You might have heard of the new trend — golden milk. Suddenly, everyone is drinking it and raving about its benefits … including me! So, what exactly is it? Golden milk refers to a warm beverage made with turmeric (a spice) and some sort of milk and/or coconut oil. Turmeric is best known as a major ingredient in curries; it’s what gives curry that yellow color. But turmeric has made a name for itself as a medicinal spice that for centuries has been valued for its potent healing properties.
Turmeric is a root that contains curcumin, an antioxidant rich polyphenol known for its anti-inflammatory and cancer fighting benefits.
Other health benefits also include the following:
- Can help detox the liver
- Boosts blood circulations
- May help level blood sugar
- Serves as a natural painkiller
- Boosts the immune system
- Clarifies the skin
- Protects heart and brain
Furthermore, turmeric is also packed with nutrients such as fiber, calcium, vitamins and minerals. However, always make sure to check with your health practitioner before taking large quantities of turmeric because it may increase the risk of bleeding. Liver or gallbladder problems might contraindicate the use of turmeric.
So how do you make golden milk? There are lots of different recipes and even mixes you can buy, but I like to make a golden milk paste that I keep in my fridge. This way I can add a dollop to warm milk in the evening.
- 1/2 cup organic turmeric powder
- 1 1/2 tsp. organic black pepper
- 1T cinnamon
- ½ cup coconut oil
- 1 3/4 cups filtered water
- 6 T raw honey or agave
- Combine all the ingredients — except for the raw honey — in a saucepan and heat over medium heat, whisking frequently. Once the mixture begins to boil, whisk constantly and let it boil for 10 minutes.
- Remove the saucepan from the heat and allow it to cool for about 10-15 minutes, until it’s cool enough to touch. Add the raw honey or agave and mix until combined.
- Store your paste in a glass jar in fridge. It will last for a couple of months.
- To make the golden milk, just warm some coconut milk (or almond, soy, rice, etc.) and stir in the paste.