When the cold settles in, I rely on a few simple comforts to feel warm and cozy at home. Layers of clothing are my first defense—three or four layers topped with a soft, fleece robe that makes staying inside much more pleasant. I learned the value of a good robe last winter after shivering through days without one; a friend who wore a soft blue robe convinced me to invest in one, and now my husband and kids have robes too. My husband, especially, is never seen around the house without his dark blue robe.
Warm drinks are another essential. I don’t always crave tea, but winter brings back memories of steaming milk and tea from a trip to Nuwara Eliya, the coldest part of Sri Lanka. There we stayed near Ambewela, by the milk factory, and each morning fresh milk was heated until it steamed. My mother would add generous amounts of tea leaves and sugar, stirring until the color reached a comforting beige. I would hold the mug carefully, savoring each sip as if it were a precious treat.
I can’t recall exactly when I began adding turmeric to milk, but I likely saw the idea while browsing social media. Turmeric is already a staple in my cooking—used daily in curries and stir-fries—so I was curious how it would taste in a warm drink. Paired with crushed cardamom, the aroma was inviting and whetted my appetite. With the right amount of sweetness, it won me over.
This turmeric milk isn’t something I drink every day, but when I crave the warming mix of crushed cardamom and a hint of golden spice, I reach for it. It’s a soothing alternative to hot chocolate—lighter on indulgence but comforting and potentially healthier. If you want a break from your usual cocoa, try this turmeric milk for a gentle, spicy warmth.
Before we were laid low by the flu recently, we took a walk by the nearby lake, just a short distance from our house. Walking there clears my head and reminds me how much I love our town. I plan to share more photos from these walks in future posts.
Turmeric Milk
Serves 1
Ingredients:
- 1 cup milk of your choice (I used soy milk)
- 1/2 tsp ground turmeric
- 3–4 cardamom pods
- 2 tsp sugar or sweetener, or to taste
Instructions:
Add the milk to a saucepan. Sprinkle in the turmeric and stir to dissolve any lumps. Crush the cardamom pods in a mortar and pestle until the green husks are bruised and the seeds are fragrant; add both husks and seeds to the milk. Heat gently, stirring occasionally so the milk doesn’t scorch. When the milk comes to a rapid boil, lower the heat and let it simmer gently for about 5 minutes. Remove from heat, strain into a mug, and sweeten to taste. Find a warm, cozy spot, grab a book, and enjoy.