The internet is filled with recipes and information supporting the healthy benefits of golden milk.
You think I would have tried this long ago, given that tumeric is reported to have anti inflammatory properties. And, though I do not like milk, I adore some of the healthy non-dairy alternatives like coconut and almond milk this recipe uses. But hot milk? I just never expected I’d like such a thing! It was not until tonight, when Ilana asked if I wanted to try it, that I actually tried golden milk for the first time. What a lovely and satisfying beverage. Based on the taste and creamy texture alone, I can understand why it is so popular.
Using a recipe inspired and adapted from ‘The Minimalist Baker’, Ilana whipped us up each a mug of this golden milk using dairy-free milk, ginger, turmeric, and coconut oil. Yummy. Betayavon!
- 1 ½ cups light coconut milk
- 1 ½ cups unsweetened plain almond milk
- 1 ½ tsp ground turmeric
- ¼ tsp ground ginger (if using freshly grated ginger root you’ll need to pour your milk through a mesh strainer before you drink it)
- 1/4 tsp ground cinnamon
- 1 Tbsp coconut oil
- Pinch ground black pepper
- Sweetener of choice -a dash of honey, maple syrup, stevia, or coconut sugar
- Medium saucepan
- Measuring spoons and cups
- Immersion blender (optional)
- In a medium saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon, coconut oil, black pepper, and a dash of sweetener of choice
- Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
- Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor
- Using immersion blender, pulse for 15 seconds for a bit of froth
- Serve immediately