Turmeric Milk Recipe (Haldi Doodh)

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1 cup whole milk ((full fat milk from cow))

¾ to 1 teaspoon organic turmeric powder (for adults, 2 pinches to ¼ tsp for kids)

⅛ to ¼ teaspoon ground black pepper ((or long pepper powder ),1 to 2 pinches for kids)

1 teaspoon organic sugar ((jaggery or honey))

⅛ teaspoon ground green cardamom ((or 1 crushed green cardamom))

⅛ teaspoon ground cinnammon ((or ¼ inch Ceylon cinnamon))

1 pinch dried ground ginger ((sonth/sonti))

1 clove ((crushed))

Traditional turmeric milk is made by bringing Cow's milk to a boil first. Pour milk to a pot and bring it to a gentle boil. If you want to use all the other optional spices, add them and boil for 2 mins. (read my notes below)
Turn off and cool down the milk to a slightly hot temperature. Add ground black pepper (powder) and turmeric. Mix well.
Transfer turmeric milk to a cup and consume while still warm. You may filter/strain the milk if you use other whole spices. Add sweetener if required. If using honey add it only when the milk comes down to warm temperature.