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Simple Turmeric Tea Recipe


Lots of people have their go-tos when feeling out of sorts. I have my teas. I got a little experimental adding a massive dollop of turmeric to my spice tea. It seemed to do the trick and given the amount of this sweet ambrosia I have been drinking all week, it is shocking that I haven't turned completely yellow. Turmeric tea, however, is here to stay.Turmeric Spice

Turmeric tea is a serious drink, not for the faint of heart. It might just cure every last ache, pain, and woe-is-me in your life. After all, anything is possible.

Over the years I have been enjoying a turmeric tea, if not daily, definitely a few times a week.  I love loading my teas with loads of anti-inflammatory herbs to keep inflammation down and the immune system healthy.

One of the most popular posts and recipes I've ever written (besides the ditty on Arbonne), is this one. I had been to introduced turmeric as an herb in tea while running a retreat in St. Lucia and have been hooked since.

Why Turmeric?

Inflammation is running wild in our bodies these days, leading to all kinds of seemingly disconnected symptoms, from joint pain to food allergies to digestive troubles. Turmeric's active ingredient curcumin is one of nature's most powerful anti-inflammatory herbs.

12 Health Benefits of Turmeric

Most often, we enjoy turmeric when flavouring (and gorgaliciously colouring) our favourite Indian curries. Turmeric is what gives these dishes that orange glow (and it unfortunately stains your counters and blender). You can also find it as a whole root, if you're lucky to live somewhere where that's available, but most often I use the dried, powdered version.

Basic Turmeric Tea Recipe

Turmeric Tea Recipe

This is my original turmeric tea recipe and it makes an excellent jumping off place if you're just starting to experiment with turmeric in your beverages. This one is very simple and very effective. As you acquire a taste for turmeric tea, you may find you can tolerate and enjoy increasing the amount of turmeric you use.

Simple Turmeric Tea Recipe


Prep time: 

Cook time: 

Total time: 

Yield: 1

  • 1 tsp cinnamon
  • pinch of clove
  • pinch of nutmeg
  • tsp fresh ginger (optional)
  • pinch of fresh ground black pepper*
  • As much turmeric as you can handle! Start with a teaspoon and go up from there.
  • 1-2 cups of water
  • Raw honey to sweeten
  • Milk sub of choice (I went with fresh coconut milk, but almond and hemp would both be delicious)

Make It Like So
Slow and steady stove top method
  1. Simmer herbs and water together for 10 mins.
  2. Strain out and add honey and milk.
Fast and furious blender method
  1. Boil water in your kettle and add to blender (a blender with gradual speed increase will reduce likely hood of pressure from steam of boiled water exploding out of your blender).
  2. Add in spices and blend until smooth and unified in colour.
  3. Strain out tea and add milk and honey.
*I have included black pepper in this recipe as studies show it aids in the absorption of curcumin, the active ingredient in turmeric. I happen to be allergic to black pepper and so I omit it.

Make It A Turmeric Tonic

The difference between a straight-up tea and a tonic, is that we're now introducing a few additional herbs along with higher amounts of fat.

Turmeric Tea Recipe Ingredients

To craft up this powerhouse drink, I added some other top notch anti-inflammatory herbs to the mix including cloves, cardamom seeds, goji berries and a pinch of cayenne. I tossed in the power fat hemp seeds for their anti-inflammatory omega 3s, as well as organic clarified butter (also known as ghee) for its gut-healing and nervous system-fueling medium chain saturated fats.

Fat is a pretty important part of any herbal tonic. See, herbs have different medicinal components to them, some of which are water soluble and others that are fat soluble. When you add a shlop of fat to your herbal bevvys, you're getting the best of both worlds - the full medicinal kapow. And you could always use coconut oil if you kick it vegan.

I sweetened the brew with a little dollop of raw honey. This is truly culinary nutrition at its very, very best - something that tastes super amazing, and fuels every cell of your body with bullet proof health.

And this, my friends, is the next level, bullet proof Turmeric Tea Tonic recipe. Drink it in the best health ever!

Turmeric Tea Tonic


Prep time: 

Cook time: 

Total time: 

Yield: 1 serving

An anti-inflammatory elixir for immune health.

  • 1½ cups hot water
  • ½ tsp up to 1 tsp dried turmeric powder (work your way up!) or 1 inch fresh turmeric root, peeled and chopped
  • ½ tsp cardamom seeds
  • ½ tsp whole cloves or ¼ tsp ground
  • pinch of cayenne
  • pinch of black pepper (optional)
  • 1 Tbsp Goji Berries
  • 2 Tbsp Hemp Seeds
  • 1 Tbsp Ghee or Coconut Oil
  • 1 Tbsp honey, or to taste

Make It Like So
Blender Method
  1. Place all ingredients in your high speed venting blender and blend until smooth.
  2. Pour through a fine mesh sieve and enjoy.
Stove Top Method
  1. Place water, turmeric, cardamon seeds, cloves, cayenne and goji berries into a pot and simmer for 20 minutes.
  2. Strain out liquid and allow it to cool, then blend with hemp seeds, ghee and honey. You may choose to put this back on the stove to heat to desired sipping temperature.

See, we Culinary Nutrition Experts all have our faves.

As these recipes have become increasingly popular over the years, your questions have continued to roll in. I have put together an FAQ to hopefully help get you on your Turmeric-Tea Loving way!

FAQ On Turmeric Tea

Turmeric root(Turmeric root in abundance!)

What kind of turmeric do you use. Is it the same one as the turmeric in the spice section of the grocery store?

It is! I always choose organic, non-irradiated spices. Frontier Organics is a great spice brand.

I only have ground spices, not whole. Can I use them in the same quantity that you have in your recipe?

Yes, you can absolutely use pre-ground spices! You would likely want to use slightly less, and may be able to skip the 'straining' step if they are ground very fine.

Is it possible to make the tea with fresh turmeric?

Absolutely! And it's even better with fresh in my opinion. You'll likely want to start with 1/2 to 1 inch of fresh ginger, scrubbed and chopped fine.

Should I add black pepper to my tea concoction since they say that it boosts the effects greatly?

I have added black pepper to the recipes as options. Piperine, an active ingredient in black pepper can make the curcumin more absorbent when curcumin is taken in supplement form. As a whole food, as we're using it here, the naturally occurring oils and addition of fat in the tonic version, many of the fat-soluble properties will be readily absorbed.

Can I empty out a couple of turmeric/curcumin capsules into the tea in place of the turmeric seasoning from the grocery store?

You can, but it might be little bit of a waste. I have personally never tried the capsules but they are a concentration of the active component. When using in culinary applications, I typically recommend sticking to a whole food form and saving the capsules for therapeutic dosing.

Does a supplement (pill) of turmeric have the same effect? I don't like tea.

You will get some similar benefits from a turmeric supplement. There is also a lot of benefit to the synergistic effects that happen when you combine these spices- not to mention the lifestyle benefits of sitting quietly and sipping a cup of warm, homemade herbal tea.

I notice you say to add as much turmeric as you can handle, but how much is too much per day?

There aren't really limits as we're using it in culinary uses, not therapeutic doses. One or two cups of this tea a day is no problem, unless your natural health care provider has advised of a potential contra-indication. Typically with natural foods, your body and taste buds tell you when you have had enough.

Could I get same results placing the ingredients in an empty tea bag rather than having to strain the water every time?

You could definitely simmer all of the ingredients in a large tea bag, or even a small sack made from cheesecloth. However, placing the ingredients in a tea bag and letting them steep in a hot water as you would a for a green tea, wouldn't get out all of the medicinal constituents.

Why do have to use milk in the recipe?

You don't have to use anything you don't want to! The milk is nice as it adds a creaminess that balances the flavour, and the fat in the milk can also help increase the absorption of the fat-soluble constituents.

How much milk substitute do you use?

Is a glug a technical term? Usually just enough to mix in and make it creamy looking and tasting- maybe 1/4 of a cup?

Why does your recipe say to strain the tea? And how do you do it?

I include straining the tea in the directions as if you are using whole spices, even after blending, they are likely going to be a little chunky. I love straining my teas that use whole herbs to ensure a smooth consistency. I use a small mesh strainer like this one.

Could turmeric tea make your skin yellow? I've heard about people who drink too much carrot juice and their skin turns yellow.

Turmeric tea will make your skin yellow if you apply it yo your skin. If working with fresh turmeric, it may turn your fingertips yellow as you cut it. I have never heard of anyone turning yellow from drinking too much. In fact, I have heard of people using it as a tooth whitener, but I've never been brave enough to try.

This tea turned my blender yellow! What do I do?

Celebrate that you're putting your new appliance to great use. Turmeric may stain the inside of your blender yellow but it will fade over time. Some have said leaving your blender out in the sunshine will help remove the yellow. I just let mine go in the cycles of yellow to not yellow depending on what I am making.

After boiling the root, can it be used again as in smoothies? Will there still be nutritional value left in the root?

Similar to juicing, or making nut milk, after you have cooked the turmeric, what is left behind is mostly just fibre. You have pulled out all of the magic so there isn't a huge nutritional benefit to eating roots after they've been boiled out.

Is anything lost by not stovetop-ing or blending the mixture? Couldn't someone just microwave the water, and (tenaciously) stir the mixture after it is placed in?

I don't ever recommend microwave use. The simmering and/or blending helps break down and draw out some of the medicinal constituents. If you really, really, really don't want to bother, your best bet is to boil a kettle of water and stir in the spices that way, but you won't be getting as much benefit.

Can a make a pot of this in advance and store it in my fridge?

You sure can! It is best fresh or consumed in 2-3 days. And when you are reheating, do it over low heat on your stovetop.

Turmeric Tea


355 Responses to “Simple Turmeric Tea Recipe”

  1. Abigail said…
    I don't know what goji berries are and I'm not sure we have them in my country (Nigeria), so I have two questions: 1. What are the health benefits of goji berries? 2. What can be used to replace it where it's not available?
    • Meghan Telpner said…
      Hi Abigail! You can find out more information about goji berries in this post of mine: If you can't find them, you can leave them out of this recipe.
  2. Christine said…
    Delicious, am sick this might boost me.
  3. Chris Skowronski said…
    I just made a turmeric and rice water tea (w/pepper) using some of your recipe. I have had a flare up of colitis for some time now and I'm slowly adding natural remedies as well as letting go of old ideas. Result so far; mood boosted, stomach gas improved and the body is liking this... optimistic on adding more turmeric to my diet. Thanks, Chris
  4. nasreen ali said…
    Hi Dear the recipe is awesome I had been taking, freshly ground turmeric boiled in milk for few minutes,with freshly ground black pepper. somehow I never liked milk of any kind nor can I handle multiple spices as we live in a tropical country with lots of sun. I would like to ask if I can drink turmeric in boiling water with black pepper, kindly advice. Just to add I am also diabetic.
    • Meghan Telpner said…
      If you'd like to pare this recipe down to only turmeric and black pepper, that's up to you! You might enjoy those two spices with coconut milk and honey.
  5. Rhonda said… April 6, 2020
    Can I put all my ingredients in my coffee maker filter and let the water drip through it to my coffee pot? Especially since I use a lot of whole spices?
    • Hi Rhonda! I'm not sure - I don't own a coffee maker so I'm not sure how the process would compare to what I've described here.
  6. Louisa Braley said… May 2, 2020
    To help with an illness, I found a drink I like, a real quickie: dark milk chocolate with a heaping TSP of powdered organic turmeric, stirred in well. Delicious! The chocolate, which is neither/nor —- not truly milk chocolate, not truly dark —- was a drink I had on hand, very cold. Lucky, because I felt like neither cooking nor concocting. Spices and chocolate were made for one another, so I thoroughly enjoyed my discovery and I’m hoping for the best. For anyone making their own, I would recommend some trial and error ... Milk (whole or high fat is fine,IMO,) or water; Chocolate from whichever source you like —- the unsweetened bars, melted, are great —- Cinnamon, a bit of grated Ginger if it’s to your taste, and no more sugar, honey or other sweetener than you need; otherwise, your drink will put on the pounds. This is a recipe for folk who like experimentation. Good luck! PS: Chocolate, delicious as it is, is abrasive. I would not recommend it for any upper abdominal condition.
  7. Suresh said… June 7, 2020
    Can I add TEA to this recipe? Will it still get same or at least some benefits of Turmeric, Clove
    • Hi Suresh! You could use tea instead of hot water in this recipe, but it depends on the type of tea. You'd want to ensure that the flavours are complementary.
  8. Belinda Williams said… August 2, 2020
    How long will tumeric tea last if it is refrigerated?
    • This particular recipe is only one serving, so you won't have extras. However, if you wanted to make it in advance (or make a larger batch), it should keep in the fridge for a couple of days.
  9. Tina Willis said… October 26, 2020
    How do you know that straining doesn't remove the benefits? I'm hoping you know (not trying to be snarky) because I've been drinking *very bad tasting tea* that hasn't been strained -- which means that there are globs of solid turmeric, which I've been drinking at the bottom of every mug. I would love to strain -- again just wondering how you know that this doesn't remove the benefits.
    • I like to strain my teas when using whole spices for a smooth consistency. If you don't want to strain, then use ground spices (and perhaps a little less of them). You're getting a lot of the constituents out of the herbs and spices while simmering the tea. There may be some left at the end of simmering, but the overall benefit will still be in the tea. You could re-use the whole herbs again, though you'd get a much weaker tea the second time around.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

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