• Jamie Dulaney

Golden Milk By the Batch

 

Have you discovered the simple ritual of golden milk? Warm, comforting, and satisfying, this drink will benefit your body, mind and spirit.

 

For those of you that aren’t yet familiar with this wonder drink, I’m excited for the vibrant, spicy world that is about to open up to you. Golden milk, or haldi ka doodh, actually dates back thousands of years in Ayurvedic tradition where it has been used to aid digestion and respiration, prevent colds and flu, decongest the liver, ease sprained muscles and joint pain, purify the blood, clear the skin, and aid sleep. The main ingredient in golden milk responsible for all of this awesomeness is the curcumin in turmeric, a compound that is responsible for its vibrant hue. Curcumin has been widely studied for its powerful anti-inflammatory properties, but it is also supports detoxification, helps balance blood sugar, and lowers the overall risk of cancer.

 

How do we get the most out of this powerful phytonutrient? Simply by combining it with black pepper and fat – two important ingredients in golden milk! A compound in black pepper called piperine actually helps the body absorb curcumin, and shows to increase the bioavailability of it by up to 2,000 percent. And the good news is, you only need a very small amount to reap the synergistic benefits. Then melt a little coconut oil in, and the curcumin can be directly absorbed into the bloodstream through the lymphatic system. That’s a cooperative one-two punch of absorption and deliciousness.

 

Once mixed, your Big Batch Golden Milk spice blend will last for up to six months. Keep it in a cool, dry place out of direct light – a closed cupboard is perfect. Do not store it right next to the stove or on top of the fridge, where the warm environment will speed spoilage. We wanna keep our medicine fresh!

 

The Big Batch Golden Milk recipe below makes about 120 servings, so there is plenty to divvy out to your most beloved, and even save some for yourself. Make sure to include the directions so that your lucky recipients can make golden milk themselves.

 

 

This version of golden milk has a few more spices than some blends, but this unique combination just tastes that much better. If you’re on a tight budget, or you simply cannot find some of the spices listed, leave them out. The main ingredients you need are the turmeric, ginger, cinnamon and black pepper. The others are there for added health benefits and of course flavour, but the recipe will still be delicious without them.

 

The milk for this recipe is totally flexible. Coconut is classic, but almond, cashew, or hemp are tasty options. You can also do half milk, half water if you like. It will be less creamy, but it’s great if you’re trying to make your milk stretch a little farther!

 

The most important thing to remember when making golden milk is to not overheat the spices, as they will become bitter-tasting and therefore not all that enjoyable. If you choose to use milk in your recipe, warm it gently on the stove, then remove from heat and gently whisk in the golden milk spice blend. If you’re going with water, do NOT pour boiling water over the spice blend, but instead pour the recently-boiled water into a cup, let it cool for 30 seconds or so, then whisk in the golden milk spice blend. I also advise you not to add the honey or coconut oil until the spices have been stirred into the liquid you’re using, as they’ll incorporate easier if the spices have dissolved.

 

Natural raw honey is my favorite choice of sweetener, but brown rice syrup, coconut palm sugar, and stevia are also good options. I also love adding a sprinkling of vanilla powder right at the end for some extra va-va-voom.

 

I recommend enjoying your golden milk first thing in the morning (right after your lemon water, of course!), or right before bed. If it’s a particularly cold day outside, this intelligent spice combo will warm your cells up from the inside out. Or, if you’re looking for a luxurious way to unwind down after a long day, I find that golden milk is also a very effective sleep tonic. Whatever the time you choose to enjoy this drink, you will absolutely love its warm, and satisfying vibes. Make it a ritual yourself: spoon lovingly, stir consciously and sip gratefully.

 

One more thing I should mention, is that the Big Batch Golden Milk spice blend is not only delicious as a drink, but that it can also be incorporated into a number of your favorite recipes. Toss a teaspoon into a smoothie, stir some into your morning oatmeal or pancake batter, fold it into a basic cookie dough or cake batter, and even try it in curries, soups and stews. The flavor is warming and pungent, so use it anywhere you’d like a burst of sunshiny spice that is as good as gold.

 

 

Big Batch Golden Milk Spice Blend Makes approx. 120 servings

Ingredients: 1 ½ cup / 200g ground turmeric 2/3 cup / 70g ground ginger 1/3 cup / 35g ground cinnamon 2 ½ Tbsp. / 20g ground black pepper 2 Tbsp. / 20g ground cardamom scant 3 Tbsp. / 20g ground cloves 2 ½ Tbsp. / 20g ground nutmeg 3 Tbsp. 20g ground star anise ¼ cup 20g ground coriander

Directions: Combine all spices in a large bowl. Stir well, then transfer to a large jar or several smaller ones, and seal with an airtight lid. Keeps for up to 6 months.

 

 

Serving Golden Milk Ingredients: ½ Tbsp. golden milk spice blend 1 cup milk of your choice (coconut milk is classic, but I also like cashew milk or hemp milk) ½ – 1 tsp. virgin coconut oil ½ – 1 tsp. sweetener of choice (I like raw honey)

Directions: In a small saucepan over medium heat, warm milk until just before it simmers. Whisk in golden milk spice blend until smooth. Remove from heat and stir in coconut oil and sweetener, if desired. Enjoy!

 

If you want to make just one batch of my golden milk, here’s the single-serve recipe.

Single-serving Golden Milk Ingredients: 1 ½ tsp. turmeric ½ tsp. ginger ¼ tsp. cinnamon pinch black pepper pinch cardamom pinch cloves pinch nutmeg pinch star anise pinch coriander

 

 

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