17 Dec Turmeric Milk

My soon to be sister-in-law texted me about a month ago telling me she had been making turmeric milk and loving it. I love that she knows how excited I will get about her latest food discovery. I also love the inspiration. I enjoy turmeric milk (also called golden milk) and decided to get into the nuts and bolts of it. Here are a few sites with quick and spicy versions I loved: Healthy-ish, Moon Milk (turmeric milk with a bedtime twist) and Minimalist Baker, Golden Milk.

I also found a great article that added some insight on taking your turmeric milk to the next level, or from basic to baller. I heavily adapted this version for the recipe I share today, swapping the cashew milk for rice milk, omitting the ginger and adding a crack of pepper, grated nutmeg and coconut oil. It uses fresh grated turmeric, which I find is key to great turmeric milk. The fresh version yields a subtle flavor that seemingly gets lost when it is dried or paired with a number of other spices. Despite wonderful fat in cashew milk, and the uncool factor surrounding rice milk, I think the rice milk creates an uncomplicated backdrop on which the delicate flavor of the fresh turmeric can stand out. The coconut sugar is the perfect compliment of simplicity.

It should also be noted that turmeric is an excellent anti-inflammatory, so this may be a great drink to pull out the next time you need an immunity boost, or any time you need a pick-me-up. I can’t wait to try this one out on my sister-in-law!

Enjoy!

*Fresh turmeric can stain your fingers (and anything else it touches) orange. To avoid this, you can leave the skin on a part you are holding but not grating or use rubber gloves.