Hannah’s Golden Milk Recipe
Hannah’s Golden Milk recipe
The last few winters, I drank and served golden milk non-stop. It’s delicious and good for you: turmeric contains curcumin, a well-renowned anti-inflammatory and antioxidant. My steaming mug of yellow goodness always elicits questions and requests for the recipe and I have finally included it below. The base for the recipe began with Anna Jones (most of my food obsessions do) and as I made it again and again, I refined it, made some additions and have now perfected my version. I love serving this for any occasion and generally have a pan of it on the go most days in the cold winter months.
NB: I now drink it without a sweetener as I find this delicious as it is but it is extra decadent with a teaspoon of maple syrup. I use either coconut or oat milk - the barista version by Oatly.
Golden Milk
This recipe makes a small jar of powder to keep in your cupboard.
You’ll need:
7 tsp ground turmeric
6 tsp cardamom powder
6 tsp ground cinnamon
5 tsp ground ginger
1 tsp black pepper
Milk of your choice (I use Oatly Barista)
Maple Syrup to taste
Small whisk
Small sieve
1) Combine all spices in a jar and shake to combine.
2) Put one heaped teaspoon of spice mixture into a pan with
one cup of milk.
3) Whisk in pan until milk turns rich golden colour and the
milk is hot but not boiling. This takes a few minutes
4) Pour through a sieve if you want to avoid the sediment
(not essential)
5) Taste and add 1 tsp maple syrup if you want.
