How to Make Golden Turmeric Milk

Golden Milk is an ancient Ayurvedic drink that is great for helping inflammation. There are numerous golden milk recipes around using variations of turmeric, black pepper, coconut oil, ginger, cinnamon, honey etc.

You can make up your own golden paste which you keep in the fridge and then just use a little each time to make your golden milk.

You can also use raw turmeric and ginger (some think it’s more effective). Of course you should do your own research and find the best recipe for you but for your information, here’s a simple recipe I use: 

Golden Milk

1/4 – 1/2 teaspoon of Golden Paste

1 cup milk (can be coconut, almond or cow, preferably not homogenised)

Ginger, vanilla and/or cinnamon to taste (optional)

Honey (or natural sweetener) to taste (optional)

Preferably in a stainless steel pot, gently mix and heat to steaming (but do not boil) 1 cup of milk with up to 1/2 teaspoon of golden paste. Remove from heat and add optional vanilla, ginger, cinnamon and/or honey to taste. 

Golden Paste

1/4 cup organic turmeric powder

1/2 cup of filtered water 

1 teaspoon black pepper

3 tablespoons virgin coconut oil (cold pressed)

Preferably in a small stainless steel pot, cook the turmeric, water and black pepper until it forms a smooth paste on medium heat, stirring so it doesn’t burn. Remove from heat, cool slightly and thoroughly mix in the coconut oil. Store the golden paste in a small glass jar in the refrigerator for up to two weeks (if it develops a metallic taste, it’s been stored too long so throw it out). 

Have you tried Golden Milk before?

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