place have more meaning than nutritional value, its roots go deep in the history, community, traditions, family and spirituality of the culture. 

Turmeric Milk with Black Pepper and Adaptogens


1.5 c milk of choice

1/2 c water

1/4 tsp clove powder

1/8 tsp nutmeg powder

1/4 tsp black pepper

1 tbsp honey or sweetener of choice

1 tsp turmeric

1/2 tsp vanilla

1/4 tsp ceylon cinnamon

1/2 tsp ashwagandha


  1. Add all the ingredients to a pot and bring to a simmer.

  2. Add this to a blender and blend for 30 secs, this step can be avoided if you don’t want a foamy top.

  3. Pour into a cup, garnish with fresh cracked black pepper, cinnamon stick and serve hot.