- 1 cup unsweetened non-dairy milk, preferably coconut milk beverage, almond milk or whole dairy milk
- 1 cinnamon stick
- 1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
- 1 (1/2 inch) piece ginger, unpeeled, thinly sliced
- 1 tablespoon raw honey
- 1 tablespoon virgin coconut oil
- 1/4teaspoon lightly cracked whole black peppercorns
- 1 cup spring water
- Ground cinnamon (as garnish)
1. Whisk the coconut or almond milk, cinnamon stick, turmeric, ginger, honey, coconut oil, peppercorns and 1 cup spring water in a small saucepan and bring to a low boil. Reduce heat and simmer until ﬂavors have melded, about 10 minutes.
2. Strain through a ﬁne-mesh sieve into a mug and top with a dash of cinnamon.
You can make golden milk 5 days ahead. Store in an airtight container and chill. Warm before serving.
Cooks’ note: Turmeric root may be hard to ﬁnd. Check your local co-op or specialty health or food market. It looks similar to ginger root. Otherwise you can ﬁnd organic dried turmeric in the spice section at your local market or spice store. If you use dried turmeric, make sure you stir well before drinking, as it may settle to the bottom of the mug. If you use turmeric root, be mindful when you handle it, as turmeric can stain your ﬁngers or countertops bright yellow.
Makes 2 cups
adapted from epicurious.com