Warm up with a comforting mug of this anti-inflammatory tea. Golden Milk or turmeric milk (also called Haldi Doodh in Hindi) originated in India as an ayurvedic tonic used for many different healing properties. Turmeric gives the tea its characteristic yellow color and also contains curcumin which is packed with antioxidants believed to help fight inflammation. The key ingredients in this drink that help this chemical compound do its job are the black pepper and coconut oil which allow the body to more easily absorb the curcumin.
This recipe can be made in a variety of ways with several different milks. Traditionally, it’s made with cow’s milk, but you can also use your favorite non-dairy milk. Sweetener is optional. You can also use fresh turmeric and ginger root or dried. We recommend trying fresh if you come across some fresh baby turmeric and ginger root at your local farmers market.
2 cups of dairy or non-dairy milk
1 tbsp. coconut oil or ghee (if using a low-fat milk)
2 tbsp. turmeric root or 1 ½ dried tbsp. turmeric powder
1 tbsp. ginger root or ½ tbsp. ginger powder (optional)
1 stick of cinnamon or 1 tsp. cinnamon powder
1 pinch black pepper
1 tbsp. maple syrup or honey (optional)
If using fresh turmeric and ginger root, finely grate first.
Place the coconut oil in a small saucepan and let it melt over medium heat.
Pour in the milk and add all the spices. Let it come up to a simmer and whisk frequently.
Taste and add sweetener if desired and adjust spices as needed.
Turn off heat and use an immersion blender or regular blender to create a frothy consistency.
Serve with a dash of cinnamon and black pepper.