It’s time! Time for spring and the beautiful blossoming colors around us… Accchooooo! That’s spring allergies sneezing away our admiration for beauty 😀 Spring brings with it inflamed throats, allergies and red eyes; not to mention the spring showers and the flu virus with it. The only way you should fight the effects of nature is with nature itself (you know, like how a diamond can be cut by a diamond and all). Bringing to your rescue, the age old Turmeric milk popular by its modern name of the miracle golden milk!

I know I am sounding like a tacky infomercial but this is not up-selling, this happens to be me, expressing my renewed love (actually, I used to hate it, so is it renewed no-disgust?) for turmeric milk aka haldi doodh.

Keep this recipe for TURMERIC MILK ( aka miracle Golden Milk) handy before the allergy season hits you!

If you were brought up in India, I am sure you are no stranger to haldi doodh. Every Indian mom has force-fed her children turmeric milk. And, every smart child like me has promised mom to drink it and poured it into the sink 😛 When my husband recently fell ill with a mild case of the flu but a severe bout of cough, we tried everything. Cough syrups, tablets, humidifiers but we were kept awake every night by his loud constant coughing. Multiple phone calls to moms and their home remedies later, we were left with only one untried option. You got it! Turmeric milk.

Ways to enhance the flavor of healing turmeric milk, a recipe from the bosom of Mother Nature.

My husband who is a tech-guru while browsing his favorite tech website read this about turmeric. He then tells me, “The wonders of turmeric are widely known in India but now it’s getting recognition around the world. It’s predicted to be the superfood of the year” For a turmeric-milk-hater to utter these words, he reeked of desperation. 😀

To save him from his misery, I decided to muster all my food blogger creativity to enhance the flavors of turmeric milk so that he enjoys drinking it and voila! It worked. Worked both ways. He looooved drinking it and slept well through the night. I was so pleased with the results when I sipped it myself that I decided to share my recipe for enhanced flavor turmeric milk with all of you at once!

Keep this recipe for TURMERIC MILK ( aka miracle Golden Milk) handy before the allergy season hits you!

PS: I tried multiple flavors each night and it was a success. The recipe cites one of the ways but do read the “My Take” section for other flavor enhancing ideas

So, here is the recipe for:

Turmeric Milk


Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Serves: 3



  • 2 cups milk (For a vegan version , use almond milk)
  • 1 tsp turmeric powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp grated ginger
  • Few strands of dried saffron flower
  • Sugar or Honey (Only if required for taste, I did not use any)


  1. Add the milk, turmeric, black pepper powder and saffron in a small pot.
  2. To the grated ginger, add a drop or two of water and squeeze out the juice from the ginger into the pot containing the other ingredients.
  3. Bring the milk to a boil. Then reduce the heat to a medium low and let it simmer for another 1-2 minutes.
  4. Serve hot with a dash of honey or a pinch of sugar if required. However, the flavors even without the sweet element were good enough for us.

My Take:

Here are some other flavor enhancing ideas:

• Use almond milk in place of milk not only for a dairy free, vegan version but also a subtle nutty flavor.

• Add 1 tsp of powdered almonds or cashew paste to the milk to provide a thick, creamy richness

• Add a couple of leaves of Indian Basil or Tulsi while simmering the milk

Yummily Yours'



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  1. Gorgeous photos! I love using turmeric like this, but have never thought of adding a little saffron. Will have to give that a try!

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