Golden Milk is hands-down one of my ultimate favourite fall/winter drinks. It’s warm, it’s cozy, somewhat earthy (in the best way possible), and absolutely delicious. Best of all, it’s also incredibly good for you! The active component in Turmeric called curcumin is to thank for all of the benefits it provides. The list of benefits to health is staggering.
Benefits:
- Anti-inflammatory
- Cancer-fighting
- Heart-healthy (prevents heart disease)
- Anti-aging and cell-repairing
- Energy and mood-boosting
- Supports brain function and memory
- Lowers blood sugar levels
- Immune-boosting
- Digestion-aiding
- Great for bone health
I have been making Golden Milk since 2014 mainly because of all of the health benefits it holds, however, it wasn’t something that I drank often due to the bitter taste from the ground Turmeric I was using. Once I came across fresh Turmeric root – the game changed. I will never turn back! Using fresh Turmeric has made the drink a staple in my household that my husband and I look forward to drinking multiple times throughout the week. It’s so creamy and smooth and the beautiful golden colour just reminds you of all the goodness within!
I suggest making a big batch over the weekend and storing it in a large mason jar (with a lid) in the fridge so you can simply warm it up throughout the week when your cravings hit. Although it’s super easy to make, it does take a little time, so taking this extra step will save you some time and prevent permanent yellow fingertips! Once you try it, I guarantee you will want more!
Give it a try.
Ingredients (makes roughly 3 cups: 2 mugs)
- 1 2-inch piece of fresh turmeric root (finely grated)
- 1 tsp coconut oil or ghee
- 2 cups almond milk (unsweetened original)
- 2-3 grinds of freshly cracked black pepper (you need this to activate the curcumin – don’t worry you won’t be able to taste it!)
- as much cinnamon as you desire (I like a lot!)
- as much honey as you desire (taste it to adjust to your liking)
Instructions
- In a small pot, grate the piece of turmeric (be careful it stains! I use a small piece of paper towel to hold it so my fingers don’t turn yellow).
- Add your oil of choice (coconut oil or ghee).
- Heat the oil up over medium heat until melted – do not fry the turmeric.
- Add your almond milk, cinnamon, black pepper, and honey to the pot.
- Whisk together ingredients.
- Over low-medium heat, warm the golden milk (keyword: warm. Do not boil! By warming the mixture you activate the curcumin within, by boiling you destroy its benefits).
- Once the mixture is warmed, strain through a fine-mesh strainer into your cup of choice.
- ENJOY!