Golden milk: queen of milks (dairy free, nut free)

I first had Golden Milk at Café Gratitude in Venice, CA. Called, ‘I am Golden’, it includes turmeric, almond milk and honey. Served warm, it was delicious.

This version draws on the flavours of chai spices which is a favourite drink of mine.

Turmeric is a great anti-inflammatory and antioxidant which contains high levels of curcumin. It is a root, which looks a little bit like ginger and the insides are bright yellow. You can juice the turmeric in a masticating juicer and use it in the golden milk. Alternatively, you can used a good quality powdered turmeric instead.  Biovea do a raw organic powdered version.

Curcumin has been linked to preventing and combatting all sorts of ailments including pain associated with osteoarthritis (which particularly interested me), reducing cholesterol and improving digestion.

This drink contains black pepper which contains piperine, a natural substance that enhances the absorption of curcumin by up to 2000%. Plus combined with the other spices helps to give the golden milk an authentic chai flavour.

TURMERIC MILK  – VERSION ONE  (JUICER/BLENDER METHOD)

1 ½ cups (375 ml) coconut milk or unsweetened almond milk
2 tbsp fresh turmeric juice or ¾ tsp turmeric powder
2 medjool dates or 2 tbsp honey (or agave/coconut blossom nectar)   – optional
1 tsp vanilla extract
¼ tsp cinnamon
Pinch ground star anise
Pinch ground cloves
Pinch ground cardamom
Pinch ground black peppercorn
Pinch sea salt
1 ½ tsp melted coconut oil (optional – for a creamer milk)

METHOD

In a blender, whizz all the ingredients until well combined.
Transfer the mixture to a saucepan and warm through a little.

TURMERIC MILK  – VERSION TWO  (SAUCEPAN METHOD)

1 ½ cups (375 ml) coconut milk or unsweetened almond milk
1 x 3 inch piece of grated fresh turmeric or ¾ tsp turmeric powder
2 tbsp honey/agave/coconut blossom nectar)   – optional
1 tsp vanilla extract
1 cinnamon stick
1 star anise
6 whole cloves
6 cardamom pods
3 black peppercorns
Pinch sea salt
1 ½ tsp melted coconut oil (optional – for a creamer milk)

METHOD

In a saucepan, combine all the ingredients and heat until warm. Do not overheat.

Place a lid on the saucepan and leave to infuse for 1 hour, stirring once in a while for the flavours to meld together.

To serve, warm it through in the saucepan and when pouring strain out all the spices and turmeric pieces through a tea strainer or sieve.

Serve in a warmed mug.