If you’ve never had Golden Milk (also called a Turmeric Latte, although there’s no coffee in it), stop reading this instant, skip to the bottom, and make this recipe. Go. GO. The rest of this ramble will still be here when you get back, but you could be changing your life RIGHT NOW.
If you have had it, you know that Golden Milk is LITERALLY liquid sunshine. It’s warm, sweet, savory, a teeny bit spicy, creamy, and will make you feel like you’re wrapped in a cozy sweater. It has completely replaced hot chocolate for me in every way hot chocolate was ever a thing that I loved.
Not only is it the most delicious drink in the world, it’s great for your digestive system and has anti-inflammatory properties. As someone with both back pain and a sensitive stomach, I can appreciate both.
( Speaking of which, the first time I made Golden Milk, I used Rosalee De La Forêt’s simplified version in her book Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal. I highly recommend this book to everyone, regardless of diet, because it is an amazing beginner’s guide to better understanding and using common herbs and spices in cooking and in basic herbalism. Check it out! )
Fun Fact Food Science Corner:
The turmeric, black pepper, and butter/oil are kind of a trio in this recipe. Turmeric has a ton of health benefits, working as an anti-inflammatory and strong antioxidant, thanks to it’s active compound curcumin.
Curcumin isn’t easily absorbed by the body on it’s own, but it is fat-soluble, meaning it dissolves best in fat, so having your turmeric heated with butter or oil = more curcumin for your body. Even then, it’s still not absorbed very well.
Enter black pepper. When turmeric and black pepper are eaten together, a compound in the pepper called piperine binds with the curcumin, increasing the bioavailability of the curcumin by 2000%. #CrazyScience
- 1 tbs nondairy butter or coconut oil
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- pinch fresh ground black pepper
- pinch ground nutmeg (optional)
- 2 cups unsweetened nondairy milk
- sweetener to taste
In a small pot, melt butter over low - medium heat.
Add turmeric, ginger, cinnamon, black pepper, and nutmeg. Whisk to combine with butter. Keep stirring until spices are fragrant, about 30 seconds - 1 minute.
Add milk, whisk together with spices. Keep over heat until milk is steaming slightly, and a golden color. Whisk frequently.
Remove from heat. Add sweetener as desired (see note).
(Optional Step) With a blender/immersion blender/frother/a strong arm and a good whisk, blend milk mixture about 30 - 40 seconds. The froth that forms on top is delicious, but this also aerates the drink, making it taste creamier.
- I find that about 1 tbsp of agave sweetens the drink enough to take the bitter edge off without being too sweet.