As a busy mom juggling work and life, I’m always on the lookout for soothing rituals that help me unwind at the end of the day. One drink that has truly transformed my evenings is golden milk—a delightful Ayurvedic beverage that has become a favourite in many hip cafes, often referred to as the “turmeric latte.” I’ve been inspired by Jasmine Hemsley’s wonderful book, East by West, where she shares the magic of this drink, and I can’t recommend it highly enough!
Why Golden Milk?
In our fast-paced world, it’s easy to feel frazzled and overwhelmed, especially after a long day of balancing responsibilities. Golden milk is more than just a comforting drink; it’s packed with easy-to-digest nutrition that helps soothe nerves and supports overall wellness. The blend of spices not only brings complex flavours but also serves as a gentle reminder that spice doesn’t have to mean heat—this drink offers a cozy hug in a mug.
What I love most about golden milk is how it helps curb my late-night snacking cravings. Instead of reaching for those tempting snacks after dinner, I enjoy a warm cup of this creamy concoction, which leaves me feeling satisfied and nourished.
The Power of Spices
Golden milk showcases the health benefits of spices like turmeric, ginger, and cinnamon. Turmeric, in particular, is known for its anti-inflammatory properties, but it’s important to pair it with black pepper to enhance absorption. That’s why this drink includes freshly ground black pepper—a key ingredient that allows your body to soak in all the wonderful benefits of turmeric.
Both dairy and almond milk can be used in this recipe, aligning perfectly with Ayurvedic principles. The warmth of cooked milk not only supports digestion but also makes the spices more bioavailable.
Recipe for Golden Milk
If you’re ready to experience the calming magic of golden milk, here’s Jasmine Hemsley's recipe from East by West (that I can personally vouch for!);
Serves: 1
Ingredients
175ml (3⁄4 cup) whole milk or 250ml (1 cup) almond milk
Water, for simmering
3 cardamom pods, cracked
½ tsp ground turmeric
2.5cm (1in) piece of fresh ginger, grated (around ½ tsp), or 1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp freshly ground black pepper
Optional:
½ date or ½ tsp jaggery to sweeten, or to taste
Method
Place the milk in a small pot or milk pan. If using dairy milk, add 120ml (½ cup) of water. If using almond milk, add 60ml (¼ cup) of water.
Add the remaining ingredients, except for the jaggery, and gently simmer for 10-15 minutes.
Add a splash more hot water if needed. Stir in the jaggery or date to taste (if using), strain, and serve.
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