Warm and Spicy Turmeric Tea

It’s certainly that time of year in Vancouver – the scarves and touques and puffy vests are out, pumpkin spice latte is in the air, and all I want to do at the end of the day is curl up with a blanket, a book, and a tea (which I’ve been doing on the regular). Recipe from Meghan Telpner’s website and personal comments form Dr. Kali MacIsaac


1 tsp cinnamon
A pinch of cloves
A pinch of nutmeg
1 tsp of fresh ginger (optional)
Turmeric to your preference – start with 1 tsp and go up from there
2 cups of filtered water
Raw honey, to taste

"Mylk" of your choice (I used Silk brand almond milk – the only brand that doesn’t contain gut-harming carrageenan, but coconut/hemp/rice or other mylk would work just as well)

Recipe from  Meghan Telpner’s website and personal comments form Dr. Kali MacIsaac 



Slow and steady method:

Simmer herbs and water together for 10 minutes.

Strain into a cup, add raw honey and mylk. Enjoy!

Quick blender method:

Boil water in a kettle and add to blender with herbs.  Blend starting on low, and increasing gradually so your blender doesn’t explode with the steam (apparently this actually happens) until you achieve an even colour.

Strain out tea and add raw honey and mylk. Enjoy!

Now grab your favourite novel, a warm blanket, and sip those troubles away