Nutmeg Free Turmeric Ginger Shot
Fresh turmeric and ginger are the real stars here — fiery, earthy, and packed with the kind of bold flavor that wakes you up better than a second cup of coffee. Bright lemon juice cuts through the intensity and adds a citrusy lift, while a spoonful of raw honey rounds everything out with just enough sweetness. A pinch of Ceylon cinnamon is optional but genuinely worth it, adding a warm, delicate note that plays beautifully against the heat of the ginger. The process is simple: blend, strain, sweeten, and shoot. Pressing the pulp through a fine-mesh strainer or cheesecloth gets you a clean, concentrated liquid with no gritty texture — just pure, vibrant flavor. It keeps in the fridge for up to three days, so you can batch a week's worth and grab one every morning without any extra effort. For anyone avoiding warming spices like nutmeg, this recipe is a natural fit — every ingredient is straightforward, clearly labeled, and completely free of anything you need to sidestep.
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Learn more →Ingredients
4 servings
- 3 oz fresh turmeric root, peeled and roughly chopped
- 2 oz fresh ginger root, peeled and roughly chopped
- ½ cup fresh lemon juice (from about 3 lemons)
- ¼ cup cold water
- 1 tbsp raw honey
- ⅛ tsp ceylon cinnamon (optional)
Instructions
- 1
Combine the turmeric, ginger, lemon juice, and cold water in a blender. Blend on high for 30–45 seconds until the mixture is as smooth as possible.
- 2
Pour the blended mixture through a fine-mesh strainer or cheesecloth set over a small pitcher, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp.
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