It was about time I shared my favorite recipe for golden milk.
You’re missing something if you haven’t tried golden drink yet! This is a hot, creamy milk drink (without dairy) that’s packed with nutrients.
Yes, there is a tasty beverage that has health benefits. Dreams do come true.
What is Golden Milk?
Golden milk is an Indian traditional drink with roots in Ayurveda. It’s made from a mixture of milk and turmeric powder, as seen in the traditional recipe.
The beautiful Nutrient Stripped inspired this plant-based version. It only requires eight ingredients, one pot, and five minutes. McKel’s recipe is one we’ve been making for a while now, with some modifications. It’s become a daily ritual.
What are the benefits of golden milk?
Golden milk, also known as Haldi Doodh, is touted for its antiinflammatory and healing properties, largely due to Curcumin.
Turmeric has been used in Ayurvedic Medicine for thousands of years to treat conditions like breathing problems, joint pains, fatigue, digestion issues, and many more.
Modern research suggests that turmeric has antimicrobial, anticancer, and antibacterial effects.
The other spices are just as healthy! Ginger and cinnamon have antiinflammatory properties and are anti-microbial.
Golden Milk: How to Make it?
The perfect base is a mixture of unsweetened Almond Milk and light coconut milk. I’ve used both fresh and powdered turmeric, and the ground version is more flavorful!
Coconut oil gives the curry a richer flavor and increases turmeric’s absorption by our bodies because it is soluble in fat. Consider using coconut milk that has at least some fat (canned or boxed) if you don’t want to use oil. Black pepper, by some magic, also increases the bioavailability of curcumin, which is found in turmeric.
It’s the perfect pick-me-up for an afternoon when you want something to keep you going until dinner. Its health benefits alone make it a staple in our household. I love anything rich in antioxidants and antiinflammatory.
Ingredients
- Use 1 1/2 cups coconut milk (or substitute other dairy-free milk)
- 1 1/2 cups plain unsweetened almond milk ( DIY or store-bought)
- Ground turmeric, 1 1/2 tsp
- 1/4 tsp of ground ginger (or freshly grated ginger*, 1 tsp)
- One cinnamon stick whole (or 1/4 teaspoon ground cinnamon)
- Coconut oil, 1 tbsp (optional to add richness // see note for oil-free)
- 1 pinch ground black pepper
- Sweetener (i.e., Maple syrup, coconut sugar, or stevia (to taste)
Instructions
- Add coconut milk, almond milk, black pepper, turmeric, ginger, and cinnamon to a small pan. You can also add coconut oil (optional) or coconut oil.
- Mix and heat over medium-low heat. Heat for about 4 minutes, whisking often. Heat until the mixture is hot but not boiling.
- Taste the flavor after turning off the heat. Taste and add more sugar tu, turmeric, or ginger to intensify the flavor.
- Serve immediately. Divide between two glasses, leaving the cinnamon stick at home. The best is to serve it fresh. Leftovers can be kept in the fridge for up to 2-3 days. Reheat in the microwave or on the stovetop until hot.
