Ingredients

Full cream	1 cup
Jaggery (gur)	1 tablespoon
Raw turmeric paste or organic powder (haldi)	1 tablespoon
Star anise or cinnamon powder	1 pinch

Cooking Techniques

1. Heat the milk until it's simmering, but don't bring it to boil
2. Remove from heat, add the turmeric and a pinch of star anise or cinnamon and mix well.
3. Foam the mixture by whisking it rigorously or alternately transfer milk between two glasses to build good froth.
4. Pour in a cup, serve with jaggery or honey on the side.

Chef's Notes

Through the ages, it has been believed that turmeric has antiseptic and anti-inflammatory properties. The concoction works best when you mix turmeric with black pepper, as the curcumin in turmeric is better absorbed with the capsaicin in pepper.