When cooler weather sets in, I always seem to be looking for something hot to drink to help keep myself warm. Normally, I turn to tea or simply hot water with a little lemon. Anything hot will usually do the job.
Lately, I have been making Golden Milk also known as Turmeric Tea or Turmeric Milk. It has so many benefits, especially for those of us with auto immune diseases. Problem is, I love it! I can’t get enough of it. It’s not difficult to make once you make the base paste. Then you’ll add the a teaspoon of paste to the milk. I’ll explain it all in the recipe below, but first just a few tidbits about turmeric and why it’s such a healthy drink for you.
- Turmeric has been used in India for centuries to help treat ailments such as laryngitis, bronchitis and diabetes. It can also be used as a disinfectant!
- Turmeric is derived from the Curcuma longa plant which is a member of the ginger family. You will find the tubulars for turmeric next to the ginger tubulars in the grocery store. Turmeric tubulars have an orange tint as opposed to the yellow tint of ginger.
- Turmeric actually provides that beautiful yellow color you see with Indian curry and also the yellow in American mustard.
- Curcumin is the main active ingredient in turmeric. Curcumin has powerful anti inflammatory qualities and is a strong antioxidant. It may also have some cancer protective effects, as well as, help suppress inflammation in the GI tract.
- Turmeric is shown to be more effective than isolated curcumin for inflammation such as arthritis, tendonitis and auto immune conditions.
- It’s best to use black pepper when taking turmeric or cucumin for absorption of the spice.
Make the paste:
Put 1/2 c pure water in a pot and add 1/4 c turmeric (remember it stains).
Heat until simmering, stir until thickened – about 7 minutes. Add more water if it gets too thick. Should be medium consistency. This will keep in the fridge for two weeks in a glass lidded jar.
Make the Milk:
Put 1 tsp of paste into a pot with 2 cups of milk (pasture raised cow, goat, hemp, rice, coconut or almond). (I use coconut and homemade almond milk)
Heat for 3-4 minutes and then add a tsp of ghee or coconut oil and raw honey, if you’d like a bit of sweetness. Sprinkle some fresh ground pepper on top and cinnamon if you like.
You can also add grated or juiced ginger for extra heat.