Turmeric is having a major moment right now. I first was introduced to this it-spice when I gave JRINK’s Clean Me Up II a whirl. Turmeric has a bitter taste but for me when it’s paired with other flavors, it balances out very well. In addition to being the main spice in curry and gave curry its wonderfully vibrant color (like in my curry-in-a-hurry recipe), turmeric is a nutrition rockstar. It contains curcumin, which is packed with antioxidants and is anti-inflammatory. Just what I need after a week-long comfort food fest.
Last summer I tried to cut out caffeine after 3p.m. and put turmeric into a homemade spicy lemonade that I sipped at night instead of reaching for a Diet Coke. Recently though I kept seeing golden milk pop up everywhere and decided to try it out. Guys, golden milk is where it’s at. And iced golden milk is even better. Be prepared to break up with your morning latte.
With golden milk’s warming spices like ginger and cinnamon, it’s like a low-maintenance version of a chai latte. To paraphrase, my world was rocked and I’ve been making golden milk on the weekends or in the morning before work on days when I get up really early. It doesn’t take long at all to make, it does take a bit of time to cool down for an iced golden milk though. And that’s where my patience is tested.
I got home from Buffalo on Saturday night and it was too late to really go out and after a nonstop week, the idea of curling up in bed with a book and a mug of tea sounded perfect. I made golden milk easily with ingredients from my fridge and spice rack in no time at all. You’ll save time at the coffee shop and have extra cash in your wallet. Win. It also makes your kitchen smell like a warm cookie. Just an extra bonus in addition to all those good-for-you antioxidants. And let’s be real, after a week of eating pizza and wings, I came back to DC feeling a tad fluffy and in desperate need of something anti-inflammatory.
As I detox this week from my comfort food fest, the healing powers of turmeric and golden milk will be key. Golden milk tastes wonderfully sweet with a touch of spice. If you’re new to turmeric, I would suggest you start off with the amount below in the recipe. You can find it in the spice aisle of most grocery stores. I picked mine up at Trader Joe’s for maybe $2. Also, hear me out on adding black pepper to golden milk. I promise you won’t really taste it since it’s just a pinch and black pepper helps your body properly absorb the curcumin.
if you’re a seasoned turmeric pro, feel free to play around with my recipe and add more if that’s what floats your boat.
- 2 cups almond milk (Feel free to use milk or your favorite dairy-free milk)
- 1.5 teaspoons turmeric
- 1 teaspoon vanilla extract (I always add a splash more)
- 2 tablespoons agave (Or honey)
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- Pinch of black pepper
- In a saucepan, bring the almond milk to a simmer over medium heat.
- Add in the rest of the ingredients and whisk to combine thoroughly. Keep whisking for another minute or two until the spices are dissolved completely.
- Serve immediately or wait until the golden milk comes to room temperature and serve over ice.
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