Turmeric is amazing but poorly absorbed. This delicious adaptation of the Ayurvedic recipe provides a lot of turmeric and increases absorption with quality fat and a good dose of piperine from black pepper.


  • 1/2 cup of turmeric powder
  • 1 tablespoon of coconut oil, ghee or butter
  • 1 cup of water
  • 1 tsp of cinnamon powder
  • 1 tsp of fresh or powdered ginger
  • 1 clove
  • 1/2 tsp of freshly ground pepper
  • 1 cup of your choice milk (full cream milk, almond milk, coconut milk or oat milk)
  • 1 tsp of honey (facultatif)

Make Your Turmeric Paste

1- Mix ½ cup turmeric powder to 1 cup of water and bring to a low simmer. Keep an eye on it! It can boil over quickly and turmeric is not what you want all over your stovetop.
2 – Add one tablespoon of coconut oil, ghee, or butter. Stir for 8-10 minutes and add extra water as required. The final consistency should be a soft paste.

This is your turmeric paste. Keep it in a glass container in the fridge for up to 2 weeks.

Make Your Golden Milk

To make one cup of Golden Milk, put one teaspoon of your turmeric paste into a saucepan with a level teaspoon of cinnamon powder, half a teaspoon fresh or powdered ginger, one or two whole cloves, and about half a teaspoon of freshly cracked black pepper. Mix well.

Pour in 1 cup of your choice of milk and bring to a low simmer. Continue to stir for a few minutes. Dissolve a teaspoon of honey to sweeten, if using, and pour yourself a big mug of delicious nutritiousness.

This blog is meant to educate and should not be used as a substitute for personal medical or psychological advice. The reader should consult his or her physician or clinician for specific information concerning specific medical conditions. All reasonable efforts have been made to ensure the information presented is accurate, however, new findings may supersede some information presented. As every single individual circumstances will be different, no individual results should be seen as typical.