A while back I fell in love with the I Am Golden from Cafe Gratitude and have been making my own version of it ever since. I know that golden milk is getting pretty popular now-a-days so this isn't by any means a groundbreaking new recipe, however, this is my favorite way to prepare golden milk lattes in our home.
Turmeric is really good for you - it's packed with the antioxidant curcumin. It is a powerful anti-inflammatory herb, a natural painkiller and can help aid with arthritis, diabetes, cancer and chemotherapy treatment, MS and more. What I'm getting at is... add more turmeric to your life.
- 4 cups organic non-dairy milk (note: if you're nut-free, choose rice or hemp milk)
- 3 - 4 tsp turmeric powder
- 4 tsp raw, locally-sourced honey
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger powder
- 1/2 tsp vanilla extract
- A pinch each of salt and black pepper (note: black pepper helps to activate the curcumin in turmeric)
Not all turmeric is created equal. Start off with 3 teaspoons of turmeric in this recipe and then work your way to 4. I've made this with various brands of turmeric, from spice shops to health food stores, and they each have very different levels of potency.
Combine all ingredients (using 3 teaspoons of turmeric powder) in a high speed blender and blend for about a minute. Try a little sip and see if the turmeric is strong enough for your taste. If it's not, it's lower potency and you can add another half or whole teaspoon and continue blending.
Over low heat on your stove top, pour the golden milk mixture into a sauce pan and stir until it's hot. Pour into mugs and serve.
Tip: Turmeric will turn your kitchen yellow if you let it. To remove the yellow stains, try white vinegar, baking soda or lemon juice.