Golden milk - turmeric paste
Golden milk - turmeric paste
Updated June 2023 – I tightened up the process and added the additional water makes it easier to blend and cook. It is important to note turmeric stains. Your blender may end up with a yellow tinge, especially if you make it regularly.
Ingredients
Golden milk paste
⅓ cup fresh turmeric –skin on
¼ cup cinnamon
¼ cup fresh ginger – skin on
1 tablespoon black peppercorns [i]
1 tablespoon green cardamom pods
1 cup purified water
2 teaspoons coconut oil
Additional water for cooking
Steps
Golden milk paste
In a high-speed blender blend all the ingredients except the oil into a paste. I use my tall blender vessel and make the full recipe, otherwise there is not enough volume to properly mix.
Cook the paste in the coconut oil over low to medium heat for 10 minutes. Use additional water if the paste starts to stick.
Once the paste is cooled, put it in a glass container and refrigerate. It will last 10 to 14 days. You can also freeze the paste.
Golden Milk
In a sauce pan combine 2 tablespoons of turmeric paste with 1 litre of almond milk. Warm on medium until the milk simmers. Do not let it boil.
The milk makes a warm satisfying drink, but it can also be added to other dishes such as oatmeal, pancakes or even muffins.
[i] Black pepper and fat are needed to activate the healing properties of turmeric
