My turmeric shot recipe

Studies indicate that turmeric has anti-inflammatory properties that may help reduce our risk of developing conditions including cancer, dementia, arthritis, diabetes and heart disease. To save time, you can make a week’s supply of turmeric shots in one go. Simply increase the quantities, warm the milk in a saucepan, cool and keep in the fridge.
  • Cooking time:
    5 minutes
  • Serves:


Warm the ingredients gently in a saucepan and enjoy warm or chilled.


The active ingredient in turmeric is called curcumin. Countries where people eat high levels of curcumin have low rates of certain types of cancer.

You can use the same quantities of fresh or powdered turmeric in the recipe. If you’re using the fresh root, simply grate it with a fine grater. 

To avoid finding a half-used, wrinkly turmeric root at the back of your fridge, grate it into portions in an ice-cube tray then simply pop out the frozen turmeric when you need it.

I make my turmeric shot with coconut milk, as the fatty acids help the body to absorb the turmeric.

I also add a grind of black pepper, which acts as a catalyst – studies show it helps the body to absorb curcumin more effectively.


  • half teaspoon grated fresh turmeric or turmeric powder
  • grind of black pepper
  • espresso-sized cup of coconut milk (around 70ml)

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