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.