This recipe is based on the Indian recipe for golden or turmeric milk. In India it is known as ‘Haldi doodh’ and has been used for centuries as an aid to insomnia and to sooth sick children. Turmeric is used as an anti-inflammatory, and calming agent and I must say that I’ve noticed the effects!
I used to make pudding as an after school treat for my children when they were little and stopped it for a while. I’m not sure why I stopped that practice but I recently had a hankering to have pudding again. We had turmeric milk the night before and I thought I would like to try it as a pudding and so I made it the next day as an after school treat. I timed it so that they could have it warm as they arrived home on that frosty day. I personally like to have pudding warm but this could also be served chilled. I also love it when skin forms on top of the pudding. I’ve seen other pudding recipes that say to cover your pudding with plastic wrap touching the top of the pudding so that no skin forms but that’s not for me. I find it to be a waste of plastic and pudding.
I used unhomogenized whole organic cow’s milk for this recipe for the health benefits for my children but of course you can use any milk you prefer. We’ve had our struggles deciding whether or not we should drink milk or replace with a plant-based one. I’ve found for us that the least processed the milk is, the less tummy aches are experienced. Do what’s right for your body and respect what it is telling you. There are many plant milk varieties that could be used instead as this pudding will thicken because of the thickener used not the fat content.
I also included farm fresh organic eggs. If you do not consume eggs then I would recommend replacing it with chia eggs (1 tbsp ground white chia seeds to 2 tbsp of water for each egg replacing).
For the turmeric and ginger: You can use dried spices or grated fresh. If you choose to grate the spices then before adding the thickener it may be a good idea to strain it then add it back to the pot. This is if you like a smooth consistency. If you don’t mind little bits in your pudding then omit the straining.
- Add the milk, honey and spices to a pot over medium-low heat. Whisk together and let heat stirring occasionally so as not to stick to the bottom of the pot nor allow to boil.
- Set aside 6 heat-proof dessert dishes.
- Crack the eggs in to a separate bowl and whisk until mixed and foamy, about 1 minute.
- (If straining, now would be the time to do that) When milk mixture is heated, remove from heat then slowly add the eggs (chia), continuously whisking to incorporate. Add back to the heat then add the arrowroot/tapioca slurry and stir until thickened.
- Remove from heat and pour evenly into 6 heat proof dessert dishes.
- Sprinkle turbinado sugar on top after the pudding has cooled for about 5 minutes.
- Enjoy life in the pink!