My dear friend Su is hosting a virtual tea party over at her blog right now. The menu includes the most yummy looking treats: flower fairy bread, mango coconut tarts and carrot cake (my favorite!) ALSO! I sensed a lovely yellow theme to the offerings, which is why I am excited to contribute my recipe for Golden Milk.
I was given this Golden Paste recipe a few years ago to try for its anti-inflammatory and antioxidant properties, but it took coronavirus for me to finally make it this week. I’ve had it every morning this week, and while I can’t speak for its healing properties yet, I can tell you it is delicious! You can make the Golden Paste ahead of time, and then add it to warm milk to make Golden Milk.
To make the Golden Paste:
- 1/2 C (60g) tumeric
- 1 C (250 ml) water
- 1/3 C (70 ml) coconut oil (raw, cold pressed)
- 2-3 tsp fresh ground pepper
- Simmer the tumeric and water until the water evaporates to make a paste.
- Take off heat, and add the coconut oil and pepper.
- Store in fridge.
Other blogs say you can store the paste in the fridge for up to a month. This recipe made more than a month’s worth (for one person to eat every day) so I froze half of it in single servings in my ice cube trays. NOTE: If you do freeze it, I’d recommend putting down saran wrap first because tumeric seems to stain easily. I suspect I’ll have yellow-stained ice cube trays when I’m all done.
Then when you’re ready to have your Golden Milk, just add a small spoonful of paste to warm milk with a dollop of honey. I’ve tried soy milk and almond milk, and both were delicious. Golden milk is warm, sweet, savory and the pepper adds a little bit of spice. Also it’s just a pretty color.
I hope you all are staying healthy and well during this very unusual and trying season. Are any of you like me and trying harder to keep healthy habits? I’ve been better about going to bed early, and definitely have been getting up earlier. Also have been better about taking my vitamins. Wishing you all love and light, please stay safe and well!