Have you tried golden milk yet? If not, this turmeric-based potion is definitely one to add to your health-supportive culinary repertoire ASAP, not only for its healing properties but also because it’s just plain delicious.
There are many ways to make turmeric milk or “golden milk” as it’s come to be called. Some methods call for cooking dried turmeric and water into a paste that’s then thinned out with milk, others for making a tea of fresh turmeric in water, or simply simmering dried turmeric in dairy or plant-based milk for a few minutes. By far, however, my preferred way of making it is the blender method using fresh turmeric and ginger root. This method harnesses the full medicinal potency of the raw turmeric and ginger and yields a mellow, fresh-tasting golden milk (plus you won’t find turmeric powder sludge in the bottom of your cup).
To make it, fresh turmeric and ginger root go for a high-speed blitz with shredded, unsweetened coconut and water (which makes an instant coconut milk), with the additions of black pepper, cinnamon, and dates for balanced sweetness. Black pepper might seem like an odd addition, but it’s been included in all traditional golden milk formulations, and modern research has shown that it increases the bioavailability of turmeric’s most important medicinal component, curcumin.
After blending the milk just needs to be strained (or not, if you prefer more of a smoothie consistency) and lightly warmed on the stove or steamed. Add a little honey or maple syrup to your cup, and you’ll be enjoying this creamy and comforting — and anti-inflammatory, anticancer, antimicrobial, blood-sugar-balancing, the benefits go on and on — brew in no time.
Turmeric milk makes a wonderful nourishing treat to replace that afternoon cup of coffee or tea, and also a lovely bedtime brew that will send you right off to a deep and restful sleep. In the morning I love to use it to make a golden latte — add about 1/2 cup of steamed golden milk to a a shot or two of espresso and get ready for blast-off.
Golden coconut milk with fresh turmeric, ginger + black pepper
Makes about 3 cups
1/4 cup peeled and sliced fresh turmeric root (substitute 2 teaspoons dried turmeric if fresh is not available)
1/4 cup peeled and sliced fresh ginger root
1 cup unsweetened shredded dried coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
3 dates, pitted
3 cups filtered water
Combine all ingredients in a high-speed blender (e.g., Vitamix). Blend on high for about 2 minutes. Strain through a nut-milk bag or cheese cloth into a large bowl, and then transfer to a glass container for storage. Store chilled and use within 3 days.