Recipe by Yogi Bhajan
(as it appears in my cookbook, From Vegetables With Love)
1/8 tsp. turmeric
½ cup water
1 cup milk
1-2 Tbsp. almond oil (optional)
honey to taste
Boil water and turmeric in small saucepan over medium-high heat for 8 minutes (the turmeric must be fully cooked). Meanwhile, bring the milk and almond oil to boiling point in a separate pan and remove from heat. Combine the two mixtures and add honey to taste.
Now, what I don’t say in the cookbook is that you can easily make more than one serving at a time and keep it in the fridge. Also, I really prefer it with a lot more turmeric. It certainly can’t hurt to use more. I suggest using ½ tsp. per cup. And, if you have Turmeric Paste made, you can just heat up the milk and almond oil with a teaspoon of turmeric paste. Try adding a little freshly grated nutmeg, too. Mmmm!