Golden Milk – You’re missing out if you haven’t tried yet! It’s a rich, fluffy (dairy-free) hot milk drink that’s packed with nutrients.
Yes, it’s a tasty beverage that’s really good for you. It is possible for dreams to come true.
What Is Golden Milk, Exactly?
Golden milk is a popular Indian drink with Ayurvedic origins. Turmeric, almond, and ginger are the main ingredients in golden milk in its most basic shape, making the dish tasty and nutritious.
What Are The Benefits of Golden Milk?
Golden milk, also known as Haldi doodh, is known for its anti-inflammatory and soothing powers, owing to the curcumin present in turmeric.
Turmeric has been used in Ayurvedic medicine for thousands of years to treat a variety of ailments, including respiratory troubles, knee pain, nausea, stomach problems, and more.
Turmeric is also a potent antioxidant with antimicrobial and anticancer properties, according to recent studies.
While turmeric gets the most publicity, the other spices in golden milk are also beneficial to your health! Ginger and cinnamon also have anti-inflammatory and antimicrobial properties.
How to Make Golden Milk
- 1 1/2 cups coconut milk (light) (Fresh is best, canned works too)
- 1 1/2 cups pure almond milk, unsweetened (Fresh or canned)
- 1 1/2 tablespoon powdered turmeric
- 1 tablespoon ginger powder (dried)
- 1 tablespoon coconut oil
- 1 tablespoon ground black pepper
- 1 stick of cinnamon
- Sweetener of preference (Palm jaggery, maple syrup, sugar, or stevia to taste)
- To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as the original recipe is written // adjust if altering batch size).
- Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
- Turn off heat and taste to adjust flavour. Add more sweetener to taste or more turmeric or ginger for intense spice + flavour.
- Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
The optimal creamy foundation is made with a mixture of fresh or canned coconut milk, preferably fresh coconut milk, and unsweetened almond milk.
Since turmeric is fat-soluble, coconut oil adds a touch of healthier fat and makes it more available for our bodies to consume. If you don’t want to use oil, use coconut milk with some fat (canned vs. boxed). Black pepper, by some miracle, also renders the curcumin in turmeric digestible, so it’s an essential addition.
You can sweeten in a variety of ways. I usually use a spoonful of maple syrup, and if it also needs sweetening, a dash of palm jaggery or stevia is ideal.
Dairy-free milk, ginger, turmeric, and coconut oil combine to make a creamy, simple golden milk. Naturally sweetened, amazingly nutritious, and incredibly tasty.
Gluten-free, Indian-inspired, vegan cuisine
Pleasant to the freezer
In the fridge, they have a shelf life of 2-3 days.
Nutrition (1 of 2 servings)
Serving: 1 glassesCalories: 205Carbohydrates: 8.9 gProtein: 3.2 gFat: 19.5 gSaturated Fat: 15.1 gTrans Fat: 0 gCholesterol: 0 mgSodium: 161 mgFiber: 1.1 g
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