When I first heard of golden milk, I was a little unsure about it. I wasn’t sure that it sounded all that appealing. Then, a good year or so after its rise to popularity(always true to form), I have it a go and have to say that I am exceedingly fond of it. It’s unusual in taste, to be sure(at least to me) and seems to capture middle-eastern flavors mingled with a bit of Christmas. Star Anise, Cinnamon, Allspice, Vanilla, Turmeric and Peppercorn mix with a homemade coconut milk to make a cheerfully yellow, creamy, steaming hot drink. It is the perfect warming beverage for a cold winters night. Since dairy and chocolate are still a major no-no for me(causes miss Mae some serious tummy pains), this golden milk has become my hot chocolate replacement and bonus! It is incredibly good for you.
Turmeric is a wonderful anti-inflammatory spice thanks to incredibly beneficial compound Curcumin. However, curcumin isn’t all that easy to absorb. When you combine it with peppercorn you greatly increase it’s bioavailability. Applying heat to turmeric will also activate the curcumin. So this drink is just a win-win thanks to a good simmer with spicy peppercorns – the overall milk is pleasantly spicy, not over the top.
This recipe makes a few servings worth – store it in the fridge and heat up a singe serving whenever you feel like it!
- 8 cups shredded/shaved Coconut, unsweetened
- Water
- 6 Cardamom Pods, crushed
- 1 Star Anise
- 6 Allspice, whole
- 2 large Cinnamon Sticks, broken in half
- 8 Peppercorns, crushed
- 1½ teaspoon Turmeric
- ½ teaspoon Ground Ginger or ½ inch piece fresh, thinly sliced
- ⅛ teaspoon Nutmeg, freshly grated
- ½ Vanilla bean, Sliced in half lengthwise
- Maple Syrup or Honey, to taste
- Place the coconut in a high speed blender and pour hot water over the coconut until the coconut if fully covered. Let sit for 15-20 minutes.
- Place the lid tightly on the blender jar and process, slowly bringing the speed up to high. Process at high speed for 60-90 seconds.
- Pour the coconut milk through a nut bag and squeeze out as much milk into a bowl or container as possible. Discard the dry material or save to make coconut flour with.
- Pour 4 cups of the coconut milk into a saucepan - save the rest of the coconut milk for another use(I like to add vanilla and a little maple syrup and use as a drinking/cookie dipping milk).
- Add all remaining ingredients except for the maple syrup to the saucepan. Whisk together.
- Bring the saucepan to a boil over medium/high heat, then reduce the heat to low and simmer for 25-30 minutes. Add maple syrup or honey to taste
- Pour the coconut milk through a fine mesh sieve and into a container(I use a quart mason jar). Discard spices. Place a lid on the jar of golden milk and store in the fridge for up to 5 days.
- To prepare the golden milk for drinking: Place amount to be drunk in a saucepan and heat to steaming. Whisk until frothy and pour into a mug. enjoy!
Helpful tips, thanks 🙂