Golden milk is a yogi's not-so-secret healing beverage for vitality, strength, and mind-body relaxation. It can be enjoyed in the morning as a non-caffeinated tonic, or before bed in lieu of dessert for an unwinding evening.
AYURVEDIC GOLDEN MILK
1 tsp coconut oil or ghee
½ tsp turmeric powder
¼ tsp ginger powder (sub 1/2 tsp grated ginger root)
⅛ tsp cardamom powder
1 cup milk of choice (option to dilute with ½ cup water)
1-2 cracks of black peppercorns
1 tbsp raw honey
Bring a small saucepan to low heat. Add fat and let it heat up. Add turmeric, ginger and cardamom and whisk continuously for 1-3 minutes until fragrant. Make sure spices do not clump. Add a little bit of milk if you notice spices are starting to burn. Add the milk and continue whisking. Bring milk to a gentle simmer. Add the black pepper and stir to combine. Turn off the heat and whisk in the honey. Enjoy!
Boiling honey denatures its inherent medicinal properties, leaving it solely as a sugar for culinary purposes. Before adding in raw honey to your golden milk, dip your pinky finger in the liquid. If it can withstand the heat for 3 seconds, the temperature is just right for the honey, and you will still get its medicinal benefits.
I like to dilute the milk with water, about 3/4 milk to 1/4 water ratio.
If you're palate is well-versed with spices, increase the
Tempering the spices (tadka) in a fat is optional. Adding fat increases flavor and aroma, and also creates an environment where vitamins and minerals are bioavailable for the body to digest and properly assimilate.
Makes 1 cup
Takes 5 minutes
Copyright 2022, A. Chavez, Original Recipe.