⏱ Time:
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
🍽 Servings:
4
🧾 Ingredients:
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2 cups low-fat milk or unsweetened almond milk
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2 tbsp cornstarch
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2 tbsp honey, maple syrup, or sugar-free sweetener
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½ tsp turmeric powder
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¼ tsp cinnamon
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Pinch black pepper (boosts turmeric absorption)
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½ tsp vanilla extract
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Optional: ½ tsp grated fresh ginger
👩🍳 Instructions:
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Whisk cornstarch with ¼ cup cold milk until smooth.
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In saucepan, heat remaining milk, turmeric, cinnamon, pepper, and sweetener.
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Slowly whisk in cornstarch slurry.
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Cook on medium-low, stirring constantly, until thick (4–6 minutes).
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Remove from heat; stir in vanilla.
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Pour into bowls and chill or serve warm.
🌟 Pro Tips:
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Add orange zest for brightness.
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Use coconut milk for richer texture (points increase).
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Stir constantly to prevent lumps.
📊 Nutrition (Per Serving – Approx):
Calories: 90
Protein: 4g
Carbs: 14g
Fat: 2g
💡 Weight Watchers Points (Estimated):
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Milk (½ cup): 1 point
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Sweetener: 1 point
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Cornstarch: 1 point
👉 Total: 3 WW Points per serving
(Using almond milk + sugar-free sweetener = 1–2 points)
❓Q/A Notes:
Q: Can I make this vegan?
Yes — use almond, oat, or soy milk.
Q: Can I serve this warm?
Absolutely — it’s delicious both ways.
Q: Does turmeric change the taste a lot?
No — it adds gentle warmth, not bitterness.
Q: Can kids eat this?
Yes — reduce turmeric slightly if sensitive.
Q: How long does it last in fridge?
Up to 3 days covered.