How to Make Turmeric Tea (3 Simple Methods for Daily Wellness)

Few drinks feel as instantly cozy as a cup of turmeric tea, especially on colder days when you’re craving something warm and comforting.

It’s golden, gently spiced, and easy to make. You can use fresh turmeric root, turmeric powder, or a ready-to-use turmeric shot to create a rich, flavorful cup in minutes.

In this turmeric tea recipe, you’ll learn how to make turmeric tea three ways — starting with the quickest method and then moving into the more traditional versions, so you can pick what suits your time, taste, and mood.

Each method uses hot water to draw out turmeric’s color and its active compound, curcumin.

• 1 bottle (63 ml) TURMERIC SuperShot_®
• 1½ cups hot water
• 1-2 teaspoons organic maple syrup (optional)

Step 1: Boil the Water

• Bring fresh water to a boil, then remove from heat and let it sit for 30–60 seconds.
• You want it hot, not at a rolling boil. This helps keep the flavor smooth and balanced.

Step 2: Add the TURMERIC SuperShot_®

• Pour 1 full bottle of TURMERIC SuperShot_® into a heat-safe mug or teapot.
• Slowly add 1½ cups of hot water, stirring to fully combine.

Step 3: Sweeten and Serve

• Taste first, then stir in 1-2 teaspoons of organic maple syrup if you prefer a touch of sweetness.
• Serve warm.

Recipe tip: Add a few slices of fresh ginger while boiling the water for an extra kick and warmth.

• Calories: ~10 kcal (+ ~17 kcal per teaspoon maple syrup)
• Total fat: 0 g
• Saturated fat: 0 g
• Total Carbohydrates: ~2 g
• Total sugars: ~2 g
• Protein: 0.5 g
• Iron: ~0.2 mg
• Vitamin C: ~10.5 mg (from the TURMERIC SuperShot_®)

Here’s what makes this method especially easy and reliable:

• Fastest method (ready in under 5 minutes) — no prep, grating, or simmering
• Consistent and balanced dose of turmeric (12.5 g per bottle)
• Smooth texture, no grit or residue
• Includes complementary ingredients like lemon and green apple for Vitamin C and Anti-Oxidants. Also contains black pepper, which enhances curcumin absorption.

Beyond that, every Sol-ti SuperShot_® is thoughtfully designed for better wellness:

• USDA Certified Organic ingredients
• Cold-pressed for maximum freshness and nutrients
• UV Light Filtered_™ for purity without affecting flavor or quality
• Bottled in glass to avoid any leaching (better for you and the planet)
• 100% vegan, kosher, and gluten-free
• Free from common allergens

• 2 cups water (~ 12 FL OZ)
• 1 inch piece of fresh turmeric root
• A small pinch of freshly ground black pepper
• 1-2 teaspoons organic maple syrup (optional)
• 1-2 teaspoons fresh lemon juice (optional)

Step 1: Prep the Ingredients

• Wash the fresh turmeric root thoroughly and peel if you prefer.
• Slice it into thin rounds, about ¼-inch thick. Slicing (rather than grating) provides ample surface area for a good infusion.

Step 2: Simmer with Ingredients

• Add the sliced turmeric root and black pepper to a small saucepan with 2 cups of water.
• Bring to a gentle boil over medium heat, then reduce to low and let it simmer for 8-10 minutes. The water will deepen into a warm amber-gold as the turmeric steeps — a sign it's infusing well.

Step 3: Strain and Serve

• Pour through a fine-mesh strainer into two cups, leaving the solids behind.
• Add maple syrup and a squeeze of lemon juice if using.
• Stir well, and drink warm.

Recipe tip: Add a few slices of ginger root (or a pinch of ground ginger) and a cinnamon stick while boiling for extra warmth and depth.

• Calories: 5–10 kcal (+ ~17 kcal per one teaspoon maple syrup)
• Total fat: 0.1–0.2 g
• Saturated fat: 0 g
• Total Carbohydrates: 1–2 g (unsweetened); 5–6 g when using one teaspoon of maple syrup
• Total sugars: <1 g (unsweetened); 4–5 g when using one teaspoon of maple syrup
• Protein: 0.1–0.2 g
• Iron: 0.5–1.1 mg (from fresh turmeric root)
• Vitamin C: 1–3 mg (from fresh turmeric root)

• Bright, fresh flavor
• Works well if you already keep fresh turmeric at home

Cons of Using Fresh Turmeric Root

• Requires peeling and grating
• Can stain hands and surfaces
• Needs straining
• Flavor and potency can vary batch to batch

• 2 cups water
• ½ teaspoon ground turmeric
• A pinch of black pepper
• 1-2 teaspoons organic maple syrup (optional)
• 1-2 teaspoons fresh lemon juice (optional)

Step 1: Mix the Ingredients

• Add water, ground turmeric, and black pepper to a small saucepan and whisk immediately to prevent clumping.
• If you find the powder clumps easily, mix it with a small splash of cold water first to form a smooth paste, then add it to the pan.

Step 2: Simmer

• Bring to a gentle boil, then reduce the heat to low and simmer for 5–7 minutes, stirring occasionally.
• You'll know it's ready when the powder is fully dissolved, and the water has turned a deep golden color.

Step 3: Adjust and Serve

• Remove from heat.
• Stir in maple syrup and a squeeze of lemon juice to taste, if desired.
• Strain through a fine-mesh strainer into two cups.
• Optionally, you can add a few slices of fresh ginger root to your cup for an extra kick. You can also stir in a teaspoon of grated ginger along with turmeric and black pepper in step 1.

• Calories: 2–4 kcal (+ ~17 kcal per teaspoon of maple syrup)
• Total fat: 0–0.1 g
• Saturated fat: 0 g
• Total Carbohydrates: <1 g (unsweetened); 4–5 g when using one teaspoon of maple syrup
• Total sugars: 0 g (unsweetened); 4–5 g when using one teaspoon of maple syrup
• Protein: 0.1–0.2 g
• Iron: 0.4–0.9 mg (from ground turmeric)
• Vitamin C: 0 mg (ground turmeric contains negligible vitamin C)

• Easy pantry staple
• No peeling or chopping required

Cons of Using Turmeric Powder

• Can clump if not mixed well
• May leave sediment or a slightly gritty texture
• Flavor can be sharper and less balanced than other methods
• Quality and freshness can vary between brands