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.

Ingredients

• 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.