What the hell is golden milk?
Well…it’s an ancient ayurvedic treatment made of turmeric & honey with health benefits out the yin yang…and it’s insanely delicious. At least I think so. My honey took a tiny tiny tiny sip and gagged, but he can be a bit on the dramatic side when trying new foods. Okay. He can be a lot on the dramatic side, so don’t let his reaction deter you. I promise it was completely unwarranted. (I honestly think he did it to get my goat since I’m always trying some new healthy this or that which he finds completely silly…you should have seen what happened when he tasted kombucha which is a very acquired taste.) I think it’s delicious.
Golden milk tastes like heaven (a slight exaggeration).
It resembles eggnog or a less spicy chai tea in flavor. It’s sweet with just enough spice to it to keep it interesting. Drink it hot or cold – either way it’s magically delicious.
HEALTH BENEFITS* OF GOLDEN MILK
helps with digestion & aids the liver (heart burn, gas, ulcers, etc)
skin conditions (acne, eczema, psoriasis, etc)
immune system (infections, cancer, bronchitis, etc)
heart health (high blood pressure, cholesterol, etc)
reproductive health in women
Turmeric is an amazingly potent antioxidant. I don’t think I need to tell you the health benefits of antioxidants, do I? You should be forewarned: if you are pregnant you should avoid consuming extra turmeric since it encourages menstruation and uterine contractions (which you obviously don’t want while you’re pregnant).
GOLDEN MILK RECIPE
This is my personal modified (read as milder) golden milk recipe from the traditional and makes 4 servings (to make more just double the recipe as needed). But don’t worry – if you want a more traditional version I’ve provided those instructions too.
1/2 tsp turmeric
1 cup water
Combine these in a saucepan and bring to a boil until it starts to thicken a little (about 10 minutes). Don’t forget to stir. Turn the heat down and mix in:
4 cups unsweetened almond milk
a dash of nutmeg
a smaller dash of cinnamon
vanilla extract (I base the amount on smell…you should smell the vanilla but it shouldn’t be overwhelming. If you prefer you could eliminate this step and buy vanilla almond milk instead.)
bring it to a very low simmer
turn off the heat and stir in 4 tbs honey (of your choice…I like raw or orange blossom. If you think honey is honey then try orange blossom honey and prepare to be blown away. Vegans or anti-honey people: feel free to substitute with maple syrup, but please note that honey adds to the antibacterial properties of the turmeric.)
ladle out a cup and enjoy. The rest can be bottled and tossed in the fridge.
Now for the traditional recipe (this makes a large amount of turmeric paste which can be refrigerated for future use):
1/4 cup of turmeric powder
- 1/2 teaspoon of ground pepper
- 1/2 cup of water
Add to a saucepan, mixing well, over medium/high heat until it thickens to a paste. let cool, can & store.
- 1 cup of milk (or milk substitute if you don’t consume dairy)
- 1 teaspoon almond oil, ghee or olive oil
- 1/4 teaspoon or more of turmeric paste
Combine in a saucepan and almost bring it to a boil. Add honey to taste.
[traditional recipe credit: wise woman weblog]
I haven’t tried the second recipe so let me know if you give it a go. Making golden milk really is the simplest thing ever…and to think there are juice bars & health food stores that sell this stuff for upwards of $9 per bottle. It took all of 15 minutes to make and costs next to nothing (certainly not $9 per cup!). Cha-ching! That’s money that can be used towards something like…oh…I don’t know…shoes, maybe? *wink*
Now go make your tummy (and the rest of you!) happy & healthy. (And seriously, if you find yourself gagging, my honey would like to know. So please – I can’t believe I’m asking this…so gross – report back if you do.)
Kisses & Chaos,
Alli Woods Frederick
image:: via anton health :: turmeric – courriel vert :: via medicine room :: by yours truly ::