Ok, I am very much aware that the golden milk craze was circa 2014. But, seeing that I am still in love with the 1950s-1970s, especially when it comes to music and fashion, I clearly give a rats ass less about trends.
I do remember, I think it was 2 years ago, when my sister was visiting in January for a cousin's wedding that I started to play around with this "golden milk" situation. I used fresh ginger, fresh turmeric, and sweetened the lot with honey. I recall I used almond milk, likely from Trader Joe's as I was shopping there quite frequently during grad skool. The results were...tasty...but I wasn't sold. I also think my last jaunt into the golden milk ring was marked by a massive boil-over, and subsequently, a curdled, yellow, ginger-flecked mass was adhered to my stove top. I was not amused, so I called it quits...but really, that was totally my fault...
So here we are, 2017...and I am loving the golden milk as well as a concoction to serve my caffeine/coffee addict: golden milk latte! My go-to milk is now a homeade coconut milk, made with only two (very easy to find and shelf stable) ingredients: dried unsweeted coconut and water. So, there.
The only other things you need to procure at your local cooperative or grocery store are turmeric powder, ginger powder, maca, cinnamon, black pepper, sea salt. That is it, my friends. You measure into a jar, stir/shake, get turmeric EVERYWHERE and love all those cute little sunshine-yellow stains on your counter. But in all seriousness, turmeric is a natural dye and it WILL stain the shit out of anything in comes into contact with, so be careful, k?
For the latte-ist version, I like to brew half a cup of strong, strong coffee with my pour over, or pull a doppio with my ROK espresso machine. Using 1/2 a cup of strongly brewed coffee using any method works, too. Meanwhile, I steep the coconut milk, a spoonfull of local and raw honey, and a heaping teaspoon of the spice mixture until steamy hot. I then pour the sunny lot into my Vitamix, blend the crap out of it to froth, and pour over my hot coffee. To make just the golden milk, you can simply omit the coffee part, and up the milk to 1 1/2 cups. I would still recommend blending to froth-you deserve that ritual (annnnd I find that spices clump, due to their extremely small particle size and high surface area, when added to water-based liquids, so blending also ensures a smooth beverage free of spicy clumps). You will notice some settling of the spices, regardless of blending or not.
So enjoy, either with or witout coffee, or heck...with the high temperatures most us had last week, you may even enjoy this in an iced version! In addition here are some other ideas to use the spice blend:
- a teaspoon or two into your oatmeal while cooking
- a teaspoon or so into chia pudding
- make a golden milk smoothie: using 1 cup coconut milk, 1 large frozen banana, 1 date, and 1 teaspoon of the spice mixture; blend until smooth and enjoy.
- granola! The answer is always granola. Add in a teaspoon or two into your granola pre-bake. Yum yum!
- kombucha: try adding a 1/2 tsp per liter for the second ferment for a fun flavor infusion (ps: going to try this soon!)
- add a teaspoon to pancake batter....because why not?
- swirl a sprinkle into yogurt, top with honey and granola, and enjoy! Or, swirl a sprinkle into/onto your favorite smoothie bowl...
Notes: the maca powder is completely optional in my opinion, but, being very loosely adapted from Oh Lady Cakes over here, I was inspired to include it. Also, FYI: maca is a cruciferous root, famed as "Peruvian Ginseng", with many (mostly anecdotal, i.e., not supported by legit clinical trials/research) benefits. The flavor is kinda malty/grainy, but in such a low dose, I doubt you'll be able to taste it in this mixture. In addition, I would encourage you to look into how piperine AND fat influences (increases) absorbtion of curcuminoids, as well as the general process of glucoronidation. Because really, I am not satisfied when I read blogs and see "be sure to put a pinch of black pepper when using turmeric to absorb all of the benefits". I gotta know why! So, empower yourself, and click here and here to read two sources that I thought did a great job at summarizing some biochemistry-heavy concepts.
Golden Milk // makes about 1/2 cup of mix, enough for about 20 golden milks or lattes // plant-based; vegan; gluten-free; soy-free (don't use soy milk!); nut-free (don't use a nut milk!); oil-free; refined sugar free
- 4 TB turmeric, the ground and dried variety
- 2 TB cinnamon
- 1 TB maca powder
- 2 tsp ground dried ginger
- heaping 1/4 tsp black pepper
- a few gratings of fresh nutmeg, or scant 1/4 tsp nutmeg
- optional: small pinch of fine sea salt
- For the golden milk: 1 1/2 cup milk of choice (I use coconut that is homemade from blending 1 cup organic dried coconut with 4 cups hot water, blending the crap out of it, and straining it through my nutmilk bag), 1 heaped tsp of the spice mixture, 1 TB raw honey (local is best!) or maple syrup
- For the golden milk latte: 1/2 cup of coffee or 1 doppio espresso, 1 cup of milk of choice, 1 heaped tsp of the spice mixture, 1 TB raw honey (local is best!) or maple syrup
1. Place all the ingredients into a jar (I found that a widemouth half pint worked well) or another container with a lid. If you use plastic, be aware that the turmeric will stain it. Combine, and then mix/shake until everything homogenously combined. Mix will keep for a few months with a tight lid in a dark, cool place.
2. To make the golden milk, heat the 1 1/2 cups milk, honey/mapel syrup, and the 1 heaped tsp of spice mixture over low-medium heat. Blend with a blender or immersion blender, and serve once frothy.
3. To make the golden milk latte, simply pour the golden milk mixture (step 2, but using only 1 cup of the milk) over 1/2 cup strongly brewed coffee or a doppio espresso. Enjoy immediately! Repeat!
Sun in a cup. You deserve this, everyday.