AKA - my afternoon pick-me-up
I'll be honest, for a long time I really WANTED to like golden milk... but, I didn't.
I'm not quite sure what changed. It may have been the simple addition of coconut oil, which I didn't used to include, or it may be that my body has started to crave it's daily dose of turmeric. Whatever it is, I'm thrilled about it!
Golden Turmeric Milk
- 1 cup unsweetened vanilla almond milk
- 1 tsp coconut oil
- 1-2 tsp turmeric/honey paste (recipe below) *
Heat almond milk & coconut oil in a small sauce pan until hot, but not boiling. Carefully add contents to the jar of a blender, along with turmeric paste. Blend for 1 minute. The coconut oil will emulsify into the hot liquid for an exquisite, creamy texture with a frothy top.
To make the Turmeric Paste:
- 1 tbsp raw, local honey (make sure it's the real deal, and support your local bee keepers)
- 1 tsp turmeric powder
Stir well until completely combined. Keeps for months.
* If you don't want to make the paste, a good rule of thumb would be about 1-2 teaspoons of honey and 1/2 teaspoon of turmeric powder for each serving of Golden Turmeric Milk.