A great substitute for morning coffee is this vegan recipe for Golden Turmeric Milk. Turmeric is one of the strongest antioxidants and has anti-inflammatory effects. Golden Turmeric Milk is a relaxing way to end the day.
Serves: 1-2 people
Preparation time: 20 minutes
FOR THE TURMERIC PASTE
30 g turmeric powder
340 ml water
15 g fresh, raw ginger, grated
1 pinch nutmeg, freshly grated
FOR THE GOLDEN MILK
250 ml milk, any kind
1-2 teaspoons turmeric paste
a pinch cinnamon powder
1-2 teaspoons agave syrup, honey, or other sweeteners
1 teaspoon ghee (butter oil), coconut oil, or cold-pressed almond oil, sesame oil
a pinch of ground black pepper
Put the water and turmeric powder into a saucepan on medium heat and stir while heating.
Peel the ginger root and grate it. Add it to the turmeric-water in the saucepan.
Next add the freshly grated nutmeg.
Cook over medium heat for 10-15 minutes, stirring constantly, until the mixture thickens to a paste. Be careful not to overcook it!
Let the paste cool. Then put it into a jar; it yields about 280 ml.
The paste can be kept in the refrigerator for about 2 weeks.
In a small saucepan, stir together all of the ingredients except the pepper. Simmer on medium heat for 2 minutes.
Stir in the ground black pepper. Turn off the heat.
Serve warm in glass mugs and enjoy. (Turmeric can discolor porcelain or ceramic dishes, and so the golden milk is best served in a glass container.)
Note: Black pepper and oil are important ingredients in this recipe because they increase the ability of the body to absorb the turmeric and make use of its beneficial properties.