Turmeric Mylk
Turmeric milk or Haldi doodh (the actual name) is nothing new. It has been in the Indian and Ayurvedic culture for a long time, but it’s only been a few years that westerners have found out about it. Originally it’s just milk and turmeric, but adding other spices and sweetener makes for a delicious drink.
I love a golden mylk for the properties it has, the taste, and how it makes you feel-but getting a cup at a café costs you an arm and a leg…. I started to make my own at home, creating my perfect cuppa, which I think is the best golden mylk I’ve had. (If you’re spice sensitive, I suggest you add less ginger or even switch fresh ginger for 1/2 tsp powdered ginger)
The highlight ingredient here is turmeric. The curcumin found in turmeric is linked to anti-inflammatory benefits, but our body can’t absorb much of it unless peperine is available- this compound is found in black peppercorns, so whenever you’re using turmeric make sure to add some black pepper to it to get as much goodness as you can (this information is based on studies that have been done.)
Tip: If you’re only making for 1 portion, you can reuse the strained spices for another 2-3 cups. Store in the fridge and use them the same day or 1 day later max.
prep/cooking time: 5-10 minutes
Serves: 1+ cups
Ingredients
1 1/3 cup (275ml) dairy free milk or cow’s milk (for 1 person)
Golden Mix (can be used for up to 3-4 cups of golden mylk)
6 whole peppercorns, crushed
2 cloves
1/4 stick of cinnamon or 1/2 tsp ground cinnamon
1/2 tbsp fresh turmeric, grated or 1/2 tsp ground turmeric
6 cardamom pods, crushed
2 tsp fresh ginger, grated
1 tsp ghee or coconut oil, optional
honey, to taste
Method
Add all ingredients into a pot, except honey and ghee/coconut oil.
On medium heat, let the milk infuse, remove from the heat just before it’s about to boil.
Strain mixture, and stir in honey. If using the ghee/coconut oil, its best to blend everything together- it will emulsify the fat and liquid so you don’t have pool of fat floating on top of your drink.