In my earlier post I had shared how I discovered golden milk. Let me take the liberty to say if you haven’t tried golden milk yet, you are seriously missing out! It’s a creamy, hot milk drink that’s filled to the brim with nutrients. A delicious beverage with many health benefits. Dreams do come true.
By the late afternoon I’m exhausted and starting to get cranky with my sons’ constant activity and demands. I have found this to the perfect afternoon pick-me-up. This is my 10 minute time out. I feel relaxed and nourished. It has slowly become my daily ritual. It is anti inflammatory and antioxidant rich.
Coconut oil adds a touch of healthy fat and makes the turmeric available for the body to absorb as it is fat soluble. Absolutely necessary to add the oil. Personally I prefer ghee to coconut oil as ghee has additional benefits for the organisms in the gut. Black pepper makes the main ingredient curcumin in turmeric absorbable by the body.
To sweeten I add honey, but one can add maple syrup, agave nectar, coconut sugar, or stevia.
5 minute Golden Milk recipe
• 3 cups unsweetened plain almond milk
• 1 1/2 tsp ground turmeric
• 1 tbsp freshly ground ginger (see notes*)
• 1 Tbsp coconut oil or clarified butter (ghee)
• 1/4 tsp freshly ground black pepper
• Sweetener of choice (i.e. Honey, maple syrup, coconut sugar, agave nectar or stevia to taste)
1. In a saucepan, pour almond milk, add turmeric, ginger, coconut oil/ghee, black pepper,
2. Whisk to combine and heat over medium heat. Cook for about 5 minutes try not to let it boil. Stir or whisk frequently.
3. Turn off heat and taste to adjust flavor. Add honey or sweetener of your choice. You may add more ginger or more turmeric or even sweetener for an intense spice flavor.
4. Serve immediately. Leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave.
*fresh ginger is the best but some varieties can be quite pungent especially the one found in Karachi, I suggest starting with 1 tbsp and adding more. Personally I liked 2 tbsp. Finely grate the ginger or use tea strainer to strain the milk before serving.