From reducing inflammation to fighting cancer and depression, the benefits of turmeric are many—and still being discovered. Turmeric is a golden yellow root common in curries; it’s what gives traditional Indian curry the bright yellow color. You can buy it powdered or fresh—look for it in the refrigerated section of the produce department (you have to refrigerate it or it will wilt and dry up).
Often you will see turmeric combined with black pepper and some kind of oil or fat—this makes the favorable compounds more bioavailable in your body. I included cayenne in this recipe as well to create a more warming effect and aid circulation.
This recipe for golden milk is my favorite way to eat turmeric, especially before bed. Try it and you’ll see why!
Golden milk
Cook
Total
Yield 12 ounces
Ingredients
- 1 ½ cups nut milk
- 1 T raw organic honey (Manuka honey is ideal)
- 1-2” inch freshly grated turmeric
- 1 inch freshly grated ginger
- ¼ tsp. cinnamon ()
- Pinch ground black pepper
- Pinch of cayenne pepper
Instructions
- Combine the ingredients in a blender and mix for 15-30 seconds (longer if you are not using a high speed blender).
- Pour the milk into a small saucepan and warm on the stove over medium heat for three to five minutes.
- Stir gently and test the milk regularly to gauge the temperature. Serve and savor!
Notes
Cardamom and clove are also nice to include in this recipes—just a pinch of each.
Allowing the mixture to boil will reduce its potency, so keep an eye on things or use a thermometer—130-140 degrees is optimal.
This milk is also great chilled or over ice.