Savor and Flavor/ Vegan Recipes

Golden Turmeric Milk (Nondairy)

Golden Turmeric Milk (nondairy)

Golden turmeric milk, a traditional elixir from the ancient system of Ayurveda, has been recommended for increased immunity and to help inflammation by yogis and Ayurvedic practitioners throughout the ages There are many variations of Golden Milk, many using almond oil. I like using coconut oil instead, and adding some additional warming spices, for flavor and added health benefits. A healing turmeric tonic, this is much more economical to make at home than buying ready-made turmeric beverages. Recipe and photo contributed by Chantelle of Naked Cuisine. Reprinted by permission.

Golden Turmeric Milk (Nondairy)
Author: 
Recipe type: Tonic beverage
Cuisine: Indian / Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A healing turmeric tonic, golden turmeric milk is much more economical to make at home than buying ready-made turmeric beverage
Ingredients
  • 1 quart (4 cups) almond milk
  • 2 teaspoons ground (or freshly grated) turmeric
  • 2 teaspoons cinnamon
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon extra-virgin coconut oil
  • 2 tablespoons raw honey, agave nectar, or a pinch of stevia, or to taste
  • 3 whole black peppercorns, optional
  • 3 cardamom pods, optional
Instructions
  1. Combine all the ingredients except the sweetener in a saucepan and simmer for 5 minutes.
  2. Strain out the peppercorns and cardamom and add mixture to a blender to emulsify the coconut
  3. oil and get a nice froth.
  4. Stir in desired amount of sweetener. Enjoy warm, or chill before serving.

 

 

Golden Turmeric Milk (nondairy) recipe

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3 Comments

  • Reply
    Rebecca
    May 12, 2015 at 8:43 pm

    It seems odd that the same amount of freshly grated turmeric would be used as ground turmeric. Is the amount noted correct or a misprint? Many thanks!

    • Reply
      Nava
      May 13, 2015 at 4:51 pm

      Rebecca, this is a contributed recipe so I didn’t think to check that amount, but I think you’re right. I would use only half the amount of ground turmeric than that of fresh.

  • Reply
    Jennifer Harmon {Peppers and Peaches}
    May 13, 2015 at 4:46 pm

    It is fate that I stumbled across this post today! I was thinking on my way to work this morning that I want to work on a turmeric latte of sorts. This has really inspired me and I think I’m going to start with your recipe and go from there! Thanks so much for sharing!!

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