Turmeric Golden Milk
yield: 2 mugs
3 cups organic, natural milk such as oat, almond, coconut, hemp or another
2 tsp ground turmeric powder
½ tsp ground cinnamon
1 Tbsp coconut oil (skip if using a full-fat coconut cream or milk)
¼ tsp ground ginger powder
Dash of black pepper
Maple syrup, agave syrup or honey to taste
Optional, but luxurious and delicious:
Pinch of ground cardamom (about ⅛ tsp or just under)
Dash of vanilla extract or vanilla powder
Pinch of ground nutmeg (about ⅛ tsp or just under)
Gently heat milk of choice in a pot on the stovetop over medium heat. Once it’s warm, add the suggested spices, oil and sweetener.
Use a whisk to thoroughly combine all of the ingredients. Depending on the type of milk used, vigorous whisking may create a nice, latte-like “foam”. Continue to heat for about five minutes, whisking occasionally. Serve immediately and enjoy it warm.
Golden milk is also delicious cold over ice, although oil is not recommended to use in this case. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat leftovers on the stovetop (rather than in a microwave) to preserve maximum nutritional value.
Source: Deanna, creator of Homestead and Chill.
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