If you know me personally, then you know that I’m someone who tends to go through phases of obsession over specific things. Sometimes it’s an activity, like surfing or kickboxing. Sometimes it’s a person. Hello, Andrew VanWyngarden! But most often, it’s a food.
The people who work at my local grocery stores and restaurants could probably tell you what kick I’m on in any given moment. I will repeatedly show up at their counters purchasing the same items over and over again until the obsession dissipates, or more likely, a new obsession takes hold. One summer, I actually ate a whole cantaloupe for lunch. Every. Single. Day.
I don’t know exactly why this happens, but there’s almost always something that I am totally hooked on, and at the moment, it’s Golden Milk.
I’ve come across multiple versions of Golden Milk, but it’s generally milk (dairy or non-dairy) combined with turmeric, honey, and spices. I’m honestly not sure where I first heard about this lovely libation, but I’ve definitely been noticing a bit of a buzz around it lately, and it’s no wonder! Golden Milk is a wonderfully healing coffee substitute for those of us who are sensitive to caffeine or simply seeking something steamy and soothing to enjoy on colder days. Turmeric is also a rich source of a compound called curcumin, which is on of the world’s most potent antioxidants and natural anti-inflammatories, making Golden Milk excellent for anyone struggling with arthritis, digestive distress, and a variety of other health issues.
After trying out several different recipes for this creamy, fragrant drink, I’ve combined my favorite bits of each one to create my own delicious, dairy-free version. Here it is…
- unsweetened almond milk (or your preferred dairy-free milk—coconut milk is also a really great option for a richer flavor)
- fresh ginger root
- fresh turmeric root
- vanilla bean paste (I love the Nielsen-Massey version, but any would work)
Use a fine microplaner to create a puree or paste out of both the ginger root and turmeric root. You won’t need much, but you can always grate the whole root and store the remaining paste in the refrigerator for up to a few days for future use. (I’ve been known to add a pinch of fresh, finely grated ginger into almost everything and fresh turmeric is slowly, but surely becoming another usual suspect.)
Add 1 cup of almond milk to a blender. The measurements for everything else are just guidelines, so I definitely recommend playing with the ratios to find your perfect blend. I like to use roughly 1-2 teaspoons of honey, ½ teaspoon of fresh turmeric, ¼ teaspoon of fresh ginger, ¼ teaspoon of vanilla bean paste, and a couple of dashes of cinnamon (I like Ceylon cinnamon because it tends to have a lighter, sweeter flavor than other varieties). Add all ingredients to blender and blend until well incorporated and frothy.
Pour mixture into a small pot or saucepan and heat on low on the stove until warm and steamy. Do not bring to a boil.
Pour into your favorite mug and enjoy!
Note: If you want your Golden Milk to be a bit frothier, you can always add it back to the blender after heating and blend on high for 15-20 seconds or use a milk frother (I love my Aerolatte Moo) to get more of that frothy, latte effect.