“Digging for gold” appears to be the theme of my winter 2017. I left my home in Hawai’i for a few weeks to chase the changing fall leafs on the mainland and spend the holidays with my beautiful family. Before embarking on my mainland voyage, I enjoyed as many golden-hour sunset sessions at my favorite beach down the road and soaked my skin in as much sunshine as possible to maintain any trace of golden beach glow before my long distance travels.
Since flying to the chilly east coast, I have taken time each day to enjoy a warm and grounding beverage before breakfast. This simple, healing anti-inflammatory milk is my absolute favorite.
Golden Milk (or Golden “Mylk” for the plant-based peeps) is a creamy, comforting, dairy-free, slightly spicy, slightly sweet, spiced hot milk drink that’s filled to the brim with nutrients and minerals. This is the perfect caffeine-free coffee or tea alternative to begin your day with an adrenal gland boost. It is also a delicious winter time afternoon pick-me-up when you’re in need of something rich or sweet.
Before we dive into the recipe, there are a few tricks of the turmeric elixir trade I’d like to share with you. Most golden milk recipes call for a plant based oil to emulsify and thicken the drink. Although this add-in isn’t necessary, when incorporated properly, it can add a touch of healthy fat and make the turmeric more available for our bodies to absorb (as it is fat soluble.) I’d recommend a high quality, extra virgin or un-refined coconut oil. You may notice down below that there is an ingredient you may not expect in your delicious, morning beverage. (Hint: It’s black pepper.) Although it may appear to be the odd ball out in this recipe, black pepper is a crucial addition when cooking with or enjoying turmeric. Just a pinch of black pepper makes the curcumin in turmeric more bioavailable.
You’ll barely taste the pepper at all, and trust me when I tell you the health benefit is worth the crack (or two) on top.
Lastly, as for sweeteners, my favorite source of non-processed sugar in nature comes from dried medjool dates. You can purchase them at most grocery stores or health food shops. They sortie look like giant raisins. If you’re unable to find dates, you can easily substitute them for maple syrup. But honestly, you should really keep an eye out, because they are easily one of my favorite foods.
Okay, now onto the sweet stuff. Lets get golden.
Golden Milk Recipe
- 1 cup coconut milk (Made fresh, canned or store bought)
- 1 cup unsweetened plain almond milk (Made fresh or store bought)
- 1 1/2 tsp ground turmeric (can be fresh or powdered - both taste amazing!)
- 1/4 tsp ground ginger (fresh or powdered!)
- 1/4 tsp ground cinnamon
- 2 Pitted Dates (or 1 Tbsp. Pure Maple Syrup)
- Pinch ground black pepper
- Optional * 1 Tbsp (15 g) coconut oil
- Blend all ingredients in a high speed blender until smooth (to ensure no date, fresh turmeric, or ginger chunks remain in tact.) If you are substituting maple syrup for dates, or powdered Turmeric or ginger for fresh, you will not need to blend.
- Pour mixture into a small sauce pan on the stove top to warm. Whisk to combine all ingredients and slowly warm over medium heat. Make sure to not boil your golden milk, just heat it slowly while whisking for 3-4 minutes until frothy and smooth.
- Turn off heat and serve immediately.
- Golden milk is enjoyed best when hot and fresh. Leftovers can be kept in the refrigerator in a covered container for 3-4 days. Reheat on the stovetop until hot when you plan to sip on some sweetness next.
Cheers! Enjoy a healthy and healing holiday season.
Cultivating happiness and holistic health through vibrant foods and abundant living.
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