I first learned about golden milk many years ago when I moved to Los Angeles. I had been in LA a few months and had booked a small role on Days of our Lives, where I met another actress that was talking about how much she loved her kundalini yoga practice. After hearing her rave about how much better she felt both physically and spiritually since starting, I had to check it out.  So, that Saturday morning, I headed out to Golden Bridge Yoga for my first-ever kundalini class.

She was right, and I was totally hooked and found myself enrolling in their 40-day challenge. The first week was amazing, but I was sore in places I did not even think existed. After class one day, I stuck around to chat with the instructor and she suggested I start drinking golden milk daily for the inflammation and that it would help with my soreness. I learned that the majority of turmeric’s potent healing power is due to a powerful compound known as curcumin, a bioactive chemical with anti-inflammatory and antioxidant properties.

I wanted to give it a try, so I headed to the market to purchase some turmeric powder, ginger and soy milk. This was many years ago and finding the actual turmeric root was pretty difficult and soy milk was pretty much the only milk alternative on the market at that time. Luckily, now we can find fresh turmeric root at most grocery stores, and we now have a vast array of milk alternatives to choose from. But don’t worry if you can’t find the root you can still use the powder.

Fast forward many years to today, I am still doing yoga and still drinking golden milk and never felt better. Golden milk is a great way to get the many benefits of turmeric on a daily basis, along with the antioxidant power of ginger and black pepper.

This drink not only has many great health benefits, it actually tastes really good too.

golden milk

Patty Malcolm | Chickfoodtv

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Drinks

Servings 1 cups

Ingredients

  

1x2x3x

• 2 cups almond milk or milk alternative
• 1/2 tablespoon peeled grated fresh ginger
• 1 tablespoon peeled grated fresh turmeric
• 1 teaspoon maple syrup or sweetener of choice
• pinch of cardamon optional
• pinch on all spice optional
• fresh ground black pepper

Instructions

 

• HEAT. In a small saucepan, heat 2 cups unsweetened almond milk (or alternative). Bring to a simmer and simmer (covered) for 10 minutes.
• GRATE.  Using a microplane grater, grate 1/2 tablespoon peeled, fresh ginger and 1 tablespoon peeled, fresh turmeric.
• SQUEEZE. Using a fine mesh strainer squeeze the liquid from the ginger and turmeric into a teapot or coffee mug. 
• ADD. Add maple syrup and any additional spices.
• COMBINE. Once your almond milk is heated, pour it over the other ingredients, stir well, and add some fresh black pepper.
• ENJOY!

Notes

• If you cannot find turmeric root and decide to use powdered turmeric, look for options without any additives or fillers. The ingredient list should simply read: ground turmeric.

Some of my favorite brands are: 

• Spice Hunter Turmeric
• Simply Organic, Turmeric
• Frontier Turmeric Root

Powdered turmeric directions. Whisk 1 tablespoon turmeric powder, 1/2 teaspoon ginger powder, maple syrup, black pepper, and 1-2 cups almond milk in a small saucepan; bring to a low simmer and cover for 10 minutes.  Strain through a fine-mesh sieve into mug and enjoy.

• When I first learned this recipe it called for almond oil. I usually do not use it, but you can add some coconut oil or almond oil, if desired.

Tried this recipe?Let us know how it was!