Turmeric Tea with Black Pepper

• 1¼ cups water
• ½ teaspoon ground turmeric
• 1 small pinch freshly ground black pepper
• ½ to 1 teaspoon fresh grated ginger (optional)
• 1 to 2 tablespoons milk, coconut milk, or plant milk (optional)
• 1 to 2 teaspoons honey, to taste
• 1 teaspoon lemon juice (optional)

1. Add the water, turmeric, black pepper and ginger to a small saucepan.
2. Bring to a gentle simmer.
3. Simmer for 8 to 10 minutes, stirring occasionally.
4. Add milk or coconut milk during the final minute, if using.
5. Strain into a mug if using fresh ginger, or leave unstrained if preferred.
6. Allow the tea to cool slightly.
7. Stir in honey and lemon juice to taste.
8. Stir again before drinking, as the turmeric will settle at the bottom of the mug.

Black pepper is included because it contains piperine, which can improve the absorption of curcumin, a naturally occurring compound in turmeric. Only a small pinch is needed—the tea should be warming rather than strongly peppery.

A little milk, coconut milk, or another source of fat is optional. It makes the tea creamier and is commonly included because curcumin is fat-soluble.

For a milder everyday tea, use ¼ teaspoon turmeric and a very small pinch of black pepper. If it causes reflux or stomach irritation, reduce the pepper or drink it with food.

Serve.

Hot, with honey and lemon adjusted to taste.

— Robert Zamperoni