Golden Milk is my family's favorite winter drink, although we enjoy it all year 'round, especially whenever any of us is feeling under the weather and in need of an immune boost.
Turmeric is a fabulous herb, and it has wonderful actions, such as being anti-inflammatory, anti-oxidant, antibacterial, and bitter. It has been used for its protective effects on the liver, to promote digestion, and reduce inflammation. It has a strong flavor, and in my opinion it's delicious. Black pepper is often used in combination with turmeric to aid in absorption.
As far as warm beverages go, golden milk is a little labor-intensive. Mixing up a fresh cup of golden milk can take some time, unless you take this simple shortcut: make a paste of turmeric and keep it in the fridge. It will last for weeks, and you can use it to quickly make your golden milk.
To make your paste:
- Combine 1/4 cup turmeric powder with 1/2 teaspoon ground pepper and 1/2 cup filtered water in a saucepan on low heat.
- Stir, stir, stir as it gently heats until a paste consistency is formed.
- Turn off the heat, spoon into a glass jar, cover, and store in the fridge for up to a few weeks.
Now, to make your Golden Milk:
- In a sauce pan on medium low heat, add a cup of milk of your choice, 1 teaspoon of coconut oil or ghee, and 1/4 to 1/2 teaspoon turmeric paste.
- Stir constantly until hot. Add honey to taste. To make it feel extra fancy, I like to froth ours before pouring it into ceramic mugs.
In good health!
*Medicinal amounts of turmeric are contraindicated in pregnancy, as well as two weeks prior to surgery, and it is not recommended to use medicinal amounts of turmeric long-term.
Photos by Lauren Ross