As well as providing gorgeous colour and flavour, turmeric – the hero of this delicious golden milk – is a powerful antioxidant and has wonderful anti-inflammatory qualities. Just one sip will have you feeling warm and relaxed.
Serves: 1
INGREDIENTS
1 cup unsweetened almond milk
1 tablespoon grated fresh turmeric or ground turmeric
1 tablespoon grated fresh ginger or ground ginger
1 cinnamon quill
1 pinch black peppercorns
1 teaspoon coconut sugar
METHOD
Gently heat almond milk in a small saucepan. Stir in remaining ingredients and bring to a gentle simmer.
Remove from heat and strain into mugs.
Jane Lyons
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.