Golden milk is something that started to become a trend several years ago. Although turmeric has been used for centuries in Ayurvedic medicine. “Golden milk” is more of a modern beverage.
Why Golden Milk?
If you are not familiar with golden milk, it gets its name from the golden color it makes from the turmeric mixed in. As a tip, whenever I am heating up raw milk, I try to keep the enzymes intact. If this is also important to you, the milk should not be heated past 117 degrees. I explain this more in the recipe below.
Potential Health Benefits
The main spice in golden milk is turmeric. Many of you probably have heard there are numerous health benefits to consuming turmeric. One important thing to remember is in order to better absorb turmeric, it is necessary to combine it with some black pepper and a fat. That is why this popular drink is a fun way to consume turmeric. Some health properties of curcumin (one of the compounds found in turmeric) include being a natural anti-inflammatory compound, it may help prevent cancer, and it contains antiarthritic properties, to name a few. Some people take turmeric or a curcumin supplement as a replacement to pain medication!
I first made this recipe to share with my oldest a couple years ago. She drank it right up and begged for more! You can always customize the recipe to your liking, adding in extra or fewer spices and less or more sweetener. The recipe I am sharing is a basic recipe. I also have a delicious healthy hot chocolate recipe on the blog and on my YouTube channel.
- Measure out raw milk and cream.
- Pour the milk and cream into a pot and turn the heat to medium.
- Add the rest of the ingredients.
- The sweetener can be adjusted to taste preference. I think 1 tablespoon of maple syrup is perfect for this recipe, but again, you can use more or less depending on your preference.
- Begin whisking the milk as it is heating up.
- You may want to have a candy thermometer on hand to monitor the temperature. I normally do the "finger test" if I am preparing it for myself.
- If you want to preserve the enzymes in the raw milk, it is important to keep track of the temperature and do not let the milk go past 117 degrees. The enzymes begin to die at 118 degrees.
- The finger test is easy. At 117 or below, your finger will not feel like it is being burnt. Once liquid reaches 118 degrees, your finger will instinctively come out because it is the point of burning your skin.
- It really only takes a couple minutes of stirring the mixture on medium heat for the milk to reach a warm temperature, so keep close watch of the stove.
- Pour into a mug and enjoy!