I adore adding turmeric powder to teas and elixirs but it’s often in the background behind its other more common cousins like ginger and cinnamon.
This recipe invites turmeric to step to the front and shine boldly in color and flavor. Bring forth turmeric’s medicinal magic in a milk that will surely make you want to go back for more.
This turmeric elixir is delicious whether it’s hot, warm or cold and it will pair perfectly with your favorite homemade cookies for an afternoon treat that packs an anti-inflammatory punch!
For the turmeric paste (makes about 1/2 cup)
¼ cup dried turmeric
½ cup distilled water
½ tsp black pepper
1 tsp ground Ceylon cinnamon
1 tsp dried ground ginger
1/2 tsp ground cardamom
For the golden milk
8 oz full-fat coconut milk, cashew milk or other nut milk of choice
1 tsp turmeric paste (recipe above)
1 tsp coconut oil, flaxseed oil, or ghee
liquid stevia to taste
For the turmeric paste:
In a small saucepan over medium-high heat, bring turmeric powder and water to a simmer. Add black pepper, cinnamon, ginger, and cardamom.
Turn heat to low. Stir constantly for about 5 to 7 minutes or until a thick paste begins to form. Take care to not burn the spices.
Transfer to an airtight, glass container. Keeps for a week in the fridge.
To make a single-serving of golden milk:
In a small sauce pan, add 1 teaspoon of your turmeric paste to the milk and stir. Add coconut oil or ghee and stevia to taste. Heat just until fragrant, not boiling.
If turmeric doesn’t already have a special place in your spice rack, it’s time to make room and add this golden child to your grocery list. (Move over oregano, there’s a bright orange spice moving in!)
And if you’re lucky enough to find fresh turmeric at the market (look for it near the fresh ginger), grab that gnarly root and start adding it to your afternoon elixirs for a daily dose of anti-inflammatory power.
Source of recipe: Holistic Nutrition Lab