Two weeks ago we stumbled over a wonderful recipe of a really tasty paste of turmeric, something that they call golden milk. It is basically a mixture of a number of spices that one mix in water reduce to a paste. This paste is then dissolved in coconut milk (or coconut cream+water) to create a close to perfect hot cup for the evening. Curcumin in turmeric is really healthy, but unless you are completely into asian foods with curry etc. it is kind of hard to eat any substantial amounts of it. However, this golden milk is a perfect way!
For the paste:
- 0,5 dl turmeric
- 2 dl water
- 2 tsp black pepper (ground), to block the degeneration of the curcumin in the body and maximise the amount we can have use of.
Blend the ingredients in a sauce pan and bring to a boil, whilst stirring. Let boil until it has turned into a nice paste-like texture.
Add spices for flavour. We have yet to try something outside the basic recipe, because it is just that good(!).
- 2 tsp cinnamon
- 2 tsp cardamom
- 1 tsp vanilla powder
- 4 tbls coconut oil (which helps with the absorption of the curcumin)
Place in a glass jar and store in the fridge for up to two weeks.
To make the golden milk itself just mix
- 2 tsp golden milk paste
- 2 dl coconut milk (or 1 dl coconut cream + 1 dl water)
in a sauce pan, bring to a boil and enjoy!
We can’t get enough of it! About at three each afternoon both of us start to have cravings for our evening cup of golden milk, so there is definitely something good with it! Goes perfect with a bowl of dessicated coconut that you dry roast in a pan and mix with virgin coconut oil as well.
Hope you enjoy it as much as we have! It should also seriously help the immune system cope with all the winter and spring flues/sicknesses that seem to be everywhere.
/Cecilia & Magnus