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Silky, luxurious, and packed with healing, pure sunshine-y flavor, this iced version of Haldi Doodh (or, golden milk) is a far cry from the medicinal drink many South Asians grew up with. Here the turmeric is layered with ground ginger for warmth, cinnamon for sweetness, and green cardamom for lush richness. And, don't forget a couple of good cracks of black pepper -- the piperine in the pepper will make the pepper more bioavailable!

Ingredients

3 cups plant-based or cow’s milk
1 tablespoon plus ½ teaspoon Pragati Turmeric
6 to 8 pods Baraka Cardamom, lightly crushed
1½ teaspoons Basiya Ginger
¾ teaspoon ground Peni Miris Cinnamon
¼ teaspoon freshly ground Aranya Black Pepper
Sweetener of your choice (such as Madhur Jaggery, date syrup, or honey), to taste
Ice, for shaking and serving

Methods

Combine milk, turmeric, cardamom, ginger, cinnamon, and black pepper in a medium saucepan over medium heat and bring to a simmer, whisking to dissolve the spices. Stir in the sweetener, to taste. Increase the heat to medium-high and bring to a gentle boil, then turn off the heat and cool until just barely warm to touch, 15 to 20 minutes.
Strain cooled haldi doodh concentrate into a 2-quart jar. If not using right away, seal the jar and refrigerate for up to 5 days.
To serve, add a handful of ice to the jar, reseal, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Fill 4 glasses with more ice. Pouring through a strainer, divide the shaken haldi doodh between the glasses. For one serving, stir the haldi doodh concentrate well and then pour ¾ cup into a cocktail shaker with ice. Shake vigorously until the outside of the shaker feels icy, about 30 seconds. Pouring through a strainer into an ice-filled glass.

This Recipe Features

BESTSELLER

316

Aranya Black Pepper

To elevate the simplest of dishes with a complex, layered heat.

BESTSELLER

150

Chai Masala

Our dream blend, to make a perfect cup of masala chai every time.

BESTSELLER

279

Pragati Turmeric

To bring a bright flavor to your dal, curry, or turmeric latte.

BESTSELLER

Pahadi Pink Garlic

Garlic powder so good and so rich, it tastes like garlic bread!

BESTSELLER

Jodhana Cumin

Aromatic and smoky, with an earthiness that shines in any dish!

BESTSELLER

Peni Miris Cinnamon

43g

To add a sweet and spicy note to your baking, coffee, or curries.

BESTSELLER

Baraka Cardamom

40g

So potent you’ll need half as many pods as you normally would.

Tandoori Masala

A tangy, spicy, smoky blend to make the perfect tandoori-anything!

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Kashmiri Saffron

For beautiful notes of honey, raisins, and almond to add to rice or sweets.

Sana's Iced Haldi Doodh

Asha Loupy

Serves 4

Ingredients

3 cups plant-based or cow’s milk
1 tablespoon plus ½ teaspoon Pragati Turmeric
6 to 8 pods Baraka Cardamom, lightly crushed
1½ teaspoons Basiya Ginger
¾ teaspoon ground Peni Miris Cinnamon
¼ teaspoon freshly ground Aranya Black Pepper
Sweetener of your choice (such as Madhur Jaggery, date syrup, or honey), to taste
Ice, for shaking and serving

Methods

Combine milk, turmeric, cardamom, ginger, cinnamon, and black pepper in a medium saucepan over medium heat and bring to a simmer, whisking to dissolve the spices. Stir in the sweetener, to taste. Increase the heat to medium-high and bring to a gentle boil, then turn off the heat and cool until just barely warm to touch, 15 to 20 minutes.
Strain cooled haldi doodh concentrate into a 2-quart jar. If not using right away, seal the jar and refrigerate for up to 5 days.
To serve, add a handful of ice to the jar, reseal, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Fill 4 glasses with more ice. Pouring through a strainer, divide the shaken haldi doodh between the glasses. For one serving, stir the haldi doodh concentrate well and then pour ¾ cup into a cocktail shaker with ice. Shake vigorously until the outside of the shaker feels icy, about 30 seconds. Pouring through a strainer into an ice-filled glass.