Golden Milk has taken over my timeline and there’s a good reason why. What’s old is new again!
On Monday, I shared 3 tips for boosting the immune system naturally. And I gotta tell you, I need to take my own advice right now. It’s been an incredibly busy week. I worked to meet a long list of deadlines so I could head out to Vienna for a cool conference! 2017 is off to a busy start. I’m grateful and cannot complain.
I am generally a healthy person (knock on all the wood). But inadequate sleep, stress and exposure to all the travel germs is my surefire formula for getting sick. So, I wanted to be proactive and load up on foods to give me a bit of a leg up. This golden milk latte was at the top of the list.
[Tweet “How to Make #Turmeric Milk in 5 minutes.”]
I’ve wanted to share this recipe for at least a year. I’m happy to finally get it out to you. Surely you’ve heard about turmeric. It’s been trending for the past few years but it’s set to become a household name in 2017. With that, so will Turmeric Milk AKA “Golden Milk.”
Turmeric is a golden root that’s rich in curcumin, a compound known for its cancer fighting and anti-inflammatory properties. It’s a gorgeous orange color. You can buy it fresh (usually next to the ginger root) or get it ground in the spice aisle. If you opt for the ground version, be sure to check the label and make sure you’re getting 100% turmeric not a blend or anything with artificial colors added.
Now if you’re thinking..oh yeah. I think I have a box of turmeric in the pantry. You know what? You probably need to toss it. The longer spices sit on the shelf – especially in warm kitchens or direct light – the less potent they become. Get some more.
I am not the first person to write about this. In fact, it’s pretty popular. But I want to make sure you’re covered. And of course I want to share my starter recipe for turmeric milk. I say starter because this is how I make it. I encourage you to play around to make it how you like it.
To make this recipe, you only need about 5 minutes and a few ingredients.
I like using almond or coconut milk (the refrigerated one) to keep it dairy-free. Use the milk you want. I also whisk in a tiny drizzle of honey. You can make it to suit your taste but don’t skip the black pepper. It offsets the flavor of the other spices and is purported to help the curcumin do it’s job more efficiently. When you’re all done whisking, pour the blend into your favorite mug and sip your troubles away. (Not literally. But you know what I mean.)
How to Make Turmeric Milk (or the popular Golden Milk Latte)
- 1½ cup unsweetened almond or coconut milk (refrigerated)
- 1/2 tsp ground turmeric (or 1 inch piece root, grated)
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- a pinch black pepper
- ½ tsp honey (optional)
In a small pot, heat the milk over medium heat. Add the spices. Whisk to blend. Simmer gently for at least 5 minutes, whisking occasionally. Before serving, vigorously whisk the milk until all spices are incorporated and the milk is light and frothy. Sip and savor.
PIN the recipe for later.