Golden or turmeric milk is a cow’s, nut or coconut milk, heated with a good amount of turmeric in it. I shouldn’t be saying this as a nutrition and herb expert because of it’s great properties, but… I didn’t like to drink it! The reason was that I used turmeric powder. That leaves you with quite a lot of bits in your milk and it has quite a strong bitter taste.
But now they’re selling fresh turmeric root in my local shop, so I decided to try again. Delicious! I loved it! Maybe you want to have a try as well.
Turmeric is well known for it’s anti-inflammatory properties. And this is not something woo woo to brush aside: there are currently over 10,000 peer-reviewed articles published proving turmeric benefits, especially one of its renowned healing compounds, curcumin.
In several of those papers the researchers compared turmeric to conventional medicine, and found out it worked equally well or even better than the pharmaceutical medication!
Recently turmeric has even been recognised for helping with depression!
Turmeric milk recipe
I like to use fresh ginger root in my turmeric milk as well, as it makes it nice and warming. And I do add a tiny bit of sweetener.
One warning: turmeric can stain your clothes yellow, so don’t wear your new white shirt and make sure you put on a apron!
- 1 tbsp grated fresh ginger
- 1 tbsp grated fresh turmeric
- Optional: a teaspoon of cinnamon
- 1/2 mug of coconut milk from a can, full fat
- 1/2 mug of water
- Or; 1 mug of home made nut or seed milk
- A tiny bit of sweetener: 3 drops of liquid stevia or a teaspoon of raw honey or maple syrup, optional
- Put all your ingredients except for the sweetener in a saucepan
- Heat gently until hot but not boiling
- Leave it on a very low heat for 5 minutes
- Pour through a tea strainer and add the sweetener if you want