Just before Easter the whole family came down with a yucky cold. It was one of those colds where no one even wanted to look at food. Bone stocks, water, and crackers were our main food groups for a few days. Then I made Golden Milk.
All it takes is a few ingredients gently heated and then experienced. It is rich and lush and tastes like it should cost a million dollars. There are many different variations using milks or teas as your base, (which determines if you are making golden milk or tumeric tea), and I will give you suggestions to modify it to make it your favorite drink ever.
Golden Milk and Turmeric Tea Ingredients:
32 ounces Coconut milk (Almond milk, rice milk, black tea, or chi tea can be used instead but without coconut milk it won’t have the same rich flavor.
2 Tablespoons Ground Turmeric (~2 inches of fresh grated turmeric may be substituted.)
1.5 Teaspoons Ground Ginger (~1/2 inch of fresh grated ginger may be substituted.)
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cardamom
Pinch of Black Pepper & Sea Salt
2-3 Tablespoons Raw Honey
1 Teaspoon Vanilla Extract
1/2 – 1 Tablespoon Grass Fed Butter (Omit salt if the butter is salted.)
Put all the dry ingredients and the butter in a pot over low to medium heat and let it simmer.
Once warmed, add the honey and vanilla. Take off the heat and stir in well.
If using fresh spices, you may want to strain it through a fine mesh colander or pulse it through your blender.
If the flavor is too strong for you, dilute with more coconut milk or tea.
I find that you can often double the amount of liquid and still enjoy a delicious cup. I highly suggest using coconut milk. I find that the character of the beverage is lost without it. If all you can add is a teaspoon per cup, do it.
For two days we sipped on Golden Milk and wondered why we wait to be sick to enjoy it. The story ends well, we were all better by Easter.