Description
This is one of the top Google search results for Turmeric Tea for good reason! Also called Golden Milk, a Turmeric Tea Latte is one of the healthiest things you can drink. If you love this recipe, give it a 5-star rating in the comments below to help other readers.
Ingredients
From homemade golden milk paste:
- 1 cup of organic coconut milk (buy organic full-fat coconut milk in a bpa-free can ), OR, 1 cup unsweetened almond milk plus 1 teaspoon almond oil or coconut oil*
- a heaping 1/4 teaspoon of golden milk paste (see below in notes for how to make the paste)
- 1 small (1/4 inch) piece of ginger root peeled and grated (more or less to taste)
- 1/4 teaspoon raw honey added off the heat (optional for a little sweetness)
If preparing without making the paste:
- 1 cup of organic coconut milk (buy organic full-fat coconut milk in a bpa-free can ), OR, 1 cup unsweetened almond milk (or unsweetened nut milk) plus 1 teaspoon almond oil or coconut oil*
- 1/2 teaspoon of ground turmeric
- big pinch of freshly ground black pepper if using ground turmeric (omit if using the paste)
- 1 small (1/4 inch) piece of ginger root peeled and grated (more or less to taste)
- 1 big pinch or sprinkle of ground cardamom
- 1 big pinch or sprinkle of ground cinnamon
- 1/4 teaspoon raw honey added off the heat (optional for a little sweetness)
Instructions
- If using the paste: simply heat your milk on the stove. Remove from the heat and stir in the paste. The measurements don’t have to be exact, but generally, 1/4 teaspoon of golden milk turmeric paste to one cup of milk works perfectly. Add a few grates of fresh ginger root for extra healing properties.
- If not using the paste, blend or whisk all ingredients together, then warm through on the stove over medium heat for 15 minutes. Let it very gently simmer for 15 minutes but not boil.
- You can blend the ingredients manually by hand or in a high-speed blender for a frothier drink.
Notes
How to 12 servings of Make Golden Milk Paste (double if needed):
1. Combine 4 tablespoons of turmeric powder (preferably organic), a few turns of the pepper grinder (about 1/8 teaspoon), 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/2 cup filtered water in a small saucepan. Stir to combine. Simmer on low for 15 minutes. This method is flexible—use more or less water as needed and watch it on the stove until the water is evaporated and you have a thick paste; it takes about 10-15 minutes. Golden milk paste can be stored in the refrigerator for up to two weeks. I generally do not add fresh ginger to the paste because it can spoil, so stir in a few grates of fresh ginger (if desired) to your warm golden milk before drinking.
*Choose Your Base:
- 1 cup full-fat coconut milk (from a BPA-free can), OR,
- 1 cup unsweetened almond milk plus 1 teaspoon of almond oil or coconut oil as the added fat for absorption
- Note: Whole, raw, fresh cow’s milk was used traditionally, but with current practices of pasteurizing, homogenizing, and adding hormones & antibiotics to dairy milk these days I think it’s best to avoid most of it. If you have access to whole, raw, fresh dairy milk that you trust you can use that too.
