So, I have my favourite way to make golden milk. After researching this golden beauty I noticed many different ways to make it. I posted a turmeric latte recipe in December. This recipe is similar, but different, and my favourite of the two.

I experimented with fresh turmeric vs ground turmeric, fresh ginger vs ground ginger. We also tried different dairy-free milks vs water, coconut oil vs coconut butter and with and without honey (also tried maple syrup!). Oh, and can’t forget with and without cinnamon. Covered it all, I think!

We found the combination of a touch of coconut oil, warm milk and spices, delicious! My kids and I loved this recipe and found we did not need honey. I have nothing against honey but my less is more motto is always in the back of my head. If you can forgo sugar of any sort at any time – even unrefined honey or maple syrup, then why wouldn’t you. Especially in the winter months because sugar impedes your immune system. If you have too much of it when you’re feeling run down, you’ll shoot down much faster. If you are already down you’ll stay sick longer, if you consume sugar. But I know, really, if you add it you’re adding what, a tsp or two? And that’s not much. So go ahead and add it if you please. I just found it wasn’t needed so perhaps try it before you add it.

And remember, you only need less than 1/2 tsp of ground turmeric a day to reap its health benefits. It’s anti-inflammatory, reducing joint pain, an anti-oxidant, anti-fungal, anti-bacterial, cancer preventative and detoxes the liver, to name a few. Ginger, of course, helps with nausea, digestion and is also anti-inflammatory.

I love the fresh turmeric but it gives it an extra kick so if you’re serving to kids you might want to try the ground first.

Some people say you need to add fresh pepper when using ground turmeric, to aid in absorption. But I’ve also heard that’s unnecessary. 

gluten free, dairy free, paleo, vegan, nut free

golden milk

• 1 c non-dairy milk (oat milk, rice milk, almond or cashew milk)
• 1 tsp ground ginger (or 1″ piece of fresh ginger*)
• 1/2 tsp ground turmeric (or 2″ piece of fresh turmeric – it’s thinner than fresh ginger)
• 1 tsp unrefined coconut oil 
• dash of cinnamon (for on top – note: photo does not show cinnamon)

*If you are using the fresh pieces of ginger or turmeric you will need to blend in a high-speed blender before serving. The colour of fresh turmeric is beautiful after blending. I’ve used ground turmeric before with smaller pieces of fresh ginger and didn’t blend it and it was delicious.

Warm the milk in a small pot on stove top on low. Add spices and coconut oil, allow to simmer for a few minutes, remove from heat. Blend if necessary. My 10 year old son and I sat sipping our golden milks today after school (my 5 yr old sharing my cup), talking about his day. Was heaven. Enjoy