Warm Spiced Almond Milk

Recently I attended the wonderful Mindd Foundation conference in Sydney. It was nice to be able to focus as an audience member this time, instead of speaking I must say. I love soaking up people’s wisdom, ideas and knowledge at inspiring events such as these. One of the speakers was a gorgeous online friend, Helen, from Nourish-ED. It’s awesome meeting your online friends finally in person. To me it feels like seeing a friend you haven’t caught up with in ages. Totally comfortable, in with hugs and kisses. Whoever said online ‘socialising’ wasn’t real, was lying. I’ve made some of my best friends and mentors, through social media. It was also great bumping into so many people from our community here!

Anyway, Helen is big on turmeric and she did a couple of gorgeous turmeric recipes in her talk on combatting inflammation. One was a spiced almond milk, and as soon as I tasted it, I simply had to come home and make another one again, I loved it so. I’m not sure of Helen’s exact recipe, but all I know is I love the concept, and this is what I created and now regularly drink.

Turmeric is a powerful anti inflammatory traditionally used in both Chinese and Indian healing, for combatting both general inflammation in the body, as well as specific ailments including rheumatoid arthritis, digestive disorders, endemitriosis and cystic fibrosis. It is the curcumin (the volatile oil that gives it that bright yellow colour) that is the stuff of the anti inflammatory gods. I add turmeric to all soups, stews, roastes and hot drinks, because, quite frankly, why not?

This tastes like comfort & well being in a cup. I hope you love it as much as I do and don’t be afraid to make it your own with a little change here and there!



Warm Spiced Almond Milk Recipe

Servings: 1 cup


  • 1 cm cube fresh turmeric (or 1/2 tsp ground. You’ll find fresh really readily at farmer’s markets or health shops)
  • 1 cm cube fresh ginger
  • 2 pinches vanilla bean powder or 1/4 bean scraped in with skin and all
  • 1-2 tsp black strap molasses (OR 2 pinches pure green stevia powder)
  • 250 ml almond milk (or milk of your choice but there’s something about the nutiness here that is gorgeous with the spices. I used Luz Almond as I didn’t have any activated almonds at the ready here, and they’re amazing – glass packed, no short cuts))


Thermomix Instructions

  • Blend everything together for 15 seconds, speed 8. Then set thermomix to 100C, 4 minutes, speed 3. Wait for the bip bip bip and presto – enjoy!

Regular Instructions

  • BLend everything on high until you can’t see bits of ginger / turmeric.
  • Transfer to a little saucepan and heat until it simmers. Turn off the heat and ewither strain through muslin if you don’t like ‘bits’, or enjoy as is.
  • Poshify with a cinnamon quil.

To make your own almond milk

  • Blend on high 1 cup almonds (activated if you can. Read here to get up to speed on that) with 2.5 cups filtered water for at least 1 minute (you can use a blender, a food processor, a stock blender or a Thermomix). Strain in a nut bag or muslin and keep the ‘meal’ for baking your next batch of brownies or heat with coconut milk and sprinkle berries and cinnamon for a grain free ‘porridge’.

photo (13)

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