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  • Writer's pictureAlessandra Cossu

The joy of little things: Golden Milk, a delicious anti-inflammatory drink ready in 5 minutes

Golden milk is a traditional Indian drink that has its roots in Ayurveda. In its simplest form, it's a mixture of warm milk and ground turmeric, like in this traditional recipe. This plant-based version requires just 8 ingredients, 1 jar, and 5 minutes. The perfect afternoon pick-me-up when you need something to tide you over until dinner. Anti-inflammatory and rich in antioxidants, it has become a daily ritual for me.


Qualities :

Creamy

Comforting

Infused with turmeric + ginger

Slightly spicy

Perfectly sweet

Super healthy

& Delicious


PREPARATION TIME

1 minute

COOKING TIME

4 minutes

TOTAL TIME

5 minutes


Servings 2 (cups)

Drink Course

Gluten-Free, Indian-Inspired, Vegan Cuisine

Freezer friendly

Keeps for 2-3 days


Ingredients

1 ½ cups light coconut milk (canned is best, but carton or homemade works too)

1 ½ cups plain, unsweetened almond milk (homemade or store-bought)

1 ½ teaspoon ground turmeric

1/4 teaspoon ground ginger (or 1 teaspoon freshly grated ginger*)

1 whole cinnamon stick (or 1/4 teaspoon ground cinnamon)

1 tablespoon coconut oil (optional for richness // see notes for oil-free)

1 pinch of ground black pepper

Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)


Preparation

In a small saucepan, add coconut milk, almond milk, turmeric, ginger, cinnamon, coconut oil (optional), black pepper, and sweetener of your choice (I usually add 1 tablespoon (15 ml) maple syrup // adjust the amount if you change the number of servings).

Whisk to combine and heat over medium heat. Heat until hot to the touch but not boiling -- about 4 minutes -- whisking frequently.

Turn off the heat and taste to adjust the flavor. Add more sweetener to taste or more turmeric or ginger for intense spice and flavor.

Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best fresh, although leftovers can be stored covered in the refrigerator for 2 to 3 days. Reheat on the stove or in the microwave until hot.


NOTICED

*If using fresh ginger, use a fine strainer when serving to strain the ginger for a creamy texture.


A big thank you to Suzi for introducing me to this wonder during our yoga retreat in Ticino. 💛


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