Recipe by Dr Sarah Lantz
Turmeric mixed with warm milk and a range of condiments is a tried-and-tested homemade remedy for coughs and colds and can be consumed anytime of the day. With references across ancient schools of medicines such as Ayurveda, Unani and Siddha, turmeric-infused milk is recommended to douse inflammation, depression and induce better sleep.
This Golden Moon Milk tastes warm, slightly earthy, and sometimes sweet and savoury at the same time. Combined with the flavours of cinnamon and cardamom, it is a match made in heaven. A pinch of pepper to turmeric increases the absorption of curcumin, the active ingredient in turmeric.
- 1 cup whole milk or unsweetened nut milk (such as almond or rice milk)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ashwagandha (or another adaptogens like shatavari or astralagus)
- 2 pinches of ground cardamom
- Pinch of ground ginger (optional)
- Pinch of ground nutmeg
- Pinch of ground black pepper
- 1 teaspoon virgin coconut oil or ghee
- 1 teaspoon honey, preferably raw or your choice of sweetener
Bring milk to warm in a small saucepan over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger (if using), and nutmeg; season with pepper.
Whisk vigorously to blend. Add coconut oil or ghee, reduce heat to low, and continue to cook until warmed through, around 5–10 minutes (the longer you go, the stronger the medicine).
Remove from heat and let cool slightly. Stir in honey or your choice of sweetener (you want to avoid cooking honey or you’ll destroy its healing goodness). Pour into a blender if you want a steamy and frothy brew. Pour into a mug. Drink warm and enjoy.
Dr Sarah Lantz (PhD)
Buchi Brew Co. & Sacred Women’s Way
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