Golden Turmeric Milk is an age-old home remedy for an impressive list of ailments like cold and flu symptoms, joint pain, ulcerative colitis, and indigestion. Turmeric (Curcuma longa) possesses circulation-boosting properties and is both a natural anti-oxidant and anti-inflammatory.
A friend said a nightly cup had greatly helped with her carpal tunnel syndrome. Turns out, it’s also helped people with arthritis like mine. Although I’m grateful for modern medicine and a supportive rheumatologist, my pain meds make me nauseous, so I avoid taking them for all but the worst flares.
I figured I’d give this Golden Turmeric Milk thing a try even though it didn’t sound very appealing to me. I think turmeric has an almost chalky yet peppery taste. While that makes it fantastic in curries and Chicken Tikka Masala, it didn’t sound like something that would go well with milk.
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The first turmeric milk I tried confirmed my fears — it tasted vile — but I forced myself to drink it for five straight nights. Sure enough, I noticed less joint pain and swelling. I slept better, too.
That convinced me that I needed to make turmeric part of my daily regimen, either as a pill or by coming up with turmeric milk recipe that I’d enjoy. Or both!
This recipe is the result, and the combination of turmeric’s properties and warm milk make it a fantastic pre-bedtime drink. Having added some other spices, plus honey and vanilla, it tastes more like chai than the first unpleasant turmeric milk I’d tried.
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I enjoy it so much that I sometimes have two cups and tell myself that the extra calcium and Vitamin D in the milk justify the calories.
Golden Turmeric Milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Vanilla extract (optional)
- Add spices to a small bowl and mix thoroughly.
- Heat 8 oz. milk in a sauce pan over medium heat until it begins to steam.
- Stir in 1 teaspoon of the spice mixture and continue heating milk, stirring frequently, for 2 minutes.
- Pour turmeric milk through strainer into cup.
- Add honey and vanilla extract (if using) to taste.
- Store remaining spice mixture in airtight container away from heat and light.
This recipe makes enough spice mixture for at least three cups. Store it in an airtight container to keep the spices fresh.
Please be careful while making it — turmeric is also traditionally used as a fabric dye, so you’ll want to keep it off of your counters and clothing.
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