Golden Milk (Mylk)
I am a turmeric enthusiast. This yellow spice, celebrated for its powerful anti-inflammatory and detoxing properties, finds its way into many of the meals I cook for my family. We also enjoy supping ample amounts of Arogya’s Turmeric Ginger Healing Blend. Recently, I felt inspired to dress up this nourishing tea with coconut milk, turmeric power, cinnamon, vanilla extract, nutmeg, and raw honey. The result was this pleasantly zesty version of golden milk. Golden milk, also know as golden “mylk,” is a vegan turmeric spiced beverage inspired by the traditional Indian milk-based drink haldi doodh. It is credited with helping reduce inflammation, as well as trigger the body’s relaxation response and promote healthy digestion. To learn more about the health benefits of turmeric and our turmeric ginger tisane, read this Arogya blog post.
Here’s how to make Golden Milk (Mylk):
Golden Milk (Mylk)
makes 1 quart (Store extra in a jar in the refrigerator for up to 4 days. Reheat on the stove or drink cool)
- 1 ½ to 2 tablespoons Arogya Turmeric Ginger tea
- 2 cups organic unsweetened coconut milk (canned light coconut or ready-to-drink coconut milk), you may also use unsweetened almond or soy milk
- 2 cups water
- 1 to 2 teaspoon turmeric powder
- ¼ to ½ teaspoon cinnamon powder
- ¼ teaspoon vanilla extract
- Dash of freshly grated nutmeg
- Raw honey to taste
- Optional: Pinch of sea salt and/or fresh ground pepper
- Place Turmeric Ginger Tea in a tea infuser or brew basket, in a teapot or mason jar. Pour 2 cups boiling water over tea and let steep for at least 5 minutes. Once steeped, remove tea infuser, and pour brewed Turmeric Ginger tea into a blender.
- Next, add the coconut milk, turmeric powder, cinnamon, nutmeg, vanilla extract, honey, and salt and pepper (if using) to the blender, and mix.
- Pour desired quantity into a saucepan to heat up and drink hot! Or keep your Golden Milk in a jar in the fridge to heat up when you wish. Golden milk is especially soothing to drink before bed!
by Wei Bertram
photos by Sophie Slater