Are you watching The Blacklist? I haven’t been this obsessed with a series since Lost and 24. I love the ongoing mystery behind Red and Lizzie’s connection and how it’s so expertly balanced out with the cleanly resolved blacklist criminal cases in each episode. I think it’s a genius way to frame the series and keep everything interesting. I also love the little details in the margins, like the apple, the Rembrandt and Lizzie’s scar, which have to all potentially mean something. And who is Lucy Brooks? Who is in the photo that Red pulls from the list of the Stewmaker’s victims? Who does Mr. Fitch work for? What’s the deal with Lizzie’s husband and what’s in Nebraska? So. many. questions+theories!
While watching one of the last episodes, I made this turmeric “tea” which I’ve seen a lot of on pinterest lately. Since then, pouring this beautifully warm, delicately spiced and subtly creamy concoction it onto a mug with turmeric-stained fingers is a little ritual I’ve fallen in love with before curling up on the couch at night. There’s something soothing and nice about the steam, color and unique aroma that’s perfect right before bed.
I feel a little silly giving exact measurements for everything below, because this is a completely eyeballityourself kind of thing, but fresh ginger is key here and pairs perfectly with the earthy and warm quality of the turmeric.Print
- 1 cup of cashew milk (soy or almond milk will do as well)
- 1 tsp Earth Balance OR 1 TB canned coconut cream (skim the heavy portion off the top of the can)
- 1/2 tsp dried turmeric OR 1 tsp fresh turmeric, grated
- 1/2 tsp fresh grated ginger
- a few pinches of cinnamon, cloves and/or anise
- 1–2 TB raw agave syrup
- pinch of salt
Place the vegan milk into a saucepan over over medium-low heat. Add in the vegan butter or coconut cream, turmeric and ginger, and whisk until smooth.Add in any extra pinches of spice, agave and salt. Heat through until warm, then whisk again and serve immediately.
- Cook Time: 10 minutes