It rained last night in Malibu, and, given the drought we’ve been experiencing, this was a very very good thing! Hearing the rain gently fall as it kissed the earth was cause for a celebration, so, with it being such a cool and drizzly night, I concocted a steaming mug of golden milk.
Golden Milk gets its name from the spice turmeric. Turmeric is an ancient, golden spice known for being high in anti-oxidants and as a powerful anti-inflammatory. It’s also much lauded for its healing proprieties. You can read about a few of them here and here.
Turmeric, alone, has a bitter taste, so blending it with other flavors is crucial for the enjoyment of it. If you feel you need to sweeten this concoction, I find dates to be a natural sweetener and they pair beautifully with this golden elixir. You can either blend them into the drink or just nibble on them while you sip your golden milk. You could add raw honey, but I don’t advocate using honey in anything that is 160 degrees or above, since the heat starts to break down all the wonderful nutrients that are found in honey. If you choose to add a spoonful of honey, please wait until the mixture has cooled down a bit. Maple syrup (grade B is ideal) is also an option. As for me, I don’t add sweetener because I use a blend of coconut and almond milk which is naturally sweet, but have been known to nibble on a date or two while enjoying this delicious golden delight! Cheers to your well-being and health! ~ Angela xoxox
- 1 teaspoon ghee (or you can use coconut oil or almond oil)
- 1/2 ~ 1 teaspoons turmeric (start with 1/2 teaspoon if you are just getting acquainted with the taste of turmeric)
- 1/4 teaspoon cinnamon (organic Ceylon cinnamon is best)
- 1/4 teaspoon ginger
- 1/8 teaspoon cardamon (optional)
- pinch of saffron (optional)
- dash of black pepper (optional)
- sprinkle of nutmeg for garnish (optional)
- 1 cup organic almond milk or coconut milk or a blend of the two
- 1 organic medjool dates or raw honey or maple syrup to taste (all optional, and to taste)
Place the ghee (or coconut oil) into a small saucepan over low heat. As it begins to melt, add all the spices except the nutmeg. Stir until the spices are dissolved into the ghee, then add the milk into the mixture. Whisk the milk and spice mixture over low heat and let simmer for 3-5 minutes, stirring frequently. If using a medjool date to sweeten, pour the milk mixture along with the date into a blender and give it a whirl. And if using honey, please wait to add after the milk has cooled down a bit. Pour into your favorite tea or coffee cup, listen to the rain….or to Mozart, wrap yourself up in a favorite sweater or blanket, and enjoy!