I’ve been obsessing over Golden Milk lately. Have you heard of it? You’ve likely seen it on a healthy cafe menu or from my recent Instagram post.
So, what’s the obsession all about? I’ll give you a hint – its DELICIOUS and super HEALTHY (yes that combo is possible!).
Let’s start with the main ingredient: turmeric. This bright golden spice has been used in India for thousands of years as a cooking spice and medicinal herb. Turmeric is commonly used in Indian curries and added to mustard to give it a natural golden hue.
Not into eating Indian curry or mounds of mustard?
Prefer a sweeter treat?
Golden Milk could be just the answer you’re looking for to easily and tastily incorporate turmeric into your diet. You’ll get to enjoy the benefits of its incredible flavor and it’s medicinal properties. I’ve truly grown to love its flavor.
So, it’s super healthy, huh?
Yes, and here’s why:
Turmeric contains curcumin which has amazing anti-inflammatory and antioxidant properties. These properties are both hugely important in helping our bodies fight off disease. In order for your body to absorb the powerful curcumin compound it needs to be taken with black pepper and some fat (it’s fat soluble). Don’t worry, they’re both covered in the Golden Milk recipe (no you won’t taste the black pepper and the fat comes from coconut oil).
The anti-inflammatory properties of turmeric are what makes it truly stand out. Inflammation plays a huge role in the short-term to fight off unhealthy invaders in our bodies. However, long-term (chronic) inflammation is a big problem (think heart disease, cancer, Alzheimer’s, arthritis, etc.). Incorporating anti-inflammatory foods into your diet can help your body to prevent chronic inflammation. Turmeric is your friend here!
Now that you understand the health benefits of turmeric, let’s get to the delicious drink I’m obsessing over (and hope you will be, too).
It’s warm, comforting, a touch spicy, and a tad sweet – similar to a Chai latte.
And will be ready in under 15 minutes. You can make it in batches and store it in the fridge to reheat later (lasts about 5 days in an airtight container).
Without further delay, here’s the recipe I’ve used, inspired by epicurious.
- 1 cup unsweetened non-dairy milk (coconut/almond/cashew/soy milk)
- 1 (3-inch) cinnamon stick
- 1 (1-inch) piece fresh turmeric, unpeeled, thinly sliced (or 1/2 teaspoon dried turmeric)*
- 1 (1/2-inch) piece ginger, unpeeled, thinly sliced
- 1 tablespoon honey (agave or coconut nectar for vegans)**
- 1 tablespoon virgin coconut oil
- 1/4 teaspoon whole black peppercorns
- Ground cinnamon (for serving)
- 1 cup water
*Fresh turmeric is definitely my choice, but dried turmeric is fine to use when fresh isn’t available. Dried turmeric will settle at the bottom of the mug, so it will need to be stirred as you drink.
**I add in the honey just before serving to maintain the beneficial enzymes (they could be destroyed in the heating process).
- In a small saucepan, whisk coconut milk, cinnamon, turmeric, ginger, coconut oil, peppercorns, and 1 cup water; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into 2 mugs. Stir in honey and top with a dash of cinnamon.
Let me know what you think of the recipe in the comments below!