The orange-colored root native to India known as turmeric is highly anti-inflammatory. For an illustration of this benefit, read Curcumin attenuates inflammatory responses…. It’s so effective that drug companies are working on analogues. The real thing is always better in my book. Before I would resort to medications with harmful side effects that stop helping the problem, I tried a turmeric supplement. I got through a flair very quickly using this, an autoimmune protocol, and plenty of sleep.
Golden milk is a traditional drink. It’s more like a tea, and just as comforting. I’ve made a few changes. My version isn’t strict AIP (autoimmune-protocol). The honey, ghee, and vanilla could be removed to make it so.
- 4 c coconut milk (I used Arroyo-D Coconut Cream from the carton, and watered it down to a milky consistency. Asian markets usually carry it.)
- 1 inch knob of grated turmeric (I used a micro plane.)
- 1 inch knob of grated ginger
- 2 large cinnamon sticks
- 6 whole cloves (to taste)
- 8 t honey (to taste)
- 1 t vanilla (I use a vanilla flavor that uses glycerin instead of alcohol as its base. A pod open and scraped into the pot would eliminate the need to add glycerin or alcohol.)
- 1 t ghee
- Pour the milk into the pot. Turn the heat on low.
- Throw the cinnamon sticks into the pot.
- If using vanilla bean, open a small bean carefully with the tip of a knife, scrape the black seeds into the pot, and toss the pod into the pot as well.
- Grate the turmeric and ginger. Put it in a muslin tea bag or tie it in cheesecloth. Add whole cloves if you are using them. Toss it into the pot.
- If you choose to, add vanilla flavor or extract and/or honey to the pot.
- Heat on very low for 20 min. Leave the lid loose to avoid bubbling over.
This milk came out a little too oily for my taste, but it was still delicious. I don’t recommend the boxed non-dairy milks made to mimic the consistency of cow’s milk because of the added carrageenan. You may choose to do some research before you decide whether it’s safe to eat. To get light coconut milk from a box or can of full fat coconut milk, and at the same time get some coconut cream for a future use:
- Turn the can or box upside down and leave it in the refrigerator for a couple of hours.
- Turn it right side up and pour out the partially defatted coconut milk for use in your golden milk.
- Scoop the cream out of the bottom of the can or box with a spatula. The cream can be measured and frozen, or refrigerated if it will be used in a few days.