Golden Milk

Have you heard of Golden Milk? Did you know that Golden Milk is an Ayurvedic drink? The golden colour comes from turmeric, which has a very long medicinal history almost 4000 years, so for many people around the world Golden Milk is nothing new. Turmeric is a spice derived from the underground stems of the Curcuma Longa plant, which is a member of the ginger family. The most active constituent of Turmeric is Curcumin – making up to 6 percent of the spice. It has anti-carcinogenic, anti-inflammatory and anti-oxidant properties with added the benefits of boosting your immune system, helps maintain your healthy cholesterol levels and promotes good digestive health. Turmeric (Curcumin) is actually considered to be a superfood, modern western medicine has also started taking notice of the many health benefits of this spice, with published studies appearing in numerous medical journals.

Golden Milk Recipe


1/4 – 1/2 Teaspoon Turmeric Paste* – Depending On Taste

1 Cup Almond Milk or Organic Cow’s Milk or Coconut Milk

1 Teaspoon Unrefined Virgin Coconut Oil

1 Cinnamon Stick or 1/4 Teaspoon Ground Cinnamon

Pinch Ground Black Pepper

1 Tablespoon Honey or Maple Syrup or Stevia


To a small saucepan, add milk, turmeric paste, cinnamon stick or powder, coconut oil, black pepper and sweetener of choice.

Whisk to combine and warm over medium heat.

Heat until hot to the touch but not boiling, about 4 minutes, whisking frequently.

Turn off heat and taste to adjust flavour.

Add more sweetener to taste or more turmeric for intense spice + flavour.

Serve immediately, leaving the cinnamon stick behind.

Best when fresh.

Leftovers can be stored covered in the refrigerator for 2-3 days then reheat on the stovetop until hot.

Golden Pilk Paste Recipe


1/2 Cup Filtered Water

1/4 cup Turmeric Powder

1/2 Teaspoon Black Pepper


Heat the water in the pan on a medium heat setting.

Add turmeric and black pepper and stir well to create a smooth paste.

Cook gently for 7 to 9 minutes to make sure the paste is properly cooked.

If the yellow paste becomes dry, add a little water.

Allow the golden paste to cool then store in a glass container with an airtight lid for up to 2 weeks.

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