Non-Alcoholic Drinks Recipes Everyone Will Love - Foolproof Living

CAVA Cucumber Mint Lime Drink (Copycat Recipe)

Aysegul Sanford — Tue, 05 Aug 2025 12:59:20 +0000

As I set out to recreate CAVA’s cucumber mint lime drink, I started with a base of lime juice, almost like making a classic limeade. At first, I blended cucumber juice, lime juice, and a bit of simple syrup. It was good, but honestly, it just tasted like limeade. It was nothing memorable.

Then I came across a tip that suggested enhancing limeade with lime zest and a splash of lemon juice. That tip was golden. Those two small additions completely transformed my simple drink into something bright, layered, and refreshing, and more importantly, just like the version I love at CAVA.

This homemade cucumber mint lime juice drink recipe has that exact light, crisp, and not overly sweet flavor. It’s also incredibly easy to customize, can be served non-alcoholic or as a cocktail, and is also make-ahead friendly, making it a total crowd-pleaser for any warm day. Not to mention, making your own is way more cost-effective than buying at the store.

Cava Cucumber Mint Lime Ingredients

To make this copycat CAVA cucumber mint limeade, you only need a few simple, fresh ingredients you probably already have in your fridge/pantry. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing:

For the Mint Simple Syrup

Sweetener: Traditionally, simple syrup uses equal parts sugar and water. I like to use honey (or agave syrup) instead, inspired by my Honey Simple Syrup recipe, to keep the drink naturally sweetened. Both options work beautifully.

Mint: Any fresh mint you grow or can find in your local supermarket will do. Peppermint or spearmint are both great choices.

For the Drink

Cucumbers: I prefer Persian cucumbers for their crisp, sweet taste, but English cucumbers are a great substitute. Peeling is optional, but if you keep the skin on, give it a taste first to make sure it’s not bitter, since older cucumber skins can sometimes be tough and a bit bitter.

Lime and Lemon Juice & Zest: Freshly squeezed juice is best for a bright, clean taste. Bottled juice works in a pinch, but if you can, squeeze your own. When I was testing this recipe, I noticed that using only the juice didn’t quite capture the citrusy kick that makes CAVA’s version so refreshing.

That’s when I decided to add the zest of both lime and lemon. It turned out to be the missing piece, bringing the drink much closer to the one I first enjoyed at CAVA.

Ice: Cubed or crushed ice keeps the drink cold and refreshing.

For the Garnishes

This is where you can have some fun. Add cucumber slices, sliced lime, or fresh mint sprigs for a pretty, restaurant-style touch.

How To Make Cucumber Mint Limeade?

Although it may seem like a lot of steps, making this refreshing drink is actually quite simple. Just follow the easy steps below:

Step 1 – Make the mint simple syrup: To keep my drink naturally sweetened, I am making a batch of my honey syrup recipe. That being said, you can make it with regular simple syrup by using 3/4 cup of granulated sugar and 3/4 cup of water, following the same steps.

If you are following in my footsteps, combine honey (or sugar) and water in a small saucepan over medium heat. Cook, stirring occasionally, until the honey fully dissolves. Refrain from boiling honey, as exposure to high heat can potentially degrade the nutritional value and natural flavors of your honey.

Remove from the heat and stir in the mint leaves, ensuring they are fully submerged. Let them steep for 15-20 minutes, then strain and set aside to cool.

Step 2- Puree the cucumbers: Cut the peeled cucumbers into small chunks and transfer them into a food processor or high-powered blender and blend until smooth and lightly pureed.

Step 3- Strain the juice: Pour it into a fine-mesh strainer set over a bowl (or a nut milk bag would also work). Use the back of a spoon or spatula to press out as much of the juice as possible. In the end, you should get about ½ cup of cucumber juice.

Step 4 – Mix the drink: Grab a large pitcher and pour in all the prepared ingredients, starting with cucumber juice, lime and lemon zests and juices, now-cooled mint simple syrup, and 2 cups of cold water. Give it a good stir to ensure everything is thoroughly mixed.

Step 5 – Chill & Serve: Cover and refrigerate for an hour or two to allow the flavors to blend together. When ready to serve, fill glasses with ice and pour the drink over it. Garnish it with a sprig of fresh mint and your other preferred garnishes.

How To Make Ahead and Store?

One of the best parts about this cucumber mint limeade is how easy it is to prepare ahead of time. It’s perfect for entertaining or for keeping a refreshing drink ready in the fridge all week.

Make Ahead: The mint simple syrup can be made 1-2 days in advance and stored in an airtight jar or bottle in the refrigerator.

If you’d rather mix the whole drink ahead, you can prepare it a day in advance. Just cover and refrigerate until ready to serve.

Storage: Store the finished drink in a sealed pitcher in the refrigerator for up to 3-4 days.

It’s normal for the liquid to separate as it sits. Just give it a good stir before pouring.

Freezing for Later:

A fun option is to freeze the cucumber mint limeade in ice cube trays. Once frozen, drop the cubes into a glass of water or sparkling water for a light, refreshing sip without making a whole batch.

I like using silicone ice cube molds (affiliate) so the cubes pop out easily.

Expert Tips:

Adjust sweetness to your liking: If you’ve ever made lemonade or limeade, you know that not all lemons and limes taste the same. Some are sweeter while others can be quite tart. I find that about ¾ cup of simple syrup is just right for this cucumber mint drink, but you can easily adjust it according to your taste buds. If it tastes too strong, add a bit more water. If you’d like it sweeter, stir in a touch more syrup until it’s just right for you.

Freshly squeezed juice is best: Fresh limes and lemons make all the difference in this mint and cucumber drink. While bottled juice is a convenient shortcut, it often tastes flat or even slightly bitter. If you can, take the extra few minutes to squeeze your own; it gives the drink a much brighter, cleaner taste.

Don’t skip the straining: It may feel like an extra step, but straining makes a big difference. For a smooth, pulp-free cucumber drink, be sure to strain the mixture before serving. It keeps the drink light, clean, and refreshing.

Chill thoroughly: For the best taste, let the cucumber mint refresher chill in the refrigerator for at least 1-2 hours before serving. This gives the flavors time to meld together. If you’re short on time, you can cut the chilling time by starting with cold ingredients, like refrigerated cucumbers and citrus.

Don’t forget the garnishes: A few simple garnishes can take this beverage from everyday to eye-catching. Add lime slices, sliced cucumber, and a sprig of mint (though be sure to remove the woody stems) to make it look as refreshing as it tastes. For the prettiest presentation, serve it in a clear glass or pitcher over ice; it’s an instant crowd-pleaser.

Variations

One of the best parts about this cucumber mint drink recipe is how easy it is to customize. With just a few simple swaps or additions, you can make it fit any occasion, like serving it to kids on a hot afternoon or mixing it up for friends at happy hour.

Add Sparkling water: For a bubbly twist, replace some or all of the water with sparkling water. You can even use lightly flavored sparkling water (like Bubly or Spindrift) that you enjoy. It adds a refreshing fizz and makes the drink feel extra special.

Turn it into agua fresca: For a lighter taste, similar to a cucumber mint agua fresca, use less citrus and more water.

Make it a cocktail: This limeade is the perfect base for gin, vodka, or even white rum. Add a splash over ice for a refreshing adult beverage.

Add some ginger: If you enjoy a little spice, try steeping a few slices of fresh ginger in the mint simple syrup. It adds a subtle warmth and zing that balances beautifully with the cool cucumber and bright citrus.

What to Serve It With

This cucumber mint lime CAVA recipe is honestly one of those drinks that just goes with everything. It’s light, refreshing, and makes whatever you’re eating taste even better. But if I had to pick my favorites, these are the times I always want a glass in my hand:

With my copycat CAVA bowl: The ultimate beverage to complete your homemade CAVA bowl experience. You’ll feel like you’ve brought the whole restaurant experience right into your kitchen.
To accompany your mezze platters: CAVA’s cucumber mint lime drink is the perfect accompaniment to mezze spreads set up with Mediterranean Hummus, Baba Ghanoush, CAVA’s famous feta dip, and Muhammara Dip served with Pita or Lavash.
Next to grilled meats & vegetables: My go-to move is to make a large pitcher and keep it chilled in a cooler for an easy, refreshing drink that everyone will love. It goes perfectly with many of my Mediterranean-inspired meals like Harissa Grilled Chicken, Rack of Lamb, or Beef Babobs.
With fresh salads: Any of my Mediterranean salads, whether it is Greek Cucumber Salad, Cucumber Mozzarella Tomato Salad, or Turkish Shepherd Salad.

FAQs

Can I substitute fresh lime juice for bottled juice?

Yes, you can. However, please keep in mind that freshly squeezed juice will be better in terms of flavor.

Should I peel the cucumbers for this drink?

Peeling is optional, but here’s a little trick: if you decide to keep the skin on, give it a taste first. Older cucumber skins can sometimes be a little bitter, and I wouldn’t recommend that for this drink.

How long does Copycat Cava Cucumber Mint Limeade last?

As long as it is kept in an airtight container in the fridge, this drink will taste fresh for up to 5 days. You may notice some natural separation, which is completely normal. Just give it a quick stir before pouring, and it should be good to go.

Can I make this drink alcoholic?

Absolutely! This limeade is the perfect base for a summer cocktail. It pairs wonderfully with a splash of white rum, gin, or even vodka. You can just add a shot or two over ice, and you’ve got a fantastic new happy hour drink ready to go!

Similar Drink Recipes You Might Like

If you’re as obsessed with this CAVA drink as I am, you’ll love these other refreshing recipes from the archives:

If you are in search of the most refreshing summer drink on a hot day, look no further than my Strawberry Basil Mocktail. Made in just a few minutes with strawberries and fresh basil, it’s such a nice twist to the classic version.
Elevate your lemonade game with my go-to Rosemary Lemonade Recipe, made from scratch with a unique hint of vanilla.
Inspired by a trip to Dominica, my honey-sweetened Iced Ginger Tea is a true summer treat for any ginger lover.

Photos by Tanya Pilgrim.

CAVA Copycat Cucumber Mint Lime Recipe

If you've been looking for a good recipe for CAVA's Cucumber Mint Lime Juice Drink, you are in the right place! This refresher is cool, crisp, and just the right amount of citrusy. Perfect for get-togethers, cocktails, or a refreshing sip for the kids.

Course Non Alcoholic Drink

Cuisine Mediterranean

Diet Vegetarian

Prep Time 20

Cook Time 3

Cooling time 2

Total Time 2 23

Servings servings

Calories 153kcal

Author Aysegul Sanford

Equipment

Ingredients

For the simple syrup:

⅔ cup honey or sugar
⅔ cup water
1 cup fresh mint leaves rinsed and picked over – plus more as garnish (15 g)

For the drink:

6 Persian cucumbers peeled and cut into chunks or 2 English cucumber (peeled), plus more as garnish
Zest of 1 lime 1g – about 1 tsp
Zest of 1 lemon 1g – about 1 tsp
1 ½ cups fresh lime juice about 10-12 medium-sized limes
½ cup fresh lemon juice about 5 medium-sized lemons
2 cups water

As Garnish:

1 lime sliced
Ice for serving

Instructions

Make the Mint Syrup: In a small saucepan, combine honey (or sugar) and water. Warm over medium heat, stirring occasionally, until the honey dissolves completely. Remove from the heat and stir in the mint leaves. Make sure they're fully submerged. Let steep for 20 minutes, then strain and set the syrup aside to cool.
Juice the Cucumbers: Place peeled cucumbers in a food processor and blend until smooth. Set a fine mesh sieve or colander over a bowl and pour in the puree. Use a spoon or spatula to press out as much juice as possible. You should get about ½ cup of cucumber juice.
Mix the Drink: In a large pitcher, combine the cucumber juice, lime zest, lemon zest, lime juice, lemon juice, and the cooled mint syrup. Add 2 cups of water and stir well.
Chill: Cover and refrigerate for 1-2 hours to allow the flavors to blend together.
Serve: When ready to serve, fill glasses with ice, cucumber slices, and lime slices. Pour the drink over the ice and garnish with fresh mint.

Notes

Yields: This recipe makes about 6 to 7 cups of limeade, ideal for serving 6 people. The nutritional values below are per serving.
Simple syrup: I made a honey simple syrup to keep my drink naturally sweetened, but you can make a regular simple syrup by mixing an equal amount of granulated sugar with water (1 to 1 ratio). Do not skip this step, otherwise the sugar will not dissolve in the drink.
Taste and adjust: Not all lemons and limes are created equal. Some can be sweet, some can be too tart. Once you mix all the ingredients, be sure to give it a taste and adjust with more water or syrup.
Storage: Store leftovers in a bottle or jar with a tight fitting lid for upto 3-4 days. Be sure to give it a good shake before serving.

Nutrition

Strawberry Banana Smoothie with Yogurt

Aysegul Sanford — Fri, 23 May 2025 22:12:10 +0000

Banana and Strawberry Smoothie Ingredients

You’ll need only four basic ingredients to make this banana strawberry smoothie recipe. I have listed all the ingredients in the recipe card below, but below are some helpful notes to make it your own.

Fresh strawberries: When they’re in season, I always go for fresh strawberries. They are naturally sweet, and I never feel the need to add extra sugar. If you’re making this in the off-season, frozen strawberries work too. Just be aware that your smoothie will be thicker, and you might need to add more milk to adjust the consistency.

Banana: Using a frozen banana gives this smoothie a creamy texture and chills it without needing ice. If you only have a fresh banana, that’s fine too. I usually go for a ripe, soft banana since it’s sweeter and helps avoid adding any sweeteners.

Yogurt: Any type of yogurt will work here. I usually use plain or vanilla yogurt that I make from plain yogurt. Plain Greek yogurt is a good option if you like a thicker smoothie, though you may need to add a little extra milk. For a dairy-free or vegan smoothie, plant-based yogurts like cashew or almond yogurt are great. Personally, I like cashew yogurt because it has a more neutral taste that doesn’t overpower the fruit.

Milk: You can use regular or any plant-based/dairy-free milk you have on hand. Almond milk, oat milk, or soy milk are all good choices and blend well with the other ingredients.

Optional Add-Ins

This strawberry banana smoothie recipe is simple and satisfying as is, but it’s also easy to customize. Here are a few optional add-ins you can try to make it your own:

Sweeteners: I find the smoothie sweet enough with just fresh fruit, but if you want a little extra, a drizzle of honey or maple syrup works well. I often use local honey, especially during allergy season.

Protein: If you want to turn this smoothie into a more filling breakfast or post-workout snack, adding protein is a great option. A scoop of your favorite protein powder blends in easily, or you can use a tablespoon of peanut butter (or almond butter) for extra creaminess and a touch of nutty taste.

Superfoods: While optional, adding a spoonful of chia seeds, ground flax seeds, or hemp seeds is an easy way to include a bit more fiber and protein. The good news is that they mix in well and do not change the taste much.

Greens: A small handful of spinach or baby kale blends in well and is an easy way to add more vegetables to your day. The fresh fruit does a great job masking the taste, especially if you’re making this for picky eaters (or trying to sneak in some greens yourself).

Flavor boosters: For an extra layer of warmth and sweetness, a tiny splash of vanilla extract can truly elevate this smoothie. It’s my secret touch that makes it taste a bit more gourmet without any extra effort.

How To Make a Strawberry Banana Smoothie with Yogurt?

Making this smoothie is as simple as it gets. It comes together in just a few minutes, and cleanup is minimal—perfect for busy mornings or a quick afternoon pick-me-up.

Grab your blender: If you have a high-powered blender like a Vitamix, this is a great time to use it. That said, a standard blender will work just fine for this banana and strawberry smoothie.

Add ingredients: For best results, start with the softer ingredients. Add your liquids and softer ingredients, meaning your yogurt, milk, and fresh strawberries (and of course any of the optional add-ins, if using). Then top it with the frozen banana. This layering helps the blades move freely without getting stuck and blend everything more easily. This is especially helpful if you do not have a high-powered blender because “the vortex” that the softer ingredients create helps break the fruit more efficiently without overworking your blender.

Blend: Start on a low speed to help break down the fruit gradually and avoid splashes, then increase to high and blend until everything is thoroughly combined and smooth to your liking. If you like your smoothie thinner, add a splash more milk and blend again.

Taste and adjust: Give it a quick taste. If you want more strawberry or banana flavor, feel free to toss in a little extra and blend again. Smoothies are wonderfully flexible, so make it your own according to your taste.

Helpful Tips

Using ice: I avoid using ice in my smoothies to prevent diluting the rich fresh fruit flavors. That said, if you’re using fresh bananas, a small amount of ice can help chill the smoothie without changing its consistency too much.

Consistency and texture: This is where you have so much creative control. If you prefer your smoothie thick and creamy, blend less or add a bit more fruit. For a thinner, smoother texture, just add more milk or yogurt.

Quick blender clean up: This strawberry banana smoothie takes just 5 minutes to make, but let’s be honest, cleaning the blender often takes longer. Here’s my go-to trick: fill the empty blender with warm water and a drop of dish soap, blend for about 30 seconds, then rinse. That’s it. No scrubbing needed!

FAQs

How do you freeze bananas to make this smoothie?

Peel and slice a ripe banana and place the slices on a sheet pan lined with parchment paper in a single layer. Place in the freezer for at least 3 hours or overnight.

Can I use a fresh banana instead of frozen?

Yes, you can. However, keep in mind that using frozen bananas make the smoothie creamy without using ice. If using fresh, feel free to use a handful of ice to make it cold.

How can I make my smoothie thicker or thinner?

Add more fruit to make it thicker or more liquid to make it thinner.

More Smoothie Recipes:

It is no secret that smoothies are wonderful when you need a quick breakfast or snack. Over the years I have shared many smoothie recipes. Below are a few of my favorites. If you enjoyed this strawberry banana smoothie you might also like them.

My go-to green smoothie 👉🏻 This Pineapple and Kale Smoothie is a green powerhouse. Similar to this strawberry banana recipe it is made without any added sugar.
Favorite turmeric smoothie 👉🏻 I make this Turmeric Ginger Smoothie made with carrots, fresh ginger and fresh turmeric is sunshine in a glass.

Strawberry Banana Smoothie with Yogurt Recipe

A quick and easy strawberry banana smoothie made with yogurt, milk, and no added sugar. Perfect for breakfast or a refreshing afternoon snack. Ready in just 5 minutes!

Course Smoothie

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 10

Servings servings

Calories 173kcal

Author Aysegul Sanford

Ingredients

2 cups fresh strawberries hulled and cut in half – 275 g
½ cup plain yogurt or vanilla yogurt or plant based yogurt
½ cup milk regular or plant-based milk
1 frozen banana sliced 125 g.

Optional Add ins:

1 tablespoon chia seeds
1 tablespoon hemp seeds
½ teaspoon vanilla extract

Instructions

Place strawberries, yogurt, milk, and frozen banana slices in a blender.
Start blending at low speed and then up the speed and blend until smooth.
Serve right away.

Notes

Yields: This recipe makes about ~ 2 cups of smoothie, ideal for 2 adult servings. The nutritional values below do not include calories from optional add-ins.
Storage: Place leftovers in an airtight container or jar and keep in the fridge for up to 2 days. Be sure to shake well before serving.
Freezing: For longer storage, you can freeze it in a freezer-safe container or popsicle molds for up to 1 month.

Nutrition

Ayran – Turkish Salty Yogurt Drink

Aysegul Sanford — Wed, 15 May 2024 20:46:00 +0000

What is Ayran?

If you have visited Turkey or been to a Turkish restaurant, you have probably heard about the popular Turkish yoghurt drink, ayran. It is one of the most popular drinks we serve with any spicy meal, whether kabob or vegetables. Made up of only three ingredients: yogurt, water, and salt, a serving of Turkish ayran is considered one of the best ways to treat yourself on a hot summer day.

While it originated from Turkey, many Balkan, Central Asia, Middle East, and Mediterranean countries, such as Greece, Bulgaria, Armenia, Iran, Lebanon, and Iraq, also serve this salted yogurt drink with minor variations. For example, the Iranian version of ayran, called doogh, is often served with fresh mint, while the Arabs make a similar version and call it laban. The Greek version, ariani, is also very similar to ayran.

If you are familiar with Indian lassi, you might recognize the similarity in the texture of both drinks. However, unlike ayran, lassi is usually served sweet, often flavored with sugar, honey, or fresh fruit.

Ayran Ingredients

The good news is that this Turkish yogurt drink recipe uses only 3 simple ingredients you probably already have on hand. You will need:

Plain Yogurt: I recommend using plain whole milk yogurt with no added sugars. You can also use low-fat or no-fat yogurt, but low-fat yogurt may not achieve the traditional creamy consistency. On the other hand, you can use plain Greek yogurt (also known as strained yogurt), but since it is thicker, you will need to use more water to adjust its consistency.
Cold Water: To keep this Mediterranean yogurt drink super refreshing, using cold water is essential. Some recipes suggest using ice, but I don’t recommend it as it can dilute the drink, affecting its consistency and texture.
Salt: You can use kosher, table, or sea salt.

Optional Add-Ins & Substitutions:

Mint: During the summer months, I usually add a few leaves of chopped fresh mint to my ayran recipe. You can, however, also use dried mint if that is all you have.
Sparkling water: Growing up, we never added sparkling water to ayran, but with carbonated drinks becoming more popular, I see many people making this yogurt drink with sparkling water instead of regular water. This simple substitution for water can make it more palatable for people who enjoy carbonated beverages and are looking for a unique twist on the classic Ayran Turkish drink recipe.
Cucumber: Again, it’s not traditional, but I’ve seen a few slices of cucumber added as a garnish to make it look appetizing and reiterate that it is a salty drink.

How To Make Turkish Ayran?

The best part about making this Turkish yogurt recipe is that it takes no more than 5 minutes. I prefer a whisk, but you can also use an electric blender. Whipping it up in a blender is especially handy if serving it to a crowd or making a large batch. Below are the steps to make it both ways:

Ensure a smooth texture: Place yogurt in a large bowl or measuring cup and whisk until it is smooth and free of lumps.
Whisk: Add water and salt to the bowl and whisk vigorously until combined. Taste for seasoning and adjust if necessary. Alternatively, you can put all of the ingredients in a blender and blend until fully combined.
Chill: Tightly cover your yogurt milk drink in a glass bottle with a lid (or stretch film). Store in the fridge until ready to serve or for up to 2 days.
Garnish & serve: Give it a good shake before pouring it into glasses, and garnish with fresh mint leaves if desired.

What To Serve with Ayran?

This Middle Eastern yogurt drink pairs wonderfully with several dishes, especially those with bold flavors and spices. Whether you’re having a meaty feast, a vegetarian delight, or a simple snack, ayran enhances the flavors and provides a refreshing balance to any dish it’s served with. Here are some delicious options to serve alongside this refreshing yogurt drink:

Kabobs: Whether you serve Shish Taouk, Chicken Shawarma, Doner Kebab, or Oven-Baked Beef Kabobs, ayran is the perfect accompaniment, providing a cooling and balancing effect.
Meat dishes: Popular Turkish dishes like Turkish Stuffed Eggplant (aka Karniyarik), Turkish Kofta Meatballs, Roast Rack of Lamb, Turkish Pasta, or lahmacun pair beautifully with this ayran yoghurt drink. The cold and refreshing drink cut through the richness of these hearty meat dishes (and spicy foods in general), enhancing the overall flavors.
Vegetarian Dishes: This drinkable yogurt drink pairs well with vegetarian dishes like Bulgur Wheat Pilaf, Spinach Borek, and Turkish Tabbouleh. Its tangy flavors complement the savoriness of these dishes, adding a refreshing touch to your meal.
Snack: If you want to transport yourself to Turkey within seconds, you need to do what Turks do: Serve ayran with simit (also known as Turkish bagel) for a simple yet satisfying snack. The chewy, sesame-coated bread and the cool, salty yogurt drink are delightful at any time of the day.

FAQs

What does ayran taste like?

Ayran has a refreshing, tangy flavor with a slight saltiness. The yogurt gives it a creamy texture, while the added water makes it light and easy to drink.

Are ayran and kefir the same thing?

No, ayran and kefir are not the same things. Kefir is a fermented milk drink made using kefir grains, which contain a mix of bacteria and yeast, while ayran is made by mixing yogurt, water, and salt. They both have a tangy taste, but kefir offers a slightly effervescent texture due to the fermentation process.

What are the benefits of drinking ayran?

The traditional Turkish drink offers several health benefits. Since it is yogurt-based beverage, it is high in protein and a great source of essential nutrients, including calcium, potassium, and vitamin B12. Additionally, its salt content can help replenish electrolytes lost through sweat, making it particularly beneficial during hot weather or after physical activity. Lastly, the yogurt in ayran provides probiotics, improving gut health and aiding digestion.

Other Must-Try Turkish Recipes

If you make this recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Ayran Recipe – Turkish Yogurt Drink

Enjoy the deliciously refreshing Ayran, a Turkish salted yogurt drink made from yogurt, water, and a pinch of salt. Serve it as an accompaniment to your favorite kabobs and meat dishes, or treat yourself to a healthy midday snack to cool off on a hot day.

Course Non Alcoholic Drink

Cuisine Turkish

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 75kcal

Author Aysegul Sanford

Ingredients

2 cups whole milk plain yogurt unsweetened
1 cup cold water
¼ teaspoon kosher salt

Optional Add-Ins

A few leaves fresh mint chopped or dried mint

Instructions

Place yogurt in a bowl and whisk until smooth and no lumps remain.
Add water and salt to the bowl and whisk vigorously until combined and the texture is creamy and smooth.
Taste for seasoning and adjust if necessary.
If preferred, add in some chopped mint for flavor. Pour into a glass jar, cover tightly with a lid, and chill until ready to serve.

Notes

Yields: This recipe makes 4-5 cups of ayran, ideal for 4 servings. The nutritional information below is per serving.
Yogurt: While I highly recommend using whole milk yogurt, you can also use low- or nonfat yogurt, though it won’t be as creamy. Greek yogurt can also be used, but you should use more water (about 1/2 to 3/4 cup) to get the right consistency.
Storage: This yogurt drink will keep fresh in the fridge for up to 2-3 days as long as it is kept in an airtight container (such as a glass jar with a tight-fitting lid). Be sure to shake well before serving.
Foam on top: The ayran served in most kebab restaurants has a layer of foam on top, filled with visible air bubbles. Many Turkish people consider frothy ayran a sign of freshness and consider it the best part of the drink. When making it at home, the way to achieve bubbles on top is to whisk or shake it vigorously.
Adjust consistency and taste: The ideal yogurt-to-water ratio is 2 to 1. In other words, to make 4 servings of this yogurt drink, I use 2 cups of yogurt and 1 cup of water. However, you can adjust the consistency to your preference by adding more or less of each ingredient. The same goes for the amount of salt you use.
Serve it chilled: This drink is best served cold. For the best results, make a batch and store it in a glass jar in the fridge. You can also put the ingredients in a cocktail shaker with a few ice cubes, shake it vigorously, and strain it into a glass. Be sure to strain out the ice to avoid diluting the drink.
Keep it in the fridge: Since ayran is a dairy-based drink, it should be stored in the fridge (At or below 40°F (4°C)) to prevent bacterial growth and spoilage.

Nutrition

Virgin Pina Colada

Aysegul Sanford — Mon, 24 Jul 2023 00:57:04 +0000

If you have ever wondered how to make a virgin pina colada or just need a non-alcoholic drink to sip on to feel like you are on a tropical island, you have come to the right place. This alcohol-free pina colada recipe has the same creamy, beachy vibes as this Pina Colada Smoothie but with a mocktail twist.

And if you are looking for more refreshing non-alcoholic drinks, make sure to check out our Strawberry Basil Limeade, Rosemary Mint Lemonade, Kale Pineapple Smoothie, and Ginger Iced Tea.

Virgin Pina Colada Ingredients

A frozen virgin pina colada recipe only requires a handful of key ingredients. It’s a short list of tropical flavors, including the following ingredients:

Frozen Pineapple: Look for frozen pineapple chunks in the frozen fruit section of your local grocery store. If you cannot find frozen pineapple, flash freeze fresh pineapple. To do so, simply remove the outer skin and core, then cut the pineapple into bite-size pieces. Place on a parchment-lined baking sheet and freeze for 30 minutes – 1 hour. You can also add more ice if frozen pineapple is unavailable.
Coconut Milk: We used full-fat coconut milk to create a healthier (and mildly sweet) version. For a sweeter take, make a virgin pina colada with 3-ingredients by using 1 cup sweetened Coco Lopez Cream of Coconut (affiliate link) and omitting the coconut sugar – add more pineapple juice (or try coconut water) if you find the mixture to be a little too thick.
Pineapple Juice: We think that unsweetened pineapple juice, usually found in a can, gives this Piña Colada mocktail an even more tropical flavor. Add more juice after blending based on your desired consistency. Swap it out for mango juice or orange juice for a different flavor.
Ice Cubes: Ice adds a creamy, slushy, icy texture. You can also use about ½ cup crushed ice, which will blend more evenly.
Coconut Sugar: Coconut sugar keeps it naturally sweetened with no refined sugar. Add more after blending if you would like it on the sweeter side.
Garnish: Stick to the classic fresh pineapple wedge or pineapple slices and maraschino cherry. Or, give it a real warm beach vibe with fresh mint and a mini cocktail umbrella. Maple Whipped Cream or a dollop of Honey Ice Cream takes it that much more over the top.

Optional Add Ins / Variations

Rum: Make a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.
Extracts: If you would still like to enjoy a pina colada mocktail, but with rum flavor, add 1 – 2 tsp rum extract for extra flavor. A dash of vanilla extract never hurts, either.
Lime Juice: Add a squeeze of fresh lime juice to balance the sweetness of the pineapple and coconut flavor.

How to Make Pina Colada without Alcohol?

Non-alcoholic pina coladas are ready in less than 5 minutes after a quick whiz in the blender. It is so refreshing and creamy, you will never miss the alcohol. Here’s how I like to do it:

Add ingredients to blender: In this order, place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
Blend: Start off on low power, then increase to high power and blend until smooth, about 30 seconds. Taste for sweetness and add more if desired.
Serve: Pour into a chilled cocktail glass. Garnish with pineapple wedges and maraschino cherries.

How to Make Ahead and Store Leftovers

While this homemade non-alcoholic pina colada is best served the moment it is made, there are a few steps you can take to get ahead. You can:

Make Ahead: Prep and measure out all the ingredients in advance. Keep stored in the freezer and fridge, respectively.
Storage: Leftover virgin pina colada mix can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!

Expert Tips

Coconut milk vs coconut cream: This recipe is best made with canned coconut milk rather than coconut cream (which has a higher fat content). To make sure the can of coconut milk is well blended, vigorously shake before opening or blend in a high-speed blender.
Use a hurricane glass: Stick to the curved hurricane glasses for classic pina coladas right at home.
Chill cocktail glasses: Chilled cocktail glasses keep the drink super cold without diluting it with extra ice. Place the glasses in the fridge or freezer for at least 1 hour, or until ready to serve.
Prep the garnishes: Make sure to have pineapple wedges and maraschino cherries at the ready so that your virgin colada cocktail doesn’t have time to melt. And don’t forget the paper umbrella for authentic Caribbean vibes.

FAQs

What’s in a virgin pina colada?

This healthy and mildly sweet pina colada without alcohol is made with frozen pineapple, coconut milk, pineapple juice, ice, and coconut sugar.

Who invented the pina colada?

Deemed the official drink of Puerto Rico, the first accounts of a pina colada came from bartender Ramon “Monchito” Marrero at the Caribe Hilton in 1954 in San Juan, Puerto Rico.

Why is it called virgin pina colada?

Pina Colada is Spanish for ‘strained pineapple’. Virgin pina colada denotes an alcohol-free version, which means the whole family can enjoy this fun drink on a hot summer’s day.

Are virgin pina coladas healthy?

This virgin colada is quite healthy as it contains no refined sugar, no alcohol, and clean, fresh ingredients you can feel good about. As a bonus, it is also vegan and dairy-free.

Other Non-Alcoholic Recipes You Might Also Like:

If you enjoyed this non-alcoholic pina colada recipe, I am pretty sure you will also like a few of our other mocktails. Below are our favorite summer sips that are worth checking out:

If you try this Pina Colada recipe without alcohol, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Virgin Pina Colada Recipe

Here’s a simple Virgin Pina Colada recipe that’s made with healthier ingredients without any refined sugars. With only four simple ingredients, you can make this non- alcoholic and refreshing drink in minutes. It is surely the best mocktail to enjoy on a hot summer day.

Course Non Alcoholic Drink

Cuisine Caribbean

Diet Vegan

Prep Time 5

Total Time 5

Servings serving

Calories 144kcal

Author Aysegul Sanford

Ingredients

2 cups frozen pineapple chunks (8 ounces)
1 can unsweetened coconut milk (13.5 ounces) – Shake well
½ cup unsweetened pineapple juice
1 cup ice
2 tablespoons coconut sugar more if necessary

Garnishes

4 wedges pineapple
4 Maraschino cherries Optional

Instructions

Place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
Blend until smooth. Taste for sweetness and add more if necessary.
If preferred, pour into a glass and garnish with pineapple wedges and Maraschino cherries (if preferred.)

Notes

Yields: This recipe yields ~ 32 ounces of virgin colada. Each serving is about 8 ounces.
Chill your glasses: Place your glasses in the freezer at least 30 minutes before making this drink to ensure that they are super cold.
Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!
Rum: Turn this into a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.

Nutrition

Honey-Sweetened Strawberry Basil Limeade

Aysegul Sanford — Mon, 19 Apr 2021 15:57:00 +0000

Strawberry season is here and I am putting my favorite berry to use and making a refreshing Honey-Sweetened Strawberry Basil Limeade. This is a refined-sugar free, non-alcoholic recipe that you can serve to everyone in your family throughout the summer.

If you have never tried the combination of lime, strawberries, and basil, it is time that you start because it is out-of-this-world delicious. Sweetened with honey syrup, this strawberry basil mocktail recipe takes less than 10 minutes of hands on time to make and can be made ahead of time.

Ingredients:

You will need fresh limes, strawberries, basil leaves, water, and honey simple syrup (honey and water).

While you can use store bought lime juice, I highly recommend taking the time to juice your own because the difference between is taste is worlds apart. Freshly squeezed limes deliver a much more refreshing taste.

You might ask, how many limes will I need for 1 cup of lime juice? The answer is that it depends on the size of your limes, but I usually use 10-12 limes.

How To Make Strawberry Basil Limeade?

The recipe for this refined sugar-free limeade recipe has 5 folds:

Make honey simple syrup: Mix together 1 cup of honey with 1 cup of water in a saucepan over medium-low heat. Heat until honey fully dissolves. Set it aside to cool.

Related: Having been sharing only naturally sweetened recipes since 2016, I only use honey syrup to sweeten my alcoholic and non alcoholic beverages. If you want to know more about it, be sure to check my detailed post of how to make honey syrup at home.

Zest & Squeeze lime: In order to up the lime flavors in my strawberry basil limeade, I zest the lime and add it into the honey simple syrup. It is an optional step but it is an easy way to make it even more delicious.
Squeeze the limes and place in a large jug.
Prep strawberries and basil: Cut up strawberries in chunks and place it in the jug along with torn fresh basil leaves.
Add in water: Pour in 6 cups of water and now cooled honey syrup. Give it a stir, cover it with a lid (or cover it with stretch film),place it in the fridge, and let it rest for 2 hours, preferably overnight.
Serve: When ready to serve, fill glasses with ice, pour in strawberry limeade, and garnish with sliced lime, fresh basil, and chunks of strawberries.

Make Ahead & Storing Instructions:

Make ahead instructions: You can make this basil limeade a day in advance. As a matter of fact, I recommend doing so. The time spent resting in the fridge brings everything together and makes the most delicious summer drink. Simply follow the recipe as written and give it a good shake before serving.
Storage: If you are planning to serve it on the next day I recommend placing it in a bottle (I like 1 liter Weck bottles (affiliate link)) with a lid so that it will stay fresh. This way, it should stay fresh up to 3 days.

Variations:

With just a few quick swaps or addition, you can change up this easy strawberry and basil drink recipe.

Use fresh mint instead of basil: I have made this strawberry basil drink many times by switching mint with basil. It is an easy 1 to 1 swap and just as refreshing and delicious.
Muddle Strawberries with basil: I like to leave the strawberries in chunks but you can also muddle them with fresh basil leaves before putting them in the liquid mixture.
Strawberry Basil Lemonade: Don’t have limes on hand? Use lemons and turn it into a lemonade.
Honey Basil Simple Syrup: If you want more of a pronounced basil honey flavor, simply place a few fresh basil leaves in the honey syrup and let them steep for 10-15 minutes before adding it into the drink.
Strawberry Basil Cocktail: If you want to turn this strawberry basil drink into a refreshing summer cocktail, you can add in a shot of (2 oz. per serving) tequila, vodka or gin. I honestly cannot imagine a better happy hour cocktail.

Other refreshing sugar-free drinks you might like

Mint and Rosemary Lemonade
Ginger Iced Tea
Lemongrass Ginger Rhubarb Soda – Vanilla and Bean
Strawberry Sweet Iced Tea (honey sweetened) – Perchance to Cook
Need more inspiration? Check out all our easy drink recipes

Other strawberry drinks you might like

Strawberry Basil Limeade Recipe

This Honey-Sweetened Strawberry Basil Limeade is a great drink that you can make during the hot days of summer. It is refreshing and refined sugar-free made with flavoring freshly squeezed limes with chunky strawberries and basil.

Course Non Alcoholic Drink

Cuisine American

Diet Vegan

Prep Time 10

Resting Time 2

Total Time 2 10

Servings servings

Calories 213kcal

Author Aysegul Sanford

Ingredients

To Make the Honey-Sweetened Simple Syrup:

1 cup honey
1 cup water

For the Limeade:

10-12 medium size fresh limes plus 1 more as garnish you need 1 cup of lime juice
1 cup strawberries sliced – plus more as garnish
1/4 cup fresh basil chopped – plus more as garnish
ice
6 cups water

Instructions

To make the honey-sweetened simple syrup:

Place honey and water in a small saucepan. Cook until honey is completely dissolved. Set aside and let it cool.
Zest 3 limes and place the zest in the saucepan with the dissolved honey.

To make the limeade:

Squeeze the juices of the limes. You should have at least one cup of lime juice.
Place the honey mixture and lime juice in a pitcher. Add in sliced strawberries and chopped basil.
Add in 6 cups of cold water and give it a good stir. Place it in the fridge to cool for at least 2 hours.
When ready to serve, pour limeade into glasses filled with ice and garnish with chunks of strawberries fresh basil leaves, and a slice of a lime.

Notes

Make ahead instructions: You can make this basil limeade a day in advance. As a matter of fact, I recommend doing so. The time spent resting in the fridge brings everything together and makes the most delicious summer drink. Simply follow the recipe as written and give it a good shake before serving.
Storage: If you are planning to serve it on the next day I recommend placing it in a bottle with a lid so that it will stay fresh. This way, it should stay fresh up to 3 days.
Got any questions about the honey syrup? Be sure to check out my Homemade Honey Simple Syrup recipe to get all your questions answered.

Nutrition

This recipe was originally published in May 2016. It has been updated with a few new photos and additional helpful information in April 2021. No changes have been made to the recipe.

Honey Simple Syrup

Aysegul Sanford — Sun, 11 Apr 2021 19:56:25 +0000

It is no secret that simple syrup is an essential ingredient if you are a fan of making cocktails regularly. However, did you know that you can also make simple syrup using honey (aka honey water) and use it the same way you use simple syrup made with sugar?

I have been committed to sharing naturally sweetened desserts for over 6 years now, and this is one of those staples that I always have on hand. It takes only a few minutes to make and deserves a spot in your pantry if you are into a healthier way of sweetening your food.

Why should you make your own honey water recipe?

It is an excellent refined-sugar-free alternative to sweeten your cocktails, coffee, or even baked goods.
You can definitely buy honey syrup from the store, but it will cost you somewhere around $10-$30 (Starbucks’ Honey Blend Syrup sells for over $20). Following this honey syrup recipe, you can make as much as you need more economically.
When you make it at home, you know what goes in there. In other words, no preservatives, no additives, and no pasteurization. Plus, you can use your favorite honey.

Ingredients & Ratio of Honey To Water:

All you need is honey and water. My go-to ratio for honey simple syrup is 1 to 1. In other words, you will need 1 cup of water for every cup of honey.

This ratio provides a liquid texture with a runny consistency, which is why people also refer to it as “honey water.” If you want the texture to be thicker (more of a richer texture), you can increase the honey amount and use the ratio of 1 ½ parts honey to 1 part water.

How To Make Honey Syrup?

The steps to making honey-based simple syrup can not be easier. Simply:

Place honey and water into a small saucepan over medium-low heat. The low heat is crucial here as we want to heat it gently.
Heat just until the honey is completely dissolved. You do not need to bring it to a boil (more on that below); we just want to come to a full liquid state. Maintaining a low heat and not boiling it is a crucial step, as it helps prevent exposure to high heat, which can potentially compromise the nutritional value and natural flavors of your honey.

Place in a heat-proof jar with a tight-fitting lid (such as a mason jar or a weck jar – affiliate link). Let it come to room temperature on the kitchen counter. Make sure that it is fully cooled before putting the lid on and storing it in the fridge.

Important Tip – Do not boil honey!

If you ever tried your hand in dissolving honey in cold water (or any other cold liquid), you know that it is almost impossible to do so. You have to thin it out in warm water first.

However, this does not mean you should boil it. According to Bee Health, honey should not be heated rapidly over direct heat. Excessive heat can have detrimental effects on the nutritional state of honey.

That is why we do not want to bring it to a boil. Instead, we are just dissolving honey in water to thin it out and make it easy to mix into drinks and food more quickly.

The best thing about that is that it takes about 2 minutes to completely dissolve, so you don’t have to wait too long in front of the stovetop.

How Long Does It Last?

Honey simple syrup will last up to 1 month as long as it is kept in an airtight container in the fridge. I am a big fan of Weck jars (affiliate link), but a mason jar would also work.

Ways To Use It:

The uses of honey syrup are endless. Here are a few ways I use in my daily cooking:

As a sweetener in cocktails and mocktails: You can pretty much use it in any cocktail or mocktail recipe in place of simple syrup. Try my Raspberry Lemon Drop Martini , Blueberry Tequila Cocktail, Strawberry Basil Cocktail in Pitcher, or Strawberry Basil Mocktail to get you started.
Coffee, Tea, and even specialty drinks: Add in any warm beverage as a sweetener. I usually use it to sweeten my Golden Milk and Ginger Turmeric Tea (my remedy for sore throat).
Breakfast items and baked goods: Drizzle it over pancakes, waffles, or brush over cakes for honey flavor. It is also a good option if you are following a paleo diet.

Variations & Flavor Combos:

Use this basic recipe to make your own flavored honey syrup. Here are a few variations:

Honey Lavender Simple Syrup: Of the heat, steep 3 tablespoons of edible lavender flowers (affiliate link) for every cup of honey syrup for a minimum of 15 minutes up to an hour. The longer it sits, the stronger it will be. Strain and store in an airtight container.
Ginger Honey Syrup: Peel an inch of fresh ginger root and chop it into small pieces. Bring water and ginger to a boil and let it simmer uncovered for 20 minutes. Strain. Add honey and mix until it is fully dissolved.
Use fresh herbs like rosemary and mint: Add in a handful of fresh mint leaves or a few sprigs of rosemary and let them steep for a few hours. I steeped a handful of fresh mint in my CAVA Copycat Cucumber Mint Lime Drink recipe, and it was truly wonderful.

FAQs:

What type of honey should I use?

I usually use local organic honey that I buy from our local farmers’ market. However, raw honey (aka “as it exists in the beehive”) can also be used. While you can use regular store-bought honey, I try to stay away from it as some producers add sugar to bring down the costs.

Can I make honey simple syrup in the microwave?

I would not recommend heating honey in the microwave. Instead, you can heat up the water in the microwave, add in the honey until it is fully dissolved.

Honey Simple Syrup Recipe

This honey syrup recipe requires only 2 ingredients and 5 minutes to make. Make a batch and use it to sweeten cocktails, mocktails, coffee, tea and even baked goods in a natural way.

Course Sweets

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings cup (approx.)

Calories 687kcal

Author Aysegul Sanford

Ingredients

2/3 cup honey
2/3 cup water

Instructions

Place honey and water in a small saucepan over medium low heat.
Cook until honey fully dissolves*, 1-2 minutes.
Place in a heatproof jar, bring it to room temperature and seal with a lid before storing.

Notes

*No need to bring it to a boil: We are heating it until it dissolves. I would highly recommend not heating it any longer as excessive heat can have negative effects on the nutritional state of honey.
A note on the Texture of this honey syrup: Be aware that the texture of this honey syrup is very liquid-y and that is normal. If you want it to have a thicker texture you can use an additional 1/2 cup honey.
How long does it last? Honey simple syrup will last up to 1 month as long as it is kept in an airtight container in the fridge. I am a big fan of Weck jars (affiliate link), but a mason jar would also work.
What type of honey should I use? I usually use local organic honey that I buy from our local farmers’ market. However, raw honey (aka “as it exists in the beehive”) can also be used.

Nutrition

Ginger Turmeric Tea Recipe with Fresh Turmeric

Aysegul Sanford — Fri, 15 Jan 2021 03:48:00 +0000

Please note that I am a home cook, not a doctor or a health professional. This recipe is part of my personal routine and is not intended as medical advice.

10+ Years and 3 Climates: Why I Swapped Store-Bought Turmeric Tea Bags for This Daily Ritual

My obsession with fresh ginger and turmeric didn’t start in a health food store; it started during my years living in the Caribbean. Growing up in the Mediterranean, these roots weren’t part of my daily cooking, so this tea was my very first time incorporating them into my life.

When we moved to Vermont after the Caribbean, it became a staple to help me get through the brutally cold, long winters. Even now, living in Atlanta, Georgia, I still drink it daily during the colder months.

After many years of making and serving this drink, I’ve learned why the homemade turmeric and ginger tea is better than the tea bags you’d buy at the store:

The “Science” is included: To actually benefit from curcumin (the good stuff in turmeric), you need black pepper and a drop of fat. My recipe uses the ratio I’ve perfected over the last decade, so you can actually reap the benefits.

Fresh is better: Nowadays, most supermarkets sell fresh ginger and turmeric in the produce section. And using them in recipes requires no new skills; just a quick chop and you’re 90% done.

It’s cheaper: You aren’t paying for fancy packaging or marketing. Fresh roots are much more affordable and offer a much better flavor than dried tea.

Ingredients For Turmeric and Ginger Tea

The ingredient list for this ginger and turmeric tea is pretty short. While you can find the exact measurements in the recipe card below, here are a few helpful notes from my recipe testing to help you get the best results.

Fresh turmeric: I am using fresh turmeric root, sliced into small pieces. Peeling is optional, especially if you are using organic turmeric root, but make sure to rinse it well under cold tap water before cutting.

Fresh ginger: I am using fresh ginger root, cut into small pieces. Peeling is optional here as well. If the ginger is organic, a good rinse is often enough; otherwise, peel it with the edge of a spoon before slicing.

Black pepper: Turmeric contains a compound called curcumin. On its own, curcumin is difficult for our bodies to absorb. Piperine, a compound found in black pepper, helps with curcumin absorption when paired with a small amount of oil.

However, please keep in mind that you only need a pinch. And in case you are wondering, you will not taste the black pepper in your ginger turmeric tea.

Coconut oil: Turmeric is oil-soluble, which is why a small amount of fat is often added when using it. You only need a small amount, literally ⅛ of a teaspoon. The Ayurvedic tradition usually uses ghee (clarified butter), but any neutral oil, such as coconut or avocado oil, works just as well.

Sweetener: I usually sweeten this tea with honey, but you can use any sweetener you like, such as maple syrup or regular granulated sugar.

A word of caution when using honey: If you watch the how-to video in the recipe card below, you’ll see that I add honey into the pot. And if you read the comments below the video, you’ll see many people saying the same thing.

That was a bad move on my part, because boiling honey (at excessive heat) destroys its beneficial properties and can alter its flavor. If you are using honey, add it to your mug right before serving.

Lemon slices: Since I prefer to add sliced lemons with the skin on, I usually buy organic lemons free of pesticides.

Optional Add-Ins

The recipe I share here is meant to be a quick and easy one, but I often change it up with one of the following optional additions:

Cinnamon: Use a small amount (¼ teaspoon) of ground cinnamon, or, for a milder flavor, add a cinnamon stick to the pot.

Orange peel: Add a few slices to the pot as it simmers to infuse the tea with citrus flavor.

Fresh mint: When I serve this cold during the summer months, I usually add a few leaves from my garden. It is not only a great garnish but also makes it more delicious.

How to Make Ginger Turmeric Tea

This recipe for ginger turmeric tea is truly easy, with just a few quick steps. You can serve this homemade turmeric and ginger tea warm during the colder months and cold during the summer. Here is how I make it:

Step 1 – Add everything to the pot: Place the chopped ginger and turmeric into a small saucepan, add a few slices of lemon, and cover it with water.

A word on the amount of ginger and turmeric roots I use: I listed the exact amounts below, but you can use more or less to make a stronger or milder tea. The same thing goes for the water. I recommend starting with the ratios below and adjusting them to your own liking.

Step 2 – Bring it to a gentle simmer: Cover the saucepan and simmer the mixture gently over medium heat for about 8-9 minutes. As soon as it reaches a boil, take it off the heat.

Let the tea steep for about 5 minutes, which gives the ginger and turmeric time to infuse without dulling the flavor or making it bitter.

Step 3 – Strain and sweeten: You can serve this drink warm or cold. Below are the steps for each method:

To serve it warm: Strain the homemade ginger and turmeric tea through a fine-mesh strainer into a mug before serving. If you’d like to sweeten it, add honey or your favorite sweetener at the very end, once the tea is off the heat.
Serve it cold: To make an Iced Ginger Turmeric Tea, brew the tea as directed, then let it cool to room temperature before serving over ice. I usually like to brew it a little longer so the flavor doesn’t get diluted when it is poured over ice.
When serving it cold, I like to add a few extra lemon slices and a bit more sweetener. You can sweeten it while it is still warm, or use store-bought simple syrup or my Homemade Honey Simple Syrup, which mixes smoothly into cold drinks and works especially well here.

Expert Tips

Protect your hands and surfaces: Fresh turmeric root stains easily and can discolor hands, cutting boards, light countertops, and even clothing. I recommend wearing gloves to protect my hands and using a sheet of parchment paper or a paper towel when chopping it to protect my cutting board.

Cut the roots small: Slicing the ginger and turmeric into small pieces helps them infuse more evenly into the water, giving you better flavor without needing a long boil.

Using a teapot: If you prefer not to use the stovetop, this tea can also be made in a glass teapot with an infuser. Roughly chop the washed turmeric and ginger, place them in the infuser with a few lemon slices and a pinch of ground black pepper. Pour hot water over everything and let it steep for about 5 minutes. Once poured into a cup, sweeten to taste.

Using ground turmeric and ground ginger: My intention when sharing this recipe was to show you how to make a turmeric-and-ginger tea with fresh roots. However, I understand that sometimes it is not possible to get your hands on them.

While it won’t taste the same, in a pinch, you can use turmeric powder and ground ginger. For 1 inch of turmeric root, I usually use ½ teaspoon of its dried version. The same amount works for ground ginger as well.

Listen to your body: While this tea is a daily ritual for me, everyone is different. If you’re new to consuming fresh turmeric or ginger, start with a milder version and, as always, consult a professional, especially if you have any medical concerns or are taking medications.

Turmeric Ginger Tea Recipe

This ginger turmeric tea is a simple, homemade drink made with fresh turmeric root, ginger, and lemon. Gently simmered on the stovetop, it is easy to customize with honey and can be enjoyed hot or iced.

Course Drink

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 21kcal

Author Aysegul Sanford

Ingredients

1 ½ inch turmeric root cut into small pieces
1 ½ inch ginger root cut into small pieces
3-4 slices lemon plus more for serving
Pinch black pepper*
Honey optional (or any sweetener of your choice)
1/8 tsp coconut oil* or ghee
4 cups filtered water

Instructions

Place chopped turmeric root, ginger root, lemon slices, black pepper, oil and water in a small saucepan over medium heat.
Put the lid on and bring it to a boil. This takes about 7-8 minutes. As soon as it boils, remove from the heat and let it steep for 5 minutes.
When ready to serve, strain it into glasses.
If using, add some honey to sweeten. Serve with a slice of lemon.

Video

Notes

Yields: This makes 4 cups of tea, and the nutritional values below are per serving.
My intention with this recipe was to make a tea with fresh roots, but in a pinch (if you can’t get your hands on fresh turmeric), you can use dried turmeric powder. For every 1 inch of turmeric root, I usually use ½ teaspoon of its dried version.
If you have any leftovers, feel free to place them into a jar, cover them tightly with a lid, and keep them in the fridge up to 4-5 days.
You can serve this drink cold, but it is best to add the honey while it is still hot so it dissolves more easily.

Nutrition

How to Store and Reheat

This ginger tea with turmeric is easy to make ahead and keeps well, which makes it great for enjoying throughout the week. I often make a batch, enjoy some right away, and save the rest for later.

Here is how I usually store and reheat it:

Storage: Once the turmeric and ginger tea has cooled to room temperature, strain it and transfer it to an airtight container. Store it in the refrigerator for 3-4 days.

Reheat: Gently reheat the curcuma ginger tea in a small saucepan over low to medium heat until warmed through. There’s no need to bring it back to a boil. You can also reheat it in the microwave, if preferred.

Other Fresh Turmeric Recipes You Might Like:

If you enjoy using fresh turmeric root in recipes and want a few more easy ways to include it in your everyday routine, here are a few more recipes you can try:

Another Ayurvedic Drink: This 10-Minute Turmeric Golden Milk is a creamy, latte-style drink that is made with similar ingredients and offers a smooth, gently spiced taste.
Prep a Versatile Staple: This Homemade Turmeric Paste is a great make-ahead recipe to keep on hand. You can use it in golden milk, curries, soups, or smoothies, and it’s a simple way to cook with turmeric on a moment’s notice.
Blend It Into Your Smoothies: These Turmeric Smoothie Recipes show how easy it is to use fresh or ground turmeric in smoothies. They’re simple, naturally sweetened, and can be enjoyed year-round.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Almond Milk From Almond Butter

Aysegul Sanford — Tue, 28 Apr 2020 16:26:37 +0000

If you have been following for a while you probably realized that I have been on an almond kick for the last few years. It started with making my own almond flour at home back in 2018. Since then I have shared over 20 almond flour recipes.

Recently, I have been into making homemade almond milk, almond milk latte, and almond-milk based smoothies. This is mostly because of the fact that we recently found out that my husband is lactose intolerant and has to follow a dairy-free diet.

While making almond milk at home is fairly a simple process, it requires a little bit of advance planning and a bit of work once almonds are blended. You need to remember to soak the almonds 8 hours in advance and then once you blend them you have to strain them.

What if there was a way of making homemade almond milk without soaking and straining and literally in less than 2 minutes? Well, I am happy to tell you that there is.

Allow me to introduce you to the world of making almond milk from almond butter.

Why Make Almond Milk from Almond Butter

I am glad you asked. Here are a few reasons why almond milk using almond butter is awesome:

It is faster: It literally takes 3 minutes to make.
No need to soak almonds in advance: Since almond butter is super smooth and creamy and made from almonds that are pulverized, there is no need to soak almonds in advance.
Straining of the almond pulp is not necessary: You do not need a nut milk bag or a cheesecloth set in a fine-mesh strainer. No straining is needed.

Ingredients:

To make the basic almond butter milk recipe you will need only 2 ingredients:

Almond Butter: You can make almond butter at using roasted or blanched almonds or buy almond butter from a store. If you are purchasing it, I would recommend getting one that has only one ingredient in it. And that is almonds.
I would stay away from almond butter that has added sugars and/or preservatives to extend its shelf life. My favorite brand is Maranatha’s Raw Creamy Almond Butter (affiliate link) made from raw almonds.
Water: Preferably use filtered water.
Optional flavorings: More on that below.

Almond Butter to Water Ratio

I find that the best ratio of almond butter to water for this fast almond milk recipe is using 2 tablespoons of almond butter for every one and a half cups of water used.

How to Make Almond Butter Milk

The process cannot be easier. Simply:

Place almond butter into a high powered blender (such as a Vitamix – affiliate link) and pour in the water. Add in flavorings if using.
Blend in high power until it is fully mixed, no more than 45 seconds.
Pour into a glass and serve.

How To Flavor:

If you prefer your almond butter water/milk on the sweeter side or want to experiment with different flavorings to make it more delicious, you certainly can add other ingredients into the blender. Below are a few flavorings that I like.

Simply add them at the same time as you are adding the almond butter and water.

Maple syrup: Start with a teaspoon of maple syrup, give it a taste and add more if you want it sweeter.
Pitted fresh dates: Start with one small date, give it a taste and add more if you want it sweeter.
Vanilla extract: Start with ⅛ teaspoon of vanilla per serving and add in if you like it to have more vanilla flavor. Alternatively, you can also use seeds from a small vanilla bean.
Sea Salt: If you are a fan of blending sweeteners into your almond butter milk, adding a pinch of salt will help enhance their sweetness.
Honey: If you are okay with it not being plant-based (vegan) then you can also sweeten it with honey. I would start with a teaspoon of honey per serving and add more if necessary.

A Few FAQs Answered:

Can I make this ahead? Since this no strain nut milk recipe literally takes a few minutes to make I do not recommend making it ahead of time.
Can I double/triple, etc. this recipe? Absolutely. You can multiply this recipe and make as many servings as you want.
Can I freeze it? I do not recommend freezing it.
What if I don’t have a blender? If you don’t have a blender you can also use a food processor to make this recipe. It might be a little messy and take a few more minutes but it is doable. Simply place all ingredients in the bowl of a food processor and blend until smooth.

Recipe Ideas To Put It To Good Use:

You can pretty much use this almond butter milk recipe anywhere you use almond milk. Below are a few recipes to get you started:

Smoothies
Golden Turmeric Milk
Almond Milk Oatmeal
To serve it with your favorite homemade granola or any of your homemade cookies

Almond Milk From Almond Butter Recipe

Recipe for Almond milk from almond butter - Need almond milk fast? Now you can make homemade almond milk in 2 minutes and flavor it with natural sweeteners like dates, maple syrup and vanilla. No soaking or straining required.

Course Drink

Cuisine American

Diet Vegan

Prep Time 2

Total Time 2

Servings servings

Calories 227kcal

Author Aysegul Sanford

Ingredients

3 cups of filtered water
4 tablespoons of almond butter

Optional flavorings:

2 pitted dates
1-2 teaspoons honey or maple syrup
1/4 teaspoon vanilla extract
pinch of salt

Instructions

Place water, almond butter, and flavorings (if using) in a high powered blender.
Blend in high power for 30-45 seconds or until thoroughly mixed.
Serve immediately.

Notes

FAQs:

Can I make this ahead? Since this no strain nut milk recipe literally takes a few minutes to make I do not recommend making it ahead of time.
Can I double/triple, etc. this recipe? Absolutely. You can multiply this recipe and make as many servings as you want.
Can I freeze it? I do not recommend freezing this almond milk recipe.
What if I don’t have a blender? If you don’t have a blender you can also use a food processor to make this recipe. It might be a little messy and take a few more minutes but it is doable. Simply place all ingredients in the bowl of a food processor and blend until smooth.
Storage: While (technically) it will be good for a day or two, we highly recommend making this drink on the day you plan to use it. You can store leftovers in a jar tightly fitted with a lid. Be sure to give it a good shake before serving.

The information in the nutrition card below does not include the calories coming from optional add ins.

Nutrition

How To Make Almond Milk (A Comprehensive Guide)

Aysegul Sanford — Tue, 28 Apr 2020 16:23:52 +0000

It is no secret that store-bought almond milk is convenient. However, I think homemade almond milk is way better because you can control what goes in there and customize it to your liking.

I learned how to make almond milk at home after I married my lactose-intolerant husband 8 years ago. Since then I make it on a weekly basis and have learned a thing or two about making it from scratch.

In this post, you will learn everything you need to know about DIY almond milk and how to incorporate it into your daily life.

Almond Milk Ingredients

The plain unsweetened homemade almond milk is made up of:

Raw, unsalted, and unroasted almonds: Almonds come in many shapes, sizes and forms like blanched, unblanched, sliced, slivered, and whole. There is also almond meal, almond flour, and almond butter.
However, as long as they are raw, unsalted and unroasted you can use any of these almond varieties to make almond milk.
Filtered water: You will need filtered water to soak and to make the milk. While you can also use tap water, I found in my recipe testings that almonds soaked in and made with filtered water last longer (which we will cover in more detail below)
Additional Flavorings: If you are not a fan of the plain unsweetened almond milk, you can add in additional flavoring agents such as vanilla extract, maple syrup, dates, and/or a pinch of salt. These are all optional ingredients and the amounts can be adjusted to your liking.

What Kind Of Almonds Should I Use

I think we can all agree that nowadays almonds come in all sizes, shapes, and forms. I thought it would be helpful to cover the types of almonds and almond products (i.e. almond flour/almond meal, almond butter, etc.) you can use to make almond your own milk.

Using Whole Raw or Blanched Almonds:

I almost always make my almond milk using raw almonds. I find that they are the best almonds for almond milk. They also are widely available and come in both unblanched or blanched.

If you are not familiar, blanched almonds are almonds with the skin removed. You can easily blanch almonds at home or buy them from the store.

The taste difference between almond milk made with or without the skin on is very minimal so feel free to use whichever one you have on hand.

Additionally, nowadays you can also find slivered and sliced almonds in the supermarkets. These are usually used as topping in cooking and baking. You can use them to make almond milk as they are just a different cut of raw (blanched or unblanched) almonds.

Just make sure that they are unsalted and unroasted.

Almond Flour & Almond Meal:

With gluten-free and paleo-friendly cooking and baking becoming so popular, nowadays most people stock almond flour and almond meal in their pantries. I personally make my almond flour at home and find that it is a cheaper alternative to store-bought almond flour.

If you are short on time, using almond flour or almond meal is one of the quickest ways to make almond milk at home as it does not require soaking.

Almond Butter:

You can also use almond butter to make almond milk. This is the fastest way to make almond milk as it eliminates the need to soak almonds and doesn’t require any straining of the leftover almonds (aka almond pulp.)

You can make your own almond butter at home by simply processing raw almonds in a food processor. This takes about 15-30 minutes of processing time depending on the type of food processor you own.

If you are short on time, you can also buy almond butter from the store. I personally like almond butter with nothing added to it. Nowadays, most brands sell almond butter made from roasted almonds, which is fine to use in almond milk, but I personally like the variety that is made from unroasted almonds.

Soaking Almonds

If you are using raw almonds to make your almond milk, it is best to soak them for 8-12 hours. Our main goal with soaking almonds is to soften them to extract as much milk out of them as possible.

In addition, according to this article on Healthline, soaking almonds has some benefits such as decreasing the levels of phytic acid levels, improving digestion, which can improve the absorption of nutrients.

To soak almonds to make almond milk:

Measure a cup of almonds, rinse them under cold running water for 30 seconds, and drain.
Place them in a large bowl.
Pour 2 cups of water over it. I personally use filtered water but you can also use cold tap water.
Cover it with a paper towel or plastic wrap.

How Long Do Almonds Need to Soak:

It is best to soak almonds overnight, somewhere between 8 to 12 hours. In the end, it is likely that the water in the bowl will look cloudy with white foam over it. This is normal. Simply, place the soaked almonds in a strainer and rinse under cold water.

They will look a little larger in size and softer in texture. This is also when you can easily peel them if you prefer to make your milk with blanched almonds.

In terms of weight:

1 cup of raw almonds weighs ~ 5.2 ounces.
1 cup of raw almonds weigh ~7.9 ounces after they are soaked in water for 12 hours

As you can see they expand in size as they soak in water. Please note that the weight information I am sharing here is the result of my own testing using my own kitchen scale to provide you with helpful information.

How To Make Almond Milk Using Raw Almonds

The process of making almond milk is rather simple and requires only 5-10 minutes of hands-on time. Additionally, with the availability of different kinds of almonds, you can make almond milk in a few different ways.

Using raw, unsalted, and unroasted whole almonds are the most popular way of making almond milk.

You will need:

Soaked almonds
Filtered water
High powered blender such a Vitamix (affiliate link)
Cheesecloth and a strainer or a nut milk bag (affiliate link)
A bottle with a tight-fitting lid to place the milk.

Almond to Water Ratio:

I use 4 cups of filtered water that is 32 fluid ounces for 1 cup of raw almonds that is approximately 5.2 ounces.
If you are using slivered or sliced almonds, I recommend making sure that they measure 5.2 ounces, which is equivalent to 1 cup of whole almonds.

To make it, simply place almonds in a high powered blender such as Vitamix. Pour the water over it. Start blending it at slow speed and then slowly increase it.

Initially, you will be able to see the almonds, but as it blends it will look like white milk. Depending on your blender, this process takes somewhere between 45 seconds to a minute.

Can I make almond milk using roasted almonds? You can, but the taste and color of your almond milk would be different. It is a personal preference in taste and it is worth experimenting with if you are a fan of roasted nut flavors.

How To Strain:

To extract the almond pulp, you can do two things:

Using cheesecloth and a fine mesh strainer: Place a fine-mesh strainer (affiliate link) in a large bowl. Fold a large cheesecloth (affiliate link) in half and place it in the strainer making sure that it is lining the bottom of the strainer with the edges hanging over the bowl. Pour the milk over the cheesecloth and let it drip until all the liquid is drained. You might have to use a spoon to help fasten the process by gently pressing the almond pulp.
When all of the liquid is drained, remove the cheesecloth and strainer and pour the milk in a bottle with a tight-fitting lid.
Using a nut milk bag: If you are planning to make your own almond milk on a regular basis, buying a nut milk bag is a great idea. This one (affiliate link) is the one I use and recommend.
To strain milk using a nut milk bag, place the bag in a large bowl, pour the milk over it, tightly squeeze all the juices out as much as you can until there is no liquid left. Pour the milk in a bottle with a tight-fitting lid and refrigerate.

What Happens To Almonds After Almond Milk:

If you are wondering what to do with almond pulp from making almond milk be sure to check out my guide on how to dry and use almond pulp along with ideas to use in recipes.

How To Make It Using Almond Flour or Almond Meal:

You can make almond milk with almond flour or almond milk. Doing so eliminates the soaking time so you can make almond milk in less than 10 minutes.

My preferred almond flour/meal to water ratio is 1 ¼ cups of flour/meal (~5.2 ounces) to 4 cups of filtered water.

The process is very similar to the one made with whole almonds. Place almond flour in the bowl of your blender, pour water over and blend until smooth.

How To Make – Using Almond Butter:

I find that the fastest way to make almond milk is by using almond butter. I especially love it because:

It takes less than 2 minutes and requires no straining.
It requires no soaking of almonds.
You do not need to strain the almonds after they are blended.

Since this is my second favorite method, I shared a lengthy and detailed article/recipe about how to make almond milk using almond butter in a separate blog post.

How To Flavor:

I personally like almond milk plain and unsweetened. However, if you are in the beginning stages or prefer your milk on the sweeter side you can certainly use natural flavorings to make it taste good.

Here are a few options:

Maple syrup: I recommend starting with 1 or 2 tablespoons and adjusting the amount based on your preference.
Fresh dates: Be sure to add the pitted dates at the beginning of the blending process and blend well. I would start with 2 pitted dates for 1 cup of almonds & 4 cups of water. Adjust the amount according to your preference.
Vanilla Extract: I use ½ teaspoon of vanilla extract just to enhance the flavors, especially if I am using my almond milk for making smoothies. On a personal note, I love vanilla almond milk so much that I can drink every day.
A pinch of salt: As in all sweet recipes a pinch of salt enhances all the sweet flavors. Therefore, I recommend adding a pinch of salt if you are using sweeteners for your milk.
Honey: If you don’t mind it being vegetarian you can also use honey as a sweetener. I would start with blending 1 or 2 tablespoons of honey and then adding more after giving it a taste.

How Long Does It Last:

There are many differences between commercial almond milk and its homemade version but I think the biggest difference is the shelf life.

The homemade version is usually good for 3-4 days whereas, depending on the brand, store-bought milk has a longer shelf life usually up to a month. Once it is opened, it should be consumed within 7-10 days.

Other notable differences between the homemade and store-bought versions:

The number of ingredients: The homemade version includes just two ingredients (and the optional flavorings) whereas the commercial version includes other ingredients such as carrageenan, gellan gum, and tricalcium phosphate. Most of the additional ingredients are used to thicken the consistency and extend its shelf life.
The taste: I think when you taste-test side by side the homemade version tastes more like almonds than the commercial version.
The consistency: The store-bought version has a thicker consistency compared to the homemade version. Also, I found that the homemade version is more prone to separating, which is why I recommend giving it a good shake before using it.

How To Make Homemade Almond Milk Last Longer:

For the longest time, I thought that homemade almond milk lasted no longer than 3-4 days. However, when I read Tina’s post on how to make it last longer, I decided to put her methods to use.

In her post, she says that the answer to making it last longer is sanitation. In other words, you need to work super clean (and sanitized).

In short, you can make it last longer by:

Blanching almonds in boiling water before soaking
Soaking the almonds in the fridge in filtered water
Using filtered water when blending and making sure that your blender is free of any residue (from pesto, soups, smoothies, etc.)
Using the cheesecloth and fine mesh method and extracting the milk with the back of a spoon instead of using hands. You should also make sure everything that the ingredients touch is sanitized as well.
Sterilizing bottles by rinsing them with boiling water before filling them with the milk.
Storing it in the fridge and keeping it in an airtight container.

By following her steps I was able to extend the life of my homemade milk to 7 days.

However, it did take a little bit more prep and work. Still, I think it is worth giving a try, especially if you are unable to consume it right away.

Can I Freeze This Plant-Based Milk

You can freeze raw almond milk. However, there are a few things you need to be aware of:

Place it in an airtight container: If you are planning to freeze it, be sure to place it in an airtight container or glass (these 1-liter Weck juice jars are my favorite – affiliate link) that is freezer friendly. Plus, it is a good idea to sanitize it before placing and freezing the milk.
It changes its color when it is frozen: Be aware that the color of the milk changes to more of a lighter yellow after it is frozen.
Thaw in the fridge: The best way to thaw almond milk is to do it overnight in the fridge. Do not live it outside as it will spoil.
Shake before use: Give it a good shake before drinking as it is likely that the pulp would have settled to the bottom and the part would have risen to the top.
Consume right away: You should consume it right away. Keep in mind that the shelf life of frozen almond milk is only 1-2 days.

How Would I Know If It Has Gone Bad:

A few ways to detect signs of spoilage of homemade almond milk are:

Smell: This is the most obvious one. If it has gone bad then it will smell unpleasantly sour.
Taste: It would have a sour taste instead of a neutral nutty taste
Color: The color would be more of a light cream color than clean white.
Thicker in texture: It would look clumpy with the pulp sunk at the bottom.

What To Do With Almond Milk:

One of the questions I hear often is how to get used to almond milk. I find that one of the easiest ways to enjoy it more is by blending it into your daily meals.

Here are a few things to make with almond milk:

Blend it in smoothies: Use it in smoothie recipes in place of dairy milk like I did it this Turmeric Green Smoothie and Kale Pineapple Smoothie.
Turmeric Golden Milk: Use it to make golden milk using turmeric paste for a quick heartwarming drink.
Almond Milk Oatmeal or Apple Cinnamon Oatmeal: Use it instead of water or dairy milk.
Use it in everyday recipes like Almond Flour Pancakes or add in a splash of it to make your Overnight Steel Cut Oats or Instant Pot Steel Cut Oats even more creamy and delicious.
Serve it with cereals, overnight muesli or homemade chunky granola
Add to your morning coffee for a dairy and lactose-free creamer

Homemade Almond Milk Nutrition and Calories:

According to this article I found on Healthline, a cup of (240 ml.) unsweetened almond milk contains about 30-50 calories, while the same amount of whole dairy milk contains 146 calories.

Additionally, according to the same article, it is low in calories and sugar and high in calcium, vitamin E and vitamin D. It also is vegan, dairy-free, paleo-friendly, and lactose-free.

How To Make Homemade Almond Milk Recipe

Once you learn how to make almond milk at home you will never go back to buying it from the store again. Follow the recipe below for a basic almond milk recipe made with raw almonds or almond flour/meal. Are you in a rush and need almond milk fast? Try making almond milk from almond butter.

Course Dairy Free

Cuisine American

Prep Time 8

Total Time 8

Servings cups

Calories 230kcal

Author Aysegul Sanford

Ingredients

1 cup 5.2 oz. raw unsalted almonds
4 cups of filtered water + more for soaking almonds

Optional Flavorings:

2 small pitted dates
1 tablespoon maple syrup or honey
Pinch of salt
1/2 teaspoon vanilla extract

Instructions

Place almonds in a bowl. Add in 2 cups of filtered water over it. Let it sit on the kitchen counter for 8-12 hours. It is likely that the water in the bowl will look cloudy with white foam over it at the end of soaking. This is normal.
Place soaked almonds in a strainer and rinse under cold water.
Place the rinsed almonds in the bowl of a high-powered blender.
Pour in 4 cups of water.
If using, add in the flavorings.
Start blending it at slow speed and then slowly increase it. Initially, you will be able to see the almonds, but as it blends it will look like white milk. Depending on your blender, this process takes somewhere between 45 seconds to a minute.

Strain the milk in one of two ways:

Using cheesecloth and fine mesh strainer (affiliate link): Place a fine-mesh strainer in a large bowl. Fold a large cheesecloth in half and place it in the strainer making sure that it is lining the bottom of the strainer with the edges hanging over the bowl. Pour the milk over the cheesecloth and let it drip until all the liquid is drained. You might have to use a spoon to help fasten the process by gently pressing the almond pulp.
Using a nut milk bag: If you are planning to make your own almond milk on a regular basis, buying a nut milk bag is a great idea. This one (affiliate link) is the one I use and recommend. To strain milk using a nut milk bag, place the bag in a large bowl, pour the milk over it, tightly squeeze all the juices out as much as you can until there is no liquid left. Pour the milk in a bottle with a tight-fitting lid and refrigerate.
When all of the liquid is drained pour the milk in a bottle with a tight-fitting lid and store it in the fridge.

Notes

FAQs answered (You can find longer and more detailed answers to these questions within the blog post above):

Can I use almond flour/meal to make almond milk: Yes, you can. The best ratio for almond flour to water is 1 1/4 cups almond flour (~5.2 oz.) to 4 cups of water.
How long does homemade almond milk last: As long as it is kept in an airtight container in the fridge, your almond milk should be fresh 3-4 days.
How can I make it last longer: I covered this in detail in the blog post above this recipe card. In short, you need to make sure you work as clean and sanitized as possible. Please refer to the blog post for more information on how to make almond milk this way.
Can I freeze almond milk: You can. To do so, place it in a freezer friendly jar/container with a tight-fitting lid. Thaw overnight in the fridge. When fully thawed some of the almond pulp might sink at the bottom. Give it a good shake and consume within a day or two.

Nutrition

How to Make Turkish Coffee

Aysegul Sanford — Sun, 17 Mar 2019 14:53:00 +0000

My love of coffee comes from my mother.

For her, having Turkish coffee was almost a daily ritual that had to be done with friends and family. More than anything, it was a way to celebrate her friendships and show gratitude to the ones she loved.

Though she worked most of her life, on those rare days when she was home, she would invite her friends over for coffee in the morning. Prior to their arrival, she would make me set up two trays: the first one with Turkish coffee cups and the second one with water glasses. We would always have something sweet to serve the coffee with. Although Turkish delights are more traditional, my mother loved serving hers with chocolate.

When her friends would arrive, it was my job to make and serve the coffee. After welcoming them, I would ask how they take their coffee and then immediately go to the kitchen to make it to their liking. It was such a proud moment for my mother when I would come out of the kitchen with the tray in my hand.

When I look back and think about it today, I realize how important it was for her that I understood the tradition behind it. I was very fortunate that I was allowed to drink coffee at a young age and learn to enjoy it through the family tradition.

In Turkey, when you go to somebody’s house, the first question isn’t if you want to drink Turkish coffee, but rather how you would like to have your coffee prepared. By how, your host is asking about the amount of sugar you would like to have in your coffee. To answer the question, you may say “sade” which means no sugar; “az seker” which means very little sugar; “orta” which means with 1-2 teaspoons of sugar; or “sekerli” which means with 3-4 teaspoon sugar.

Once you place your request, it is the responsibility of the person making the coffee to prepare it according to everyone’s individual sugar preferences. Usually, that person is the youngest girl of the house. As you can imagine, as the only daughter of our household, I’ve made more than my fair share of coffee in my lifetime. Therefore, I feel qualified enough to share my knowledge with you.

Ingredients You Need:

You will need:

Cold filtered water
Turkish coffee: Turkish coffee is much more finely ground than regular coffee. Even though you can grind it yourself, nowadays you can find it in most Middle Eastern or Mediterranean supermarkets. My favorite brand is Kurukahveci Mehmet Efendi (affiliate link).
Cezve (a special wide-bottomed pot, usually made of copper) I have one similar to this Copper Turkish Coffee Pot (affiliate link) and have been using it for years.
Turkish coffee cups: Here is a set (affiliate link) you can purchase
Granulated sugar

How to Make Turkish Coffee

Making Turkish coffee is easy and requires no special skills, so long as you know a couple of tricks.

Here is how in a nutshell:

Water: Always use cold, filtered water. To measure the amount of water for each cup, use the coffee cup you are going to use.
When it comes to the water to Turkish coffee proportions my rule of thumb is 1½ “cup” of water per cup. Once again, the “cup” measurement is the coffee cup that you are going to serve the coffee in, rather than a standard measuring cup.

Coffee & Sugar: For each cup of coffee, use a heaping tablespoon of ground coffee. If preparing a cup with sugar, add it in the very beginning, stirring the mixture until combined. However, if one or more of the guests prefer no sugar, prepare and pour that cup first. After returning the coffee pot to the stove, add in more sugar to suit the preferences of the remaining guests.

How To Cook Turkish Coffee

Slowly bring the mixture to a boil over medium heat. This will take 3-4 minutes, so keep a close eye on it. As the coffee warms, a dark foam will build.

It is customary and important to serve Turkish coffee with foam on top. When the mixture is close to a boil, use a teaspoon to transfer some of the foam into each coffee cup. Return the coffee pot to the stovetop.

As coffee comes to a boil, pour half of the coffee into the cups, over the foam. Return coffee pot to stovetop and boil the remaining coffee for an additional 10-15 seconds and fill the cups to the rim.

How To Serve:

To serve:

We always serve Turkish coffee with cold (or room temperature) water, because a sip of water will allow the person to clear his/her palate before drinking coffee for the best enjoyment. In addition to water, most people like to serve it with a small sweet treat like Turkish delights, chocolate, candy, etc.
When serving it is important to start with the eldest guest in the room. It is a sign of respect to acknowledge their age and considered disrespectful not to do so.
Since this type of coffee is much denser than filtered coffee, it is not customary to drink more than one cup. I have read on some websites that some people add milk or cream to their coffee, but to be honest, I have never seen anyone in Turkey add milk or cream to their Turkish coffee.

Almost eight years after her passing, when I close my eyes and think about my mother today, I picture her with a Turkish coffee cup in her hand, telling stories of whatever is happening on that particular day. Though I want to continue our family tradition every opportunity I get, I know it will never be the same without her.

Frequently Asked Questions:

What kind of coffee/roast should I buy to make Turkish Coffee?

I have a few readers asked me if Starbucks’ coffees would work if they were to ask the barista to grind it as Turkish coffee. To be quite honest, I have never tried this, but I do not think so. What I know for sure (and the one I recommend) is Kurukahveci Mehmet Efendi (affiliate link). This is the coffee that I use (and grew up drinking) when I make my Turkish coffee.

Do I need that special pot (cezve or ibrik) to make Turkish coffee?

The answer is, it depends. I recommend getting it as (1) it is a tradition to cook Turkish coffee in a cezve and (2) cooking it in a cezve will give you the thick foam (more in this below) on top. With that being said, if you are not concerned with those two things, you can make our coffee in a very small saucepan.
I have one similar to this Copper Turkish Coffee Pot (affiliate link) and have been using it for years.

How do you get that thick foam on top?

This is a much-debated subject and you might get different answers if you asked different people. Below steps were what my mother taught me:

Once you mix water, coffee and sugar (if using), give it a quick mix but do not overmix it. Since you are cooking it in a very small pot (cezve), as it boils it will mix itself. I know that it is very tempting to want to mix it but resist the urge.
Once you pour your first pour, then you can give it a mix because the thick foamy part should already be in the cup.
As you pour your second, be sure to pour very slowly to not break the foam.

What if I am making Turkish coffee for multiple people with different sugar preferences?

If this is the case, you can do one of two things. First, you can make them in different pots, but for that, you would have to have more than one cezve.

Second, you can start making it with no sugar, pour the first pour to all the cups and then add in the sugar in the second pour.

For example: Let’s say I making Turkish coffee for 2 of my guests. First, start with the person who wants his sade (with no sugar) and then continue with the second person who wants his orta (1-2 teaspoon sugar). Below are the steps I would follow to make them at the same time in one pot (cezve):

Start by cooking water and coffee for 2 servings with no added sugar
Pour your first pour halfway into two coffee pots.
Boil the second pour and fill up the first serving with no sugar.
Then add in sugar into the pot, mix it, and bring it to a boil before you top off the second serving. Since Turkish coffee is pretty thick and served in such a small cup, it will have enough sweetness.

Where did you get the blue cups in the photos?

I borrowed those cups from a friend of mine. They were a gift to her from her husband. He purchased them from Pasabahce many years ago. I am not sure if they are still selling them, but since this was asked more than once I thought I can answer it here.

Where can I find Turkish Coffee cups?

If you ever visit Turkey and most other nearby countries, you can find a variety of options for Turkish coffee cups. However, if that is not possible you can easily find them online. Additionally, you can use espresso cups. They are a little larger but they would do the job.
Here is a set (affiliate link) you can use to make both types of coffees.

What is Turkish Coffee reading (fortune-telling)? Do you believe it?

It is a tradition that after you finish your coffee, you turn your cup upside down and let it cool down so that someone else can “read your cup”. This is a fun tradition, where someone (who is talented enough to make up stuff) looks into the cup and tries to guess your future based on the shapes of the coffee’s residue that stuck on the walls of your cup. If you are a believer of this kind of stuff, it could be quite entertaining.

My mom was one of those people, who would read people’s cups just for the fun of it. I no longer believe in such readings, but when I was a teenager and was falling in love with a different guy every week, I remember drinking a lot of Turkish coffee and begging her to read my cup to see if “my new found love” is going to ask me out any time soon.

How to Make Turkish Coffee At Home

Learn How To cook, brew and make Turkish Coffee at home from the way I learned from my mother with step-by step how-to photos along with the answers to frequently asked questions.

Course Drink

Cuisine Turkish Cuisine

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Author Aysegul Sanford

Ingredients

3 Turkish coffee cup-sized cups of cold filtered water 1 1/2 cup per cup
2 heaping tablespoons Turkish Coffee ground
Sugar – as requested

Instructions

Place the sugar (if desired), water, and Turkish coffee in metal Turkish coffee pot (Cezve).
Using a small spoon, stir briefly until just combined and place pot on stovetop.
Slowly bring coffee mixture to a boil over medium heat. This will take 3-4 minutes, so keep a close watch.
As the coffee warms, you will see a dark foam building up. Closer to it coming to a boil, using a teaspoon, transfer some of the foam into each of your two Turkish coffee cups. Return coffee pot to stovetop.
As coffee comes to a boil, pour half of the coffee into the cups, over the foam.
Return coffee pot to stovetop and boil the remaining coffee for an additional 15-20 seconds and pour the rest in to the coffee cups to the rim.
Serve with water and Turkish delight.

Video

Notes

What if I am making Turkish coffee for multiple people with different sugar preferences?

If this is the case, you can do one of two things.

First, you can make them in different pots, but for that, you would have to have more than one cezve.

Second, you can start making it with no sugar, pour the first pour to all the cups and then add in the sugar in the second pour.

Start by cooking water and coffee for 2 servings with no added sugar
Pour your first pour halfway into two coffee pots.
Boil the second pour and fill up the first serving with no sugar.
Then add in sugar into the pot, mix it, and bring it to a boil before you top off the second serving. Since Turkish coffee is pretty thick and served in such a small cup, it will have enough sweetness.

Nutrition

Sodium: 2mg

10 Minute Golden Milk Recipe (Turmeric Milk)

Aysegul Sanford — Sat, 23 Feb 2019 23:50:24 +0000

What is Golden Milk (Haldi Doodh) & Why Does This Recipe Work?

Golden milk is a traditional Indian beverage that has been used for centuries in Ayurvedic medicine as a healing drink.

At its core, it is made with turmeric root (or ground turmeric), milk (originally made with cow’s milk but can also be made with plant-based, dairy-free milk like almond or coconut), black pepper, and oil.

While it has recently gained popularity in the media as “Turmeric Latte” or “Golden Milk Latte,” these modern names refer to the same ancient remedy: Haldi Doodh.

To me, this 10-minute recipe is a natural way to warm up from the inside out. However, if you are just getting started with making golden milk, there are a few important things you need to know to “unlock” the benefits of this ancient drink.

It’s not just about the flavor, it’s also about the chemistry.

Understanding the Role of Curcumin:

The star of the show in this recipe is a component called curcumin. It is one of the most well-researched and well-known active ingredients in turmeric, and it has been known to promote holistic health through its antioxidant and anti-inflammatory properties.

The challenge, though, is that our bodies cannot absorb curcumin into the bloodstream when we consume it on its own.

The Science of Absorption: Pepper and Oil

This is where two everyday ingredients, black pepper and oil, come to our rescue to help with what experts call bioavailability, a fancy way of saying how much of the “good stuff” (the curcumin) your body can actually absorb and use:

Black pepper: One of the active components in black pepper, piperine, is known to help us absorb curcumin when they interact. In other words, a pinch of freshly ground black pepper helps our bodies absorb some of the benefits of this curcumin.
Oil: We also need a small amount of oil (or fat) because curcumin has poor water solubility. In other words, to benefit from its full potential, turmeric needs to come into contact with oil. In ancient Ayurvedic practice, golden milk was always made with ghee (clarified butter), but in my version here, I used coconut oil (or avocado oil) as it is widely available.

Gentle Heat Is The Key:

The final, but just as important, step is how you heat the milk. You want to warm it gently over medium-low heat until it is hot, but just before it comes to a boil. This is especially important if you are using ground turmeric powder.

By heating it slowly, we ensure the spices fully dissolve into the milk rather than clumping at the bottom. This not only makes the drink more effective but also significantly improves the texture.

Golden Milk Ingredients

The ingredient list for turmeric milk is short, and all are basic pantry ingredients.

You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing to help you choose the best options and make this drink according to your taste.

Milk: You can use unsweetened, full-fat almond milk, coconut milk, oat milk, or regular dairy milk. Coconut milk creates the creamiest result, while almond milk keeps it a bit lighter.

Cinnamon: You can use either a cinnamon stick or ground cinnamon. A cinnamon stick has a milder taste, while ground cinnamon blends directly into the milk, providing a stronger cinnamon flavor.

Turmeric: This recipe works with either fresh turmeric root or ground turmeric powder, but the two are not interchangeable in terms of strength.

Fresh turmeric has a more vibrant taste and is slightly more potent. Ground turmeric (sometimes sold as “turmeric powder”) is more concentrated per teaspoon and easier to find, but it can vary a lot in intensity depending on the brand.

If you are using ground turmeric, I recommend buying an organic, well-known brand that is made without pesticides, additives, or preservatives to ensure higher curcumin potency and avoid the risk of lead contamination.

I usually buy and recommend Terrasoul, but any organic turmeric powder would work in this recipe.

Should I peel fresh turmeric? I personally do not peel the skin. Instead, I give it a good scrub with a gentle brush under running water, then chop it into small pieces or grate it.

Ginger: Fresh ginger offers a more complex, lightly spicy flavor, while ground ginger is a bit spicier and blends smoothly into the milk. While I personally like the version made with fresh ginger, either option works in this golden milk recipe.

Oil: A small amount of fat is essential in this recipe. You can go the traditional way and use ghee (clarified butter), or use a more common neutral-flavored oil like coconut or avocado oil.

Over the years, I have made this recipe with all of these oils, and they all work well.

Black pepper: Just a pinch is all you need. Black pepper helps the body better absorb curcumin, the active compound in turmeric, and you will not taste it once the drink is ready.

Can I use cayenne pepper instead? I would not recommend using cayenne pepper, as it does not contain piperine (the compound in black pepper that helps our bodies absorb curcumin).

Sweetener: Maple syrup or honey are my go-to choices, but any sweetener would work. The amount you use depends on how sweet you want it.

If you are using honey, do not cook it in the saucepan as it is not safe to boil honey. Just add it to your cup to sweeten your drink.

How to Make Golden Milk – 3 Different Ways

Below, I outline three ways of making turmeric milk. As you read through it, you will see that the methods are pretty much similar, but the ingredients used are variations of the same things.

I wanted to share this with you because ingredient availability may vary depending on where you live.

Whether you’re working with fresh turmeric, ground turmeric, or a prepared golden paste, you can still make a warm, soothing cup of golden tea following one of the methods below:

Method #1: Using Fresh Turmeric and Ginger (Most Potent)

The first method uses fresh turmeric root. I think it is the best option if you prefer that potent turmeric flavor with that vibrant color.

Here in Atlanta, I usually find it at my local farmers’ market. I usually grab a bunch and store it in the fridge, as it will keep well for about a month.

To make golden milk with fresh turmeric root, I mix unsweetened homemade almond milk with fresh turmeric root, fresh ginger root, a stick of cinnamon, a pinch of black pepper, and a bit of coconut oil in a saucepan and cook it (while stirring constantly) on medium heat just until it starts simmering.

While there is no strict rule for how much of each ingredient to use, it ultimately comes down to personal preference.

That said, I’ve tested this recipe many times and find the ratios below to be a reliable starting point:

I use the following ratios for 2 servings of Fresh Turmeric Golden Milk Recipe:

A tablespoon of maple syrup or honey (optional)

2 ½ cups unsweetened almond milk or coconut milk

2 inches of sliced fresh turmeric root

1 inch sliced fresh ginger root

½ teaspoon of coconut oil (or ghee)

A pinch of black pepper

To make it:

Step 1 – Once you have your ingredients ready, place everything in a saucepan (except the sweetener) and bring the mixture to a gentle simmer over medium heat.

Step 2 – Remove it from the heat as soon as it comes to a boil. Place a small strainer over a mug and strain the drink.

Step 3 – Add your favorite sweetener, then stir well before drinking.

Method #2: Using Ground Turmeric (The Quickest Method)

The second method is to use turmeric powder, which is the best option if you want the fastest, most accessible option.

I used the following ratios for 2 servings of Turmeric Golden Milk Made with Turmeric powder:

Maple syrup to taste (optional)

2 ½ cups unsweetened almond milk

1 ½ teaspoons ground turmeric powder

½ teaspoon ground ginger

½ teaspoon of coconut oil (or ghee)

A pinch of black pepper

To Make It:

Step 1 – Place all the ingredients (except the sweetener) into a small saucepan placed over medium heat. Stir well to combine.

Step 2 – Bring it to a simmer, while stirring occasionally.

Step 3 – Pour into a mug, add in your favorite sweetener, and stir well to combine.

Method # 3: Using Turmeric Paste (Best for Meal Prep)

Another method for making turmeric gold milk is to use turmeric paste (aka golden paste). If you are interested in making this drink a daily habit and want to make it in just a few minutes, this method is for you.

If you are not familiar, the golden paste is made by mixing ground turmeric powder with oil (such as coconut oil), black pepper, water, and other Ayurvedic spices like ginger, cardamom, and cinnamon.

You simply make a jar of it, keep it in the fridge, and can easily stir it into warm milk whenever you want a quick cup of turmeric milk.

Nowadays, most health food stores sell turmeric paste. However, it is quite easy to make it at home. You can find the recipe, a quick how-to video, and all the details of making turmeric milk from golden paste at home in this turmeric paste recipe blog post.

To make golden milk using turmeric paste:

Step 1 – Place a teaspoon of turmeric paste into a mug, pour hot milk over it

Step 2 – Sweeten it with your favorite sweetener. Give it a good whisk, and your golden tea is ready to enjoy.

Expert Tips for the Best Golden Milk

Like most simple recipes, golden turmeric milk comes down to a few small details that make a noticeable difference in both taste and texture.

Below are a few tips I picked up during testing to help you get the smoothest, most balanced cup of turmeric milk on your first try.

Use full-fat milk for the creamiest golden milk: If you are trying to bring down the calories, by all means use a low-fat milk, but if you are after a rather thick and creamy (latte-like) drink, I highly recommend using a full-fat milk. When mixed with a small amount of oil, the spices blend more smoothly, allowing the turmeric to work as intended.

No need to peel fresh turmeric or fresh ginger: While it is completely a personal preference, a good wash under cold water is usually enough. I simply scrub them clean and chop them into small pieces, skin and all.

Watch the heat: Keep the milk at a gentle simmer and avoid boiling. High heat can alter the flavor of spices and may diminish some of turmeric’s beneficial compounds.

Whisk as it warms: Turmeric and ginger, especially when ground, can settle to the bottom if the milk isn’t stirred consistently. Whisking as the milk warms helps the spices dissolve evenly and prevents a grainy texture.

Fresh turmeric stains badly: I like to place a sheet of parchment paper on my cutting board and wear gloves when handling it to keep my hands and counters from turning yellow. And trust me on this one, skip the light-colored clothes that day.

Troubleshooting Common Golden Milk Issues

Why Is My Golden Milk Grainy? This usually happens when using turmeric powder and ground ginger. The texture can feel a little grainy if the spices do not fully dissolve into the warm milk.

Here’s what you can do:

Whisk it well: Use a small whisk (or a frother) to fully blend the spices into the warm milk so they are better incorporated.
Strain it: Pour the drink through a fine mesh sieve to remove any bits that did not dissolve.

Why Does It Taste Bitter? Bitterness is usually caused by using too much turmeric or heating the milk too much. The drink should also be warmed gently, not boiled, as high heat can make it more bitter.

If your drink tastes too strong, use a bit more milk to mellow out the bitterness.

FAQs

When is the best time to drink golden milk?

It can be enjoyed at any time of day, but many people prefer it in the evening as warm milk is naturally soothing and can promote relaxation.

Can I make golden milk ahead of time?

Yes, this golden milk recipe can be prepared in advance and stored in an airtight container in the refrigerator for up to 3-5 days. When ready to enjoy, reheat it gently on the stovetop over low heat, stirring well.

How To Make Haldi Milk Video

Other Turmeric Recipes You Might Like:

A Simple Daily Sipper: If you enjoy turmeric in a tea-style drink, this Turmeric Ginger Tea has been my go-to all throughout the cold winter days. It is made with only five ingredients and is ready in less than 10 minutes.
A Quick Morning Blend: For a faster, blend-and-go option, this Green Turmeric Smoothie is a plant-based and naturally sweet way to start the day. Made with just a few ingredients and ready in about five minutes, this vegan, dairy-free.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Turmeric Golden Milk Recipe

Learn how to make Turmeric Golden Milk: Made with turmeric, cinnamon, ginger, black pepper, coconut oil, and almond milk, this is an easy Ayurvedic drink recipe that offers a lieu of healing properties. Whether you are trying to reduce inflammation, get some relief from a terrible cough, or get some glow on your skin, this soothing drink is guaranteed to offer you the comfort you need.

Course Drink

Cuisine Indian

Diet Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 147kcal

Author Aysegul Sanford

Ingredients

2 ½ cups unsweetened full fat almond or coconut milk
1 stick cinnamon or 1/4 teaspoon ground cinnamon more as garnish at the end
2 inches fresh turmeric sliced or 1 ½ teaspoon ground turmeric spice
1 inch fresh ginger sliced or ½ teaspoon ground ginger
1/2 teaspoon coconut oil or any other neutral tasting vegetable oil like avocado oil, olive oil (a mildly flavored), etc.
Pinch black pepper
1 tablespoon maple syrup or honey (more to taste)

Instructions

Place milk, cinnamon stick, turmeric, ginger, coconut oil, and black pepper in a small saucepan.
Cook, stirring frequently, until warm but not boiling.
Give it a taste and add in your sweetener.
If you used fresh turmeric and ginger, strain it to your cups. If not, divide it in two mugs.
If preferred, sprinkle with ground cinnamon. Serve.

Video

Notes

The calorie information listed in the below nutrition label is for Turmeric Golden milk made with unsweetened almond milk. If you decide to use unsweetened full-fat coconut milk, the calorie count goes up to 549 calories.
Storage and reheating: You can store leftovers in an airtight container in the fridge for up to 5 days. When ready to reheat, simply place it in a saucepan and warm it on the stove until it is warmed through (I do not recommend boiling it for a long time)
Golden paste: If you are short on time or want to make this Ayurvedic drink a part of your daily routine, alternatively, you can make it in just a few minutes by using my golden paste recipe.

Nutrition

How To Make Turmeric Paste

Aysegul Sanford — Sat, 23 Feb 2019 23:46:06 +0000

It is no secret that my husband and I have been on a turmeric kick lately. Prior to moving to Vermont, my warm beverage of choice was always coffee. However, since last winter, we have been hooked on turmeric-based drinks.

It actually started with this Turmeric Ginger Tea. It was the perfect drink to sip on all day long in front of the fireplace. We still enjoy that quite often, but lately, we are also making Turmeric Golden Milk. It is especially great when you get a cold or have a cough that is hard to get rid of.

I recently wrote a recipe for my favorite Turmeric milk recipe and talked about different ways of making it. One of those ways was with using turmeric paste.

Nowadays, you can find jarred turmeric paste in health food stores, but I make my own so I thought I can share that recipe here with you.

If you are like us, find comfort in a cup of hot turmeric milk latte in these cold winter days and want to be able to make it quickly, this post is for you.

What is Turmeric Paste

Turmeric paste (also known as turmeric powder paste) is a combination of ground turmeric, oil (this could be coconut oil, ghee, or other neutral oils), water, ground black pepper, and other spices (like ground cinnamon, cardamom, and ginger) heated until melted and turned into a paste for the purpose of using it in turmeric milk, smoothies, curries, etc.

Although turmeric can be effective on its own, by mixing it with other good-for-you ingredients like cinnamon and ginger we get to enhance its healing properties. With that being said, you can make this paste just by using turmeric powder, coconut oil, black pepper, and water.

This turmeric paste can be kept in a jar in the fridge to use in various recipes. More on that below.

How To Make Turmeric Paste (aka Golden Paste)

I make my turmeric paste by mixing ground turmeric spice with grated (or zested) fresh ginger, ground cinnamon, coconut oil, black pepper, and water in a small saucepan in medium heat. I whisk it constantly until the oil fully melts.

I use fresh ginger because it is widely available, but you can also use a teaspoon ground ginger instead of its fresh version.

It is important that you do not overheat it as the primary compound in turmeric, curcumin, loses its benefits when it is cooked for longer periods.

Here you might ask, what is the best ratio of turmeric to black pepper and turmeric to coconut oil? Below is the formula that I follow:

½ cup ground turmeric spice
1 tablespoon ground cinnamon
1 teaspoon fresh ginger, grated
1 teaspoon black pepper
¼ cup coconut oil
1 cup water

Once the oil fully melts and everything is fully mixed, I transfer it to a medium-sized airtight jar and keep in the fridge to use whenever I want.

This turmeric paste recipe makes just a little more than a cup of turmeric paste.

Wondering why we are adding black pepper and oil into the mixture?You can read all about it in this Turmeric Golden Milk post.

How To Make Turmeric Milk Using Golden Paste

The best thing about turmeric golden paste is that you can make turmeric golden milk in just a few minutes without having to get any other ingredients out. All you have to do is to mix a small amount of it with some hot milk.

I think how much of it you use is a personal choice, but I usually like it best when I mix 1 teaspoon of turmeric golden paste with 1 ¼ cups of milk. In terms of milk, I prefer either unsweetened almond milk, coconut milk or a combination of both.

My favorite sweetener is maple syrup, but you can use honey as well.

Here is a quick how-to video showing you how I make this turmeric paste and use it to make a cup of golden milk for myself:

Turmeric Paste Benefits

I don’t know about you, but I do my best to avoid taking pills if I can find a natural way to treat my health issues.

For centuries turmeric has been a staple and a go-to spice in Indian and Chinese cuisines and used for a variety of health problems. Nowadays, it is very popular in Western cultures due to its antioxidant, antibacterial, anti-carcinogenic, anti-inflammatory properties.

And turmeric is one of those great natural remedies. Studies show that the primary compound in turmeric, curcumin, is known to help reduce inflammation, prevent skin-related issues and allergies, reduce joint pain, and help our bodies build stronger immune systems. (SOURCE)

I personally consume turmeric golden milk when I have a terrible cough that I just can’t get rid of. Drinking a cup of turmeric golden milk right before bed magically soothes my chest and gives me a relief from coughing, which later helps me get a good night sleep.

You can read more about the benefits of turmeric in detail in this Turmeric Golden Milk recipe post.

How Long Does Turmeric Paste Last

As long as it is kept in an airtight jar (or container) in the fridge, it will last up to 2 weeks.

What Are Some Other Ways to Use

I usually use golden paste to make golden milk, here are some other ideas to put it to good use:

Mix ½ teaspoon of turmeric paste into yogurt, top it off with your favorite granola for breakfast
Add a teaspoon (or less) in your favorite smoothies for an additional boost of nutrition
Mix it with plain yogurt and drizzle it over roasted vegetables
Blend it in your salad dressings
Mix a small amount of it with your favorite nut butter (i.e. almond or peanut butter) and spread it on toast.

How Much Turmeric Per Day

While its benefits are a mile long, you might want to stay away from consuming excessive amounts of turmeric. Because, overuse of turmeric may result in an allergic reaction on skin, nausea, risk of kidney stones, diarrhea, and upset stomach.

Additionally, you should stay away from turmeric if you have kidney stones, gall bladder diseases, iron deficiencies, and diabetes. (SOURCE)

But how much turmeric should you take in a day? According to this article, you should limit your ground turmeric intake to 1 teaspoon a day and fresh turmeric root intake to 1.5 to 3 grams a day.

Can’t get enough of turmeric recipes? Try my delicious Turmeric Smoothies.

Turmeric Paste Recipe

If you are looking for an anti-inflammatory paleo friendly Turmeric Paste, than look no further! This easy to make turmeric paste is made with ground turmeric, fresh ginger, cinnamon, black pepper and coconut oil. It is ready in 10 minutes and can be stored in the fridge up to 2 weeks.

Course Condiment, Non Alcoholic Drink

Cuisine Indian

Diet Vegan

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

½ cup ground turmeric spice
1 tablespoon ground cinnamon
1 teaspoon fresh ginger grated or minced
1 teaspoon black pepper
¼ cup coconut oil or any other neutral-tasting vegetable oil like avocado, olive (a mildly flavored), etc.
1 cup water
optional maple syrup or honey to taste

Instructions

Place ground turmeric, ground cinnamon, fresh ginger, black pepper, coconut oil, and water in a small saucepan and place over medium low heat.
Whisk to combine and cook until it forms a paste and coconut oil is fully melted.
Transfer to a jar with a lid. Let it cool to room temperature and store in the fridge up to 2 weeks.
When ready to make turmeric golden milk, place a teaspoon of turmeric paste in a mug and add in hot milk of your choice. Taste for sweetness and add in maple syrup or honey. Give it a stir and enjoy.

Video

Notes

The calorie information does not include any calories coming from optional sweeteners.

Nutrition

Mint and Rosemary Lemonade with Vanilla

Aysegul Sanford — Tue, 17 Jul 2018 14:59:57 +0000

Growing up, our summer vacations always started with a long drive to our destination. My parents loved taking road trips, to them, it was more about the journey than the destination.

Most of the time, our preferred vacation spot would be somewhere along the Mediterranean coast. Since we lived in the northern part of Turkey, this meant driving somewhere between 10-12 hours to the South in the hot summer sun.

Back in those days, we didn’t have an air-conditioned car so operating under the sun for that long required something to keep us refreshed.

My mom’s solution to the problem was this rosemary lemonade. She would start making it a day in advance with a bag full of fresh lemons and herbs and would put it in a large ice-filled beverage with a dispenser. We would sip on it throughout the trip.

To this day, every time I drink this lemonade my mind directly goes to those days of my childhood. I recently made it again and my husband thought that it was the best lemonade he had so I thought I should share it here with you.

How to make mint lemonade with rosemary:

The process of making this Vanilla Lemonade with Mint and Rosemary has 3 parts:

First, place medium mesh strainer in a bowl. Set it aside.

Scrape the seeds of the vanilla pod and place them in a small bowl. Do not discard the vanilla pod.

Second, slice whole lemons and place them in the strainer. Add in fresh mint leaves, fresh rosemary sprigs, Sucanat (natural sugar – this brand is the one I use – affiliate link) and vanilla seeds and pod.

Give it a message using your clean hands. I usually wear disposable gloves to do this. The whole purpose of doing so is to get some of the juices of sliced lemons and their zest out and make sure that both lemons and fresh herbs are coated with sugar and vanilla.

Cover it with plastic wrap and place it in the fridge for at least 3 hours, preferably overnight.

Finally, take it out of the fridge and message the lemons, pressing through the strainer, until all of their juices are out. Remove the solids and pour the juices in the bowl into a large bottle.

Give your vanilla lemonade a taste. It should super sweet and sour. Add in 8 cups of cold water and pour it into a large jug filled with ice. Give it a stir and serve.

What makes this homemade lemonade better than other recipes

In my opinion, there are 3 things that make this the best rosemary lemonade recipe:

Using fresh mint and fresh rosemary: My mom used to say, herbs are like perfume they finish the dish and make it better. This recipe is an excellent example of that. Letting the fresh herbs sit in the strainer with sugar, lemons, and vanilla pod let them release their flavors and infuse into the lemonade.
Time: Letting everything sit for a few hours let the flavors mingle and give enough time for the juices of the lemon to release into the bowl.
My mom always made it a day before and let it sit in the fridge. If you have time, I highly recommend doing so.
Lemon Skin: Most lemonade recipes discard the lemon skin, but I think lemon zest has a lot of flavors that should not be wasted. Letting the sliced lemons (with the skin on) sit in the strainer with the other ingredients and later messaging it allows the oils in the skin release into the lemonade.

A Few tips for the best homemade lemonade with mint and rosemary

Rosemary Lemonade Cocktail: If you are serving this to adults, you can always add in some vodka or gin to turn it into a cocktail. I would do this before adding the ice. Place the concentrated lemonade into a cocktail shaker filled with ice, add in vodka (or gin), and give it a good shake. Pour it over ice garnished with fresh mint and/or rosemary.
Sparkling Rosemary Lemonade: You can also make a sparkling lemonade using sparkling water instead of water.
Don’t have vanilla pods? While fresh vanilla seeds take this otherwise ordinary mint vanilla lemonade to the next level, if you do not have vanilla pods, you can use two teaspoons of vanilla extract instead.
New to Sucanat? Sucanat is a less processed version of granulated sugar. I have been using it in place of sugar for a few years now and love that it adds a nice molasses-like flavor into my recipes. If you want to learn more about it, you can learn more here.
If you don’t have any, you can use granulated sugar instead.

Other refreshing non-alcoholic drink recipes you might like:

Mint and Rosemary Lemonade with Vanilla

An easy to make vanilla rosemary lemonade infused with fresh mint. With just a little bit of prep work, you can easily make lemonade at home.

Course Drink

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 177kcal

Author Aysegul Sanford

Ingredients

8 large lemons washed and sliced in 1/2 inch slices
1 cup Sucanat Natural sugar or granulated sugar
10 sprigs of fresh mint
2 sprigs of fresh rosemary more as a garnish
1/2 vanilla bean scraped seeds (or 2 teaspoons of vanilla extract)
8 cups of cold water
ice

Instructions

Place medium mesh strainer in a bowl. Set it aside.
Scrape the seeds of the vanilla and place them in a small bowl. Do not discard the vanilla pod.
Place lemon slices, sugar, mint, rosemary, vanilla seeds, and pod in the strainer.
Using your clean hands, gently massage the lemons to (1) get their juices out and (2) mix everything.
Cover it with plastic stretch film and place it in the fridge for at least 3-4 hours or preferably overnight.
In the morning, again using clean hands massage the lemons to get all their juices out. Strain and discard the solids.
Pour the concentrated lemon juice into a large pitcher (or jug) and stir in 8 cups of cold water.
Pour into mason jars filled with ice and garnish with fresh rosemary.

Nutrition

This vanilla lemonade recipe was originally published in 2014, but updated in July of 2018 with some additional helpful information.

Dominican Style Ginger Iced Tea

Aysegul Sanford — Tue, 05 Nov 2013 20:39:17 +0000

Jungle Bay, in Dominica, where we vacationed last week, has one of the best breakfast buffet I have ever seen. In addition to the usual breakfast items like pancakes, eggs, bread, and cereals, they offer freshly squeezed juices from the local fruits that they get delivered daily. Fruits like tangerine, orange, passion fruit, lemon, and coconut.

The best part of it is that they serve them as sweetened and unsweetened. I prefer unsweetened whereas my husband, Dwight, loves sweetened drinks.

Speaking of my husband, he is a big fan of having a non-alcoholic drink as a pick me up or with his meals during the day. Cold teas like Tazo peach and green tea that they sell in Starbucks are his favorite.

However, finding those here on Virgin Gorda is almost impossible. Since he cannot find Tazo Teas, he usually goes for Coca-Cola, which I am not too happy about because it is not healthy.

So I am always on the look out for drink ideas that I can make at home and have it readily available in the fridge for Dwight.

We were served this Ginger Iced Tea recipe in Jungle Bay for lunch on our first day. We both loved it and ordered it several times. On our last day, Joanne, the Food and Beverage Manager, came to say goodbye to us with a bag full of fresh ginger in her hand. She explained to me how they make, our favorite, Ginger Ice Tea.

I was so happy as I was looking forward to trying the Pumpkin Ginger Soup that she showed us how to make, during the Caribbean Cooking class, as well as this ice tea.

When we came home first thing Dwight asked was to make some Ginger Ice Tea. So I did.

How To Make Ginger Iced Tea:

The process of making this iced ginger tea has just a few steps:

Steep the ginger in boiling water: Pour the boiling water in to a heatproof glass pitcher. Add the ginger and let it sit for 15 minutes.
Squeeze lemons & and limes: In the meantime squeeze the juices of lemons and limes.
Strain & sweeten: Strain the ginger and water mixture through a fine-mesh strainer. Add honey (or sugar) when it is still hot and mix thoroughly. Taste it and add in more honey if you like.
Let it cool: Place some ice cubes in the pitcher and add the juice of the lemons and limes.
Add in optional flavoring agents: Stir in fresh mint leaves or a splash of vanilla if you’d like.
Give it a mix & serve: Mix thoroughly. Serve it with freshly sliced limes and leaves of fresh mint.

Sugar vs Honey:

Instead of using granulated sugar I used honey thinking that it is somewhat healthier. You can use splenda, stevia, agave or natural sugars like coconut or maple sugar.

The refreshing taste of fresh lime and lemon juices mixed with the tangy flavor of shredded fresh ginger is heavenly.

In order to ensure that it will keep its freshness (and flavors) for a couple of days I put slices of lemons and limes in the pitcher. I serve it with lots of ice and more fresh mint leaves.

In the never-ending hot days of the Caribbean, this Ginger Ice Tea is, for sure, a star in our fridge.

If You Liked This Dominican Ginger Tea, You Might Also Like:

Rosemary Lemonade
Herbal Iced Tea
Blueberry Hot Toddy
Strawberry Basil Limeade
Turmeric Ginger Tea
Need more inspiration? Check out all our drink recipes.

Dominican Style Ginger Ice Tea

Dominican Style Ginger Ice Tea: A recipe where fresh ginger shines. Made with freshly squeezed lemons, limes and fresh mint leaves and sweetened with honey, this drink is a refreshing non-alcoholic beverage that you can serve every member of your family.

Course Drink

Cuisine American

Prep Time 15

Total Time 15

Servings cups

Calories 26kcal

Author Aysegul Sanford

Ingredients

2 3- inch pieces of fresh ginger peeled and shredded
8 cups of boiling filtered water
6 juicy lemons freshly squeezed
3 juicy limes freshly squeezed
7 more or less tablespoons of honey or any sweetener of your choice
Mint leaves optional
10-12 ice cubes

Instructions

Pour the boiling water in to a heatproof glass pitcher. Add the ginger and let it sit for 15 minutes.
In the mean time squeeze the juices of lemons and limes.
Strain the ginger and water mixture through a fine mash strainer. Add honey (or sugar) when it is still hot and mix thoroughly. Taste it. At this point you want it to be sweeter than you would normally like.
Place some ice cubes in the pitcher and add the juice of the lemons and limes.
Mix thoroughly and add more honey to sweeten it, if necessary. If it is too sweet you can add more water.
Serve it with freshly sliced limes and leaves of fresh mint.

Nutrition