Golden Milk (or Turmeric Milk) is an ancient Ayurvedic drink that's known for its anti-inflammatory properties. This recipe is optimized for absorption and tastes perfectly balanced. Rich with flavor, yet light and comforting.
1cupwhole milkalmond, soy or coconut also work well though milk is traditionally used
1/2tspturmeric powder(See Note 1)
1green cardamomslightly cracked open
1clove
1-inchpiece cinnamon stick
3black peppercorns
1smallstar aniseoptional
1/2tspvanilla extract or 1/4 vanilla bean (scraped)optional - (See Note 2)
1thin slicefresh gingeroptional
1/4tspghee or coconut oil optional - (See Note 3)
1tsphoney, jaggery (gud), or sweetener of choiceplus more to taste
Instructions
Heat a saucepan over medium-high heat. Bring all of the ingredients except coconut oil/ghee and sweetener to a simmer.
Stir well and lower the heat to a low or low-medium (you want it to simmer but not boil). Cover with the lid ajar and allow the milk to simmer for 5 minutes, depending on how strong you want the flavor of the spices (up to 10 minutes).
Turn off the heat and strain into your cup. Stir in coconut oil/ghee (if using) as well as your sweetener. Delight in the warmth and comfort of therapeutic golden milk.
Video
Notes
Note 1:If you're new to turmeric milk, you may want to start with 1/4 tsp, then add more according to taste and color (potency varies from powder to powder). I usually use 1/2 tsp, but any more than 1 tsp and it starts to taste medicinal and grainy.Note 2: The optional ingredients, like ginger and vanilla, are not ones I grew up drinking in turmeric milk. I tried & loved them for the taste, plus ginger enhance the healing properties of turmeric milk.Note 3: Because curcumin (the active compound in turmeric) is fat-soluble, turmeric is better absorbed with a fat. Though the fat content in whole milk may be enough, I've included the option to use coconut oil or ghee if you're using a low-fat dairy-free milk such as rice milk.To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes.Storage: Allow to cool, then store in an airtight glass jar in the fridge for up to 3 days. To Double/Triple: Double/triple all ingredients but the star anise, as it can get too strong.