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.
Golden Turmeric Milk Recipe
Turmeric Benefits
Recent research shows that turmeric can help improve your mood and your memory. That’s due to its impressive anti-inflammatory properties.
“Curcumin is a very powerful anti-inflammatory agent,” said Professor Manohar Garg, director of the nutraceuticals research program at the University of Newcastle.
Because inflammation is linked to a range of chronic conditions and diseases, among them arthritis, Alzheimer’s and heart disease, researchers argue curcumin could help reduce the risk of those diseases by limiting inflammation in the body.
“It’s very powerful, the most powerful food I know of, for fighting inflammation in the body,” Professor Garg said.
Got joint pain?
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.
This recipe is delicious!
After reading about the various benefits of turmeric, I decided to start getting a daily dose of it. Though it’s available in capsule form, I’m not very good at remembering to take pills.
So, I searched the internet for other ways to get more turmeric in my diet and ran across various turmeric latte and turmeric milk recipes. The one that I tried tasted vile. Still, 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 experiment until I came up with a delicious one on my own. 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.
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 Recipe Tips
This recipe makes enough spice mixture for at least three servings. Store it in an airtight container to keep the spices fresh and add 1 teaspoon to an 8-oz cup of milk for each serving.
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.
Don’t omit the tiny amount of black pepper. You won’t taste it, but the piperine in black pepper helps increase turmeric’s bioavailability, so you’ll enjoy more of its anti-inflammatory and anti-oxidant benefits.
Golden Turmeric Milk
Ingredients
Ingredients
- 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
- 1 cup Milk cow, almond, rice all work
- Honey to taste
- Vanilla extract optional
Instructions
- Add spices to a small bowl and mix thoroughly.
- Heat 8 oz. milk in a saucepan 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 a strainer into a cup or mug.
- Add honey and vanilla extract (if using) to taste.
- Store remaining spice mixture in an airtight container away from heat and light.
Notes
More How-Tos
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How to Substitute Cooking Ingredients
Pin this Golden Turmeric Milk Recipe
Barb says
October 31, 2016 at 6:34 PMCan you use tumeric from the spice section at grocery store.
Katie Berry says
November 1, 2016 at 9:59 AMAbsolutely, Barb! That’s where I get mine.
Kat says
October 26, 2016 at 1:27 PMFor a dairy free option, my household follows this technique; grate a thumb size price of fresh turmeric into a tea strainer (or small sieve) and pour boiling water over until just covering. Leave it for 2-3 mins and then discard the gratings and pour liquid into your favourite mug to enjoy (honey to taste if you need)
Katie Berry says
October 29, 2016 at 11:22 AMSounds good, Kat, but don’t forget to add a little black pepper in there. Our bodies don’t process the compound in turmeric that makes it a great anti-inflammatory without a little help. Black pepper contains the substance that unlocks the benefit. 🙂
Tomas Bray-Fairburn says
October 20, 2016 at 11:00 PMVery good ?
Tomas Bray-Fairburn says
October 20, 2016 at 10:59 PMI will be trying this
Gert Kruger says
October 19, 2016 at 8:56 AMThanks for the post. I followed you recipe…Gosh it tastes vile but it works. Will do this for a few days and see
Katie Berry says
October 20, 2016 at 8:17 AMI bet you need a bit more honey in it, Gert. With enough, it’s a very soothing, yummy drink. Takes about a week to start noticing the benefits, though.
Kaushalya says
October 17, 2016 at 10:21 PMI am so glad you have come up with a pleasant tasting version of the milk and turmeric basic version used in India for ages as a basic tonic. For colds and cough, ginger and honey plus another spice called ajwain in India, is used. Your recipe might help me to convince my grandchildren to try it! Thank you!
Katie Berry says
October 20, 2016 at 8:17 AMIt’s such a delicious, healing drink. No wonder it’s been a staple of Ayurvedic medicine for so long!
Jill Ann says
October 15, 2016 at 9:05 PMI just made this for the first time. It was delicious!! Thank you so much for posting a recipe that didn’t require a trip to another store! I don’t keep coconut oil around and every other recipe I found called for it. I have Lupus and really dislike having to take so many pain and anti inflammatory meds. Can I ask how long until you started to feel like it was helping? I just drank my cup and I do feel sleepy, but warm milk does that to me. 🙂 Thanks again!!
Katie Berry says
October 17, 2016 at 1:28 PMI’m so glad you enjoyed it, Jill! Turmeric is an excellent anti-inflammatory. As someone who has joint problems of my own, I use this tea at night and take a turmeric capsule in the morning. It took about a week before I really started noticing a difference. Although I’m still taking anti-inflammatory/pain relievers, I’m now able to take a much lower dose than before. I hope it brings you relief, too!
Judy Benton says
September 21, 2016 at 12:46 AMSo I can use this with Rice milk. (I do not do dairy) I need to try this. Thanks for the posting
I need to try it before I rate it but it sounds good.
Katie Berry says
September 21, 2016 at 6:48 AMI’ve never had rice milk before, but if it’s good warm then it should work beautifully in this recipe.
Cheryl says
August 12, 2016 at 8:52 AMAny dairy alternative that can be used??
Katie Berry says
August 12, 2016 at 8:56 AMI’ve made it with unflavored soy milk and it’s great!
Marcie Fort says
January 12, 2016 at 10:34 AMWOW,Katie!!!!!!
Going to give this a shot.
I’m encouraged by your success with it. Hope I get good results too….
Katie Berry says
January 12, 2016 at 10:57 AMIt’s really made a difference. Feel free to adjust the spices to your taste, too!
SP says
December 24, 2016 at 2:06 AMHi, I cannot take the pepper because of my skin inflammations. Can I leave it out completely?
Katie Berry says
December 24, 2016 at 9:09 AMIf you’re allergic to pepper then please leave it out. You might not get as much of the anti-inflammatory benefits, though, since one of the compounds in pepper helps to “unlock” the anti-inflammatory properties of turmeric.