Warm Golden Milk
Vegan, gluten-free, grain-free, oil-free, refined sugar-free, soy-free
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I tested all kinds of golden milk recipes, and this is the one I keep coming back to! What seals the deal for me is using fresh turmeric and ginger root. Yes, most recipes online use dried spices, but nothing beats the flavour of using fresh. Fresh turmeric root is becoming more and more common in grocery stores these days; keep your eyes peeled for it in the produce section. It can also be found on Amazon, and in select health food stores and Indian and Asian grocery stores. Look for firm turmeric that is unblemished.
Yield
2 cups (1 large or 2 small servings)
Prep Time
5 Minutes
Cook time
5 Minutes
Total Time
10 Minutes
Ingredients:
- 2 cups (500 mL) unsweetened almond milk
- 2 teaspoons grated fresh turmeric*
- 1 teaspoon grated fresh ginger
- Dash freshly ground pepper
- 2 to 3 teaspoons pure maple syrup, to taste
Directions:
- Add the almond milk into a medium pot along with the grated turmeric, ginger, and black pepper. Stir to combine.
- Increase heat to medium, and simmer for a few minutes, until the milk turns a bright yellow hue.
- Using a fine mesh sieve, strain the milk over an oversized mug (or a bowl with a pour spout). Discard the solids.
- Add the maple syrup to taste, and whisk to combine. Serve and enjoy!
- * Turmeric root's bright orange flesh stains incredibly easy, so if you have a pair of kitchen gloves, now is the time to whip them out. I prefer to scrub the skin under water, snip off the end, and grate the turmeric on a microplane without peeling off the skin. This helps cut down the mess a bit. I recommend using fresh turmeric for the best flavour, but if you can't get your hands on any you can swap it out for 1/2 to 1 teaspoon ground turmeric (to taste).