Like so many Americans, I have only recently discovered the magic of turmeric. In the last few years, turmeric has become a recognized superfood in the Western world because of its anti-inflammatory powers. No wonder a milky brew made of turmeric is called Golden Milk. The Golden Turmeric Milk is one of the pleasures of winter.
I regularly make golden turmeric milk in the winter when it starts to snow. There is something about warming up with a creamy cup of turmeric spice cooked in coconut milk or almond milk. For the recipe below, I have used half almond milk and half coconut milk. The combination of milk makes it extravagant. You can choose to use any kind of milk that taste best to you.
One caveat I feel like I need to add before you try this recipe is the staining capability of turmeric. Turmeric stains everything. I won’t recommend cutting turmeric on white chopping. The yellow hue of the turmeric is stunning, but you don’t want to live with physical memories of golden turmeric milk. I recommend using glassware and metals when making this brew.
PS Don’t be
Turmeric Milk/Golden Milk
- 8 oz Light Coconut Milk
- 8 oz Almond Milk
- 1/4 cup Whole Almonds
- 6 Pieces Tumeric chopped
- Salt a pinch
- 1/4 tbsp Black Pepper
- 1 tbsp Maple Syrup optional
- In a dark-colored saucepan, bring the almond milk, coconut milk, chopped turmeric, and whole almonds to a boil for about 5 minutes.
- Transfer to a blender, then add in the salt, black pepper, and maple syrup before blending.
- Strain out the husk of almond and turmeric. Then serve!