Turmeric Tonic


  • 1 cup (150g) mixed raw almonds and cashews
  • 4 teaspoons grated fresh turmeric (or 2 teaspoons ground turmeric)
  • 2 tsp grated fresh ginger (or 1–2 teaspoons ground ginger)
  • 2 tbsp maple syrup
  • 1 teaspoon vanilla extract
  • 4 cups (1¾ pints) filtered water
  • ¼ teaspoon of sea salt
  • pinch black pepper


  • Place the nuts in a bowl, cover with filtered water and soak for 12 hours (in the morning or overnight)
  • Drain and rinse the nuts, discarding the soaking water.
  • Add them to a blender along with the rest of the ingredients. Blend on high speed until completely smooth.
  • Taste and adjust the spiciness and sweetness to your liking by adding more ginger and/or maple syrup
  • Strain the turmeric milk through a nut milk bag or a piece of cheesecloth or a fine-mesh sieve and store in the fridge in a large glass carafe with a lid/stopper
  • The tonic can keep for a few days in the fridge if sealed.
  • Serve cold or gently warmed up.

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