Golden Milk Recipe
A no-cook, healthy, festive elixir crafted with turmeric, creamy coconut milk, and warming spices—your go-to immune-boosting treat for crisp evenings.
Ingredients
- 2 cups unsweetened canned coconut milk (full-fat; I love Native Forest for its creaminess)
- 1 cup filtered water (helps control thickness)
- 2 teaspoons ground turmeric (organic for maximum potency)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger or 1/2 teaspoon freshly grated ginger
- Pinch freshly cracked black pepper (boosts curcumin absorption)
- 1 tablespoon honey or pure maple syrup (adjust sweetness; local raw honey is dreamy)
- Optional vanilla extract
- Optional pinch of ground cardamom or nutmeg for extra warmth
Instructions
- In a small saucepan, whisk together the coconut milk and water until completely smooth—no lumps allowed.
- Stir in turmeric, cinnamon, ginger, and black pepper; keep whisking until the spices dissolve into a glowing golden hue.
- Over medium-low heat, bring the mixture to a gentle simmer. You’ll see wisps of steam and catch delightful spice notes drifting through the air—about 5–7 minutes.
- Remove from heat and whisk in honey (or maple syrup) plus optional vanilla. Taste as you go; you’re the boss of your sweet spot.
- For a café-style experience, pour the milk through a fine-mesh sieve into mugs, catching any sediment—though I sometimes skip this step for rustic charm. Garnish with a sprinkle of cinnamon or a dash of nutmeg; tuck a cinnamon stick in each mug if you’re entertaining.
- Sip slowly, breathe deep, and savor the blend of spices—seriously, who doesn’t love a mug of spice-scented bliss?
Notes
Tip: Shake the coconut milk can before opening to re-incorporate any separated solids.
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