Golden milk gets its ‘golden’ part of its name from the root, Turmeric. It is similar to ginger, but instead of a bright yellow or cream-colored, fibrous inside it is as orange as a sweet potato. I learned about turmeric as an anti-inflammatory, and anti-bacterial natural remedy and began to add it to my cold and flu wellness tea that I make with lemon and honey and ginger whenever I’m feeling poorly.
Although turmeric is orange, it turns things yellow (it is a natural dye!) and the powdered form you get in your spice section is that same yellow. Primarily as a daily tonic, or used at times when your body isn’t doing so well, turmeric has helped me to decrease the pain of bad headaches and sleep better when recuperating from a cold, likely due to its anti-inflammatory properties.
Inflammation is the human body’s way of saying “hold on! something isn’t right!” Inflammation is actually good sometimes – a fever means that your body is working to fight whatever is ailing you, and some parts of you might be feeling the heat. But out of control inflammation can make you feel much worse.
I had heard of golden milk a while ago, but didn’t get around to making it because I thought it was too complicated. Not so! I tried it last night just to try it, and it was actually quite quick and easy.
Plus, I’m amazed at how delicious it is and although I’m having it in summer, I think it will be deeeeeelicious in the chillier fall and winter times. (This is one reason why having a portable thermos is so wonderful! I can bring all my favorites wherever I go.)
As always, I’m a proponent of using THE BEST quality ingredients you possibly can, especially when you’re relying on the ingredients to help you achieve your wellness objective.
In my shopping basket of ingredients (all of which I already had stocked at home – once you stock it, you have it!)
- one inch chunk of organic ginger root
- one inch chunk organic turmeric root
- 1 cup non-dairy milk (almond, or coconut)
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 tsp whole black peppercorn
- 1 tablespoon honey (local if you can)
- 1 cinnamon stick
- small saucepan to cook in
- vegetable peeler
- working glass jar or jar with lid to store any leftovers in the fridge for up to 5 days
Buy the ginger and turmeric fresh – it is affordable at Whole Foods. Keep it wrapped tightly in plastic wrap and toss in your freezer – this keeps it fresh and actually makes it easy to work with.
Try your best to have pure coconut milk, or pure almond milk. It may cost you more than you’re used to, but you really don’t want extra chemicals in the mix when you’re trying to make a healthy drink. If you can’t, don’t pull the plug on making this. Make it once and try it out 🙂
Golden Milk in 15 minutes
This makes 2 cups. You can multiply this recipe for however much you, or others you want to share it with, will consume within the week.
- on medium heat, bring 1 cup of your non-dairy almond or coconut milk to a low boil.
- using a simple vegetable peeler, shave 1 inch worth of both turmeric and ginger into the milk. It is quite easy to shave the roots from frozen.
- whisk ingredients, add in cinnamon stick, honey, and peppercorns
- bring to a low simmer for 10 minutes
- strain and serve warm, or refrigerate for later
I keep these working glasses and lids made in France on hand for extra smoothie, or extra iced tea. I actually poured the hot tea in it right away when I strained it and it was just fine. I left it out for a bit to cool and then put it in the fridge.
What does it taste like?
Creamy but not thick, comforting, warm heat (think spice heat), warm in temperature. The cinnamon stick has become one of my favorite additions to beverages of all kinds – it is so much better than accidentally inhaling ground cinnamon in coffee or in tea 🙂
Have you heard of Golden Milk before? Do you drink turmeric tea? Do you use it as a spice when you cook? I recently used Turmeric in a rice recipe too and it was delicious!
I’d love to hear what you think of this recipe. Comment below if you like.
Have a great day, everyone!