I’ve recently come to enjoy golden milk as a before-bed relaxing drink or a “I-don’t-feel-the-greatest-today” pick me up. Turmeric has many, properly scientifically proven, health benefits, and I’m pretty sure the latest run of sickness through our family was lessened and shortened because of a steady intake of golden milk.
My usual method of making golden milk started with just turmeric paste and honey, but ginger, cinnamon, and other chai-like spices quickly found their way into my mug. After a few days of adding spices, I realized it would be better to just put everything in the paste!
The following is my recipe, adapted from https://whereismyspoon.co/turmeric-paste-for-golden-milk/
Spiced Turmeric Paste & Golden Milk
The spices are all variable, add and remove spices as you find best fits your taste.
- 1 ½ cups water
- ½ cup turmeric powder
- 3 teaspoons coconut oil
- 1 piece of fresh ginger, about the size of ½ of your thumb
- 2 rough tablespoons cinnamon
- 2 level teaspoons ground black pepper
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon cardamom
- (optional, in water) star anise pod
- (optional, in water) 1/4th vanilla bean pod
- Prep your ingredients. Finely grate or zest the ginger, measure out the dry ingredients and set together, keeping the star anise and vanilla to the side
- Pour the water into a small pan, add the star anise pod and pulped vanilla bean (optional), and bring to a boil.
- Remove from hear to stir in the turmeric powder, cinnamon, black pepper, nutmeg and coconut oil.
- Adjust heat to medium-low heat and return pan to stove, stirring for about 3-4 minutes. If the paste is too thick, add a small splash of water and continue stirring.
- When the paste has reached a thoroughly pasty consistency (think peanut butter), remove from heat and divide into clean jars, seal and let cool. It will keep in the fridge for a few weeks.
Making the Golden Milk
- Boil water.
- Put 1 heaped teaspoon of Turmeric paste and however much honey (or other sweetener) that you like in a mug.
- Fill the mug ½ – ⅔ with water, fill the rest up with a milk of your choice.
- Stir and enjoy!
It is traditionally made with only warmed milk, but I find that making it with boiling water 1. saves on milk, and 2. is quicker with less chance of scalding the milk. If you want to make it with just milk, follow these directions:
- gently heat one cup of milk of your choice. The milk should be lukewarm and not hot.
- Whisk in 1 heaped teaspoon of the turmeric paste and the honey or another sweetener of your choice.
- Serve immediately.