Ever have one of those things where something isn’t even on your radar and then all of a sudden it is EVERYWHERE?! Well, for me, that’s what happened with Golden Milk this week. It went from being something I’d never heard of to being something that I’d overheard in conversations, saw on a yogi site I love, and just happened to be a recipe I flipped to in a book I hadn’t picked up in over two years. I fancied this a sign that I just had to give it a try and, my goodness, was I ever-so-pleased that I did!
Warm, yummy, and delicious is what this beverage is. And let’s not forget to mention it’s uber good for you, too. The turmeric alone is an antibacterial, anti-inflammatory, and is an antioxidant. It’s also great for liver detoxification!
Golden Milk certainly isn’t my invention, but this recipe is my take on it based on several different versions I saw around the interwebs and in a lovely book I have. I didn’t quite have the EXACT things that each called for so I improvised and was very happy with the results. I did hit all the bases, though, so if you are a Golden Milk purist, this will meet the requirements for you. 😉
1 cup almond/coconut milk blend (unsweetened)
1/2 tsp turmeric powder
1/4 tsp cardamom
1/4 tsp cinnamon
Over medium heat, pour milk and spices into pan and stir until warm and spices are dissolved. Add preferred sweetener (if desired) to taste. I used Grade B maple syrup. Pour in mug and sip away!