Turmeric is a spice derived from a rhizome root and is similar in appearance to fresh ginger. It is cultivated in tropical climates, most often southern Asia. Curcumin is the compound in turmeric that gives its bright yellow colour and health benefits.
Turmeric is a highly effective anti-inflammatory and helps with joint pain and arthritis. It aids in digestion and heartburn and is a powerful antioxidant. However, you can have too much of a good thing. Too much turmeric can cause stomach upset. It can also strengthen the effects of blood thinning drugs including aspirin, stomach acid drugs and diabetes medications. Seek medical advice if you are on these drugs before using large quantities of turmeric on a regular basis.
Turmeric is widely used in cooking and gives Indian curry its yellow color. It is also used in mustard and to color butter and cheese.
1 c. unsweetened non-dairy milk such as coconut milk beverage or almond milk 250 mL
1 c. water 250 mL
1 cinnamon stick
1-inch piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric 2.5 cm/2 mL
1/2-inch piece ginger, unpeeled, thinly sliced 1.2 cm
1 tbsp. honey 15 mL
1 tbsp. virgin coconut oil 15 mL
1/4 tsp. whole black peppercorns 1 mL
ground cinnamon for garnish
Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns and water in a small saucepan. Bring to a gentle boil. Reduce heat and simmer until aromatic, about 10 minutes. Strain and pour into mugs. Garnish with a sprinkle of cinnamon.
Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.