One of my favorite things to drink before bedtime is a warm mug of golden milk. Not only does it taste amazing, it’s a natural anti-inflammatory that can help relieve musculoskeletal ailments such as arthritis. It also helps support the immune system, is great for digestion and may help give relief for coughs and colds! This delicious drink helps me ward-off nighttime sugar cravings as well, which seems to hit me hard this time of year. The turmeric paste contains ginger root which is another great natural anti-inflammatory and antioxidant.
I will be honest, I am not a huge fan of turmeric. I wanted to start including more of it into my diet for the many health benefits, but was having a hard time doing so without buying the pills. I truly enjoy this several nights a week, it really relaxes me after a hectic day of mom-ing my lovable crazies. This totally reminds me of when my grandmother would heat up a glass of milk for me before bed when I would sleep over. I always slept great! This brings back so many memories and has some added benefits for my grown-up busy mom body and brain.
Here’s the recipe:
(UPDATE: I made this in smoothie form too for summer! Check it out here .. original latte recipe below)
Warm Golden Milk Recipe
- 1 cup local raw grass-fed milk or coconut milk (I order my grass-fed milk from this fabulous farm in PA))
- 1/2 teaspoon turmeric paste (how to make below)
- 1/4 teaspoon ground cinnamon
- a pinch of nutmeg or a toothpick swivel of nutmeg essential oil (I only use Young Living)
- local raw honey, to taste (optional, I use about 1/2 teaspoon)
Place milk, turmeric paste and cinnamon in a saucepan and heat on low, whisking often. Once it starts to simmer, turn off heat and add honey and nutmeg EO (I add a drop to a toothpick, let a little run off and dip it in). I like to strain this through a sieve because the bottom of the mug can get gritty when you get down to it.
Turmeric Paste Recipe
To make turmeric paste: combine:
- 2 TBSP coconut oil
- 1/2 cup turmeric powder
- 1 inch of grated ginger root
- 1 tsp black pepper
Place in a saucepan and add 1/2 cup of water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of more water (up to another 1/2 cup) until mixture forms a paste, 5 to 8 minutes. Store in a jar and refrigerate up to 5-6 months.
You better believe I just figured out that I can make this in my instant pot (more o my instant pot obsession son)! Game changer!
Just hit the sauté setting with the lid off and pour the ingredients in and whisk it a bunch. It takes 2 minutes!
It is always better in my favorite mug that one of my yoga student’s gave me: