Hot turmeric & ginger soy milk
Golden hot soy milk warmed with turmeric and old ginger to get the blood moving and chase the chill — warm hands and feet on a rainy day.
- 13 min
- Serves 2
- Simmer
- Easy
Why it suits you: Blood Stasis shows as a dull complexion, dark circles and painful periods with clots, and cold makes it worse; Grain Rain's damp, rainy weather slows circulation further. Turmeric and old ginger warm the channels and get the blood moving, while soy milk keeps it gentle — a warm swap for iced drinks.
Method
Prep 5 min · Cook 8 min- 1Peel and finely grate the ginger. Mix the turmeric and sugar with 2 tbsp of the soy milk to a smooth, lump-free paste.
- 2Put the rest of the soy milk, the ginger and the paste in a pan and warm over a medium-low heat for 5–6 minutes, stirring, until steaming with small bubbles at the edge. Do not let it boil hard.
- 3Strain out the ginger through a fine sieve, add a pinch of black pepper and drink hot, or pour into a flask for work.
Cautions
- Avoid during pregnancy. If you take blood thinners or have gallstones or a stomach ulcer, check with your doctor before having turmeric.
Chef's tips
- Ground turmeric is on the supermarket spice shelf, and a little black pepper helps the body absorb it. Keep stirring and never let the soy milk boil hard, or it will catch and boil over.
The TCM view
Turmeric is pungent, bitter and warm; it invigorates blood, moves qi and eases period pain. Old ginger is pungent and warm and dispels cold; brown sugar is sweet and warm and helps disperse stasis. Soy milk is sweet and neutral, nourishing and moistening, softening the dryness of the turmeric and ginger, and a little black pepper adds warmth. Warm but not drying, it moves blood and chases the cold.
