Sunday, December 16, 2018
I’d been meaning to try golden milk for a while now, and with the weather getting colder, it seemed like the perfect opportunity. I first tried a recipe from Minimalist Baker. It was delicious, but I did find that using ground turmeric gave it a bit of a gritty feel. Then, when I got stuck with a lot of extra fresh turmeric, I looked around for another recipe and settled on This Healthy Table, which also yielded delicious results! That being said, I think the turmeric flavor was in fact more pronounced with the ground version (which is why the Minimalist Baker uses ground instead of fresh). So I think I would make the original recipe and pour the mixture through a fine-mesh strainer to remove any bits of turmeric powder. Alternatively, I would grate fresh turmeric and/or ginger (instead of slicing it) and put that into the mixture, and use a fine-mesh strainer anyway. My version is below. It feels like it would be good to nurse a cold, or to replace tea and coffee in the winter (for those of us who don’t typically drink either). I’m now thinking I should work on a white chocolate version…
1 ½ cups light coconut milk (I used milk from a can, but coconut milk beverage would work, too)
1 ½ cups unsweetened plain almond milk (I used unsweetened toasted coconut almond milk)
1 ½ tsp. ground turmeric (or 1-2 Tbsp. fresh, grated)
¼ tsp. ground ginger (or 1-2 Tbsp. fresh, grated)
1 whole cinnamon stick (or ¼ tsp. ground cinnamon, plus more for dusting)
1 Tbsp. coconut oil
1 pinch ground black pepper
sweetener of choice (for me this was 3 Tbsp. honey, but maple syrup would be good, too)
To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice.
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 flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
Remove the cinnamon stick and pour the mixture through a fine-mesh strainer. Serve immediately, dividing between two glasses or mugs. Dust with cinnamon.
Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.