I first saw this recipe in an article in Vitality Magazine and had to make it right away. It’s a perfect warming drink during the winter and very easy (and soothing) to make.
This is a traditional drink commonly consumed in Indian culture. At its base is the spice turmeric, super rich and versatile. It is full of gorgeous yellow pigment, making it a powerful anti-oxidant, anti-inflammatory and memory-boosting food. Turmeric is also known traditionally in Ayuervedic medicine as being dry and hot, meaning it is a good remedy for anyone suffering from wet and cool conditions (like wet cough). I buy my turmeric ground, but sometimes you can find whole turmeric root at your grocer!
This milk has incredible anti-inflammatory properties (clove, cardamom, turmeric) and immune boosting nutrients (honey and ginger). Gold milk is very mild, and tastes like warm chai. Below is how I make it, but feel free to experiment and blend the turmeric with whatever other spices you feel work well!
– 1 cup milk (I used almond milk, you can use whatever you want!)
– 7-8 whole cloves (or 1/2 tsp ground)
– 7-8 cardamom pods (or 1/2 tsp ground)
– 1 tbsp turmeric powder (or more if you want)
– 1 tsp raw honey
– small bit of shredded ginger
1. On low heat, add milk to a small pot.
2. Add your cloves, ginger, and cardamom to the milk. I used whole cloves. If you buy whole cardamom pods, you need to break them open, as shown below on the left. You will get a burst of delightful chai smell! Open the pods, extract the brown seeds, then discard the shells. It’s a bit time consuming but you form a intimate connection with your food 🙂
3. Add your turmeric and honey. I had a whole selection of honey to choose from so I chose my cinnamon-infused raw wildflower honey (2nd from left) that I got in Bowmanville. Love to support local farmers and what they do best!
4. Finally stir all the ingredients together. Let sit on the stove on low heat for a few minutes, letting the flavours infuse. When it is warm to the touch, strain out the cardamom seeds, ginger and cloves.