Ayurvedic golden milk is a wonderful beverage to have in the evening on grey January days like these. It’s not only warming and nourishing but also extremely healthy due to its main ingredient turmeric.
Turmeric is part of the ginger family and its yellow powder is widely used as a spice in Asian cooking. It has high concentrations of curcumin which has anti-inflammatory, antioxidant and anti-bacterial properties. It helps to prevent or relieve symptoms of arthritis, Alzheimer, high cholesterol, cancer, diabetes, heartburn, jaundice, liver problems and menstrual pains. In ayurvedic and Chinese medicine it’s called the anti-aging spice.
How to prepare the golden paste
1 cup water
3 tablespoons turmeric powder
Cook water and turmeric in a sauce pan until you have a creamy and smooth paste. This will take about 15 minutes. The cooking process makes the turmeric taste less bitter. You can store the paste in the fridge for 2 -3 weeks.
How to prepare the golden milk
1 1/2 teaspoons unrefined coconut oil (or almond oil)
1 teaspoon golden paste
5 cardamom pods, peel removed, crushed (or cardamom powder)
a pinch freshly ground pepper ( increases your body’s absorption of turmeric)
1/4 teaspoon vanilla powder
2 cups milk ( I use hemp seed milk , almond or oat milk)
1 teaspoon honey or maple syrup
Combine all the ingredients except the honey in a sauce pan. Turn the heat on medium. While heating stir constantly and do not allow the mixture to boil. Before serving add the honey or maple syrup.
Stir gently with a spoon or a cinnamon stick because the spices tend to sink down.