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–+ servings

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
  

  • 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: 
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!