Warm glass of Sunshine
Golden Milk, or Turmeric Tea as it’s otherwise known, is a recipe for a rich, warm glass of ‘sunshine’ that I discovered in a yoga book about 7 years ago [Yoga for Women by Shakta Kaur Khalsa, 2002].
Way more than just an ingredient in curries, turmeric can be added to give a boost to recipes like cauliflower soup and smoothies! Some describe this member of the ginger family as having a slightly bitter and earthy aroma with subtle hints of lemon and mint.
Food Fact: While it is often used in cooking, Turmeric is also used in dyes, herbal medicines and is a common food colouring – it’s what gives mustard it’s yellow colour!
There is evidence that it may help with the pain of arthritis and tendinitis among a whole host of other health benefits, like supporting heart and liver health. It’s even boasted by some vets and pet owners for its pain-relieving capabilities.
- Small pot
- Whisk or wooden spoon
- Measuring cup and spoon
*Note* While cooking with turmeric during pregnancy is fine, some suggest avoiding ingesting excess turmeric or taking curcumin supplements
- 1/3 tsp turmeric powder
(Also known as curcumin, has potent antioxidant, antiseptic and anti-inflammatory properties)
- 1/3 cup water
- 1 cup milk*
- 1 tbsp almond oil
- 2 tsp honey (or to taste)
*I want to try this recipe with coconut milk. I’m guessing it would bring a totally different – and maybe more tropical – flavour to the tea.
In a small pot, add the turmeric and water – simmer on low for about 8 minutes until most of the water has evaporated and the turmeric becomes a reddish paste.
Now add the milk and almond oil. Notice the change in colour from a burnt orange to a mellow yellow? Stir briskly to emulsify the oil with the milk. Remove from heat at boiling point.
*Tip* Watch Out! Milk is extremely quick to over-boil so keep a close eye at this step.
The last step is to stir the honey into the pot. Start with a little – you can always add more to taste!