By Golden Milk, or Turmeric Milk, is a traditional Indian and Ayurvedic beverage typically drunk before bed and has recently gained momentum here in the West. This healing rhizome has been celebrated as a cooking spice, a dye, and a medicinal herb in India for over 3,000 years.
Used and prized in Ayurvedic medicine to support everyday wellness. Its flavor is the perfect combination of earthy bitterness and spicy sweetness and combines well with a sweetener like honey. It is high in essential vitamins and minerals that our body needs to stay in optimal health. Most of its compounds are fat-soluble, which means that a fat, like oil or ghee into the mixture will help the body easily absorb those vital nutrients.
The blend of roots, mushrooms, and berries in our is traditionally used to support optimal immune function and support healthy defenses.*
We took a traditional Golden Milk recipe and added a few of our favorite immune and circulatory supporting herbs like ginger, cinnamon, and our Immune Tonic, making this drink a supportive immune tonic, essential for the cold months of winter. While we enjoy the ritual of drinking warm beverages as we wind down in the evenings, this recipe can be for any time of day. Particularly helpful after exercise, as turmeric supports a healthy response to exercise-induced inflammation.*
Cheers to good health and coziness!
A classic, spiced turmeric milk with immune-supporting herbs
Serves: 2
Ingredients
- 1 ½ cup water
- 1-2 cups coconut milk, almond milk or cow’s milk, whichever you prefer. Coconut is great because of its high fat content.
- ½ tablespoon chopped ginger
- ½ tablespoon chopped fresh turmeric root or 3 tsp dried turmeric
- 1 tsp. cinnamon
- ¼ tsp black pepper
- ¼ tsp cardamom
- ¼ tsp coriander
- pinch cloves
- pinch nutmeg
- 1/2 vanilla bean
- 2 tablespoons honey
- 2 tablespoons coconut oil or ghee
- pinch of sea salt
- small pinch of black pepper
- 2 servings
Instructions
- Add the herbs and powders into the water and bring to a boil. Let simmer for about 10 minutes or until you get a nice strong decoction. Decocting the herbs for 10-20 minutes will ensure that all important compounds are extracted through the hot water.
- If the decocted liquid boils down too much and the quantity gets too low, simply add a bit more water to the mixture. Remove from heat and strain out the liquid, discard the material. You should have about 1 cup of dark, decocted liquid.
- Pour the rest of the ingredients into a small saucepan and bring to a simmer. Whisk to combine the cream, coconut oil, and honey.
- To serve, add the honey, immune tonic, and a dash of cinnamon and cayenne.
Revised January, 2021
