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Golden Mmmmmilk

Updated: Jan 15

Golden milk, the soothing Indian/Ayurvedic beverage made with turmeric, seems to be very popular right now. Maybe because Turmeric has many medicinal qualities as it is a digestive, anti-inflammatory, blood/liver cleanser, immune booster, and more. Or maybe because it's just downright delicious: spicy, sweet, and rich. It also happens to be a great way to get more healthy fat in your diet and hydrate from the inside out (which is the Ayurvedic answer to dry everything).


It's energetic quality is heating and can increase Pitta (fire) energy so it will warm you up and get your blood moving on a sluggish, cold day. It may not feel so good on warmer days, especially for for Pitta body-types. Listen to your own body regardless of what's trending. Ayurveda teaches self-awareness so we can better know ourselves and be true to that.

Image by Fool Proof Living

Here's an Ayurvedic recipe (with vegan modifications) that makes 2 servings and is tridoshic (beneficial for all body-types). Use cow's milk if you digest it well as it is the most nourishing.

  • 1/2 teaspoon ground turmeric (organic preferred)**

  • 2-2 1/2 cups milk of your choice

  • 2 thick slices of fresh ginger root, chopped (no need to peel if its organic)

  • 1/2 teaspoon ground cardamom (for Pitta or Kapha body-types) or cinnamon (for Vata or Kapha body-types) or 1/4 teaspoon of each

  • 1-2 teaspoons ghee or other healthy oil like coconut or avocado oil*

  • Dash of ground black pepper*

  • Natural sweetener of your choice

*both ghee and black pepper (or Indian long pepper, pippali, is best if you can find it) boost the absorption of turmeric and helps to deliver medicinal qualities


**I decreased the amount of turmeric quite a bit after learning that we should be using moderate amounts of turmeric in each serving of Golden Milk per Vaidya R. K. Mishra as quoted in Dr. M. Teitelbaum's book Healing the Thyroid with Ayurveda. This is because turmeric can be heating to the liver in larger doses.


Ayurvedic preparation:

  • Melt ghee or warm oil in a saucepan

  • Add spices and stir for a minute or two until spices are aromatic, being careful not to burn

  • Add milk and bring to a near-boil (milk should begin to foam; avoid a hard boil)

  • Allow to cool until drinkable and then sweeten to taste. Enjoy!

In Indian and Ayurvedic cooking, spices are cooked first to "wake them up" essentially. This makes them more potent since they can go dormant if they've been sitting around for a while. Also, fresh turmeric is not recommended for every body-type so it's best to stick to the dried stuff.


Would you like to discover and learn about your body-type? Find out if you're Vata, Pitta, or Kapha? Contact me if you'e like to find out.

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