Coconut spiced turmeric milk, also known as “Golden milk” is an ancient Ayurvedic recipe, brimming with incredible health benefits. My Coconut Spiced Turmeric Milk will not only boost your health but delight your tastebuds as well.
Coconut Spiced Turmeric Milk Ingredients and Benefits
Turmeric – Besides giving curry it’s delightful hue of yellow, Turmeric is a member of the ginger family and has been used for thousands of years in India as a culinary spice and medicinal herb. The Indians have known all along what science is now starting to back up with evidence. Curcumin, the main compound in Turmeric, is an anti-inflammatory and a strong antioxidant. Turmeric also acts as an antihistamine by preventing the release of histamines in the stomach which helps with a nervous stomach and food allergies and has been hailed as a natural remedy for many ailments such as:
- Heartburn (dyspepsia)
- Stomach pain
- Intestinal gas
- Loss of appetite
- Jaundice, liver problems
- Gallbladder disorders
- Gum disease
- Lung infections
- Menstrual problems
- Alzheimer’s disease
- Water retention
- Kidney problems
Ginger – Another ingredient in Indian and Asian cooking, ginger has long been used as a medicinal herb for digestive problems, nausea, travel sickness and loss of appetite. The compounds in ginger provide it with anti-inflammatory and antioxidant properties and has been used in studies for muscle pain, colon cancer and other inflammatory disorders.
Black Pepper – Also found in Indian Cuisine and known as the “king of spices”, black pepper comes from the peppercorn which is actually a berry. Black pepper has many medicinal properties as well as having high levels of minerals and vitamins B, C and A. It has been used therapeutically by dentists as an antiseptic and traditional medicines have used it for flatulence and digestive issues. Black pepper increases the bioavailability of Turmeric by 1000 times.
Coconut milk – besides being a delicious dairy free alternative to cows milk, coconut milk has the added bonus of healthy fats (1 cup of milk = 2 tablespoons of oil) that help absorb and make Turmeric more available to the body. Using coconut milk really makes this Coconut Spiced Turmeric milk recipe a flavour sensation.
Honey – Honey is not something I have used a lot of since having to remove it from my diet in order to recover from Candidiasis as it and most other sweeteners feed candida and other yeasts and fungi. I’m quite a few years down the track now from where I was and the bonus is my recovery has allowed me to use some sweeteners in small amounts without any drastic side effects. While honey is not favourable if you are following a “low fructose” diet, raw, organic honey does have outstanding health benefits that outshine the alternative sweeteners such as rice syrup. Here’s some of them:
- Anti fungal
- Demulcent – relieves irritated throats and coughs
Make sure you use a good quality, raw, organic honey otherwise you may as well not use it as the mass produced honey from the supermarket contains “diddly squat” health benefits.
Coconut Spiced Turmeric Milk Uses
I’ve been making this recipe quite regularly due to a couple of teenagers that have been sharing a few bugs between them. Sore throats, coughs and colds can all be treated using this recipe and you can change up the ingredients to make it a warming drink before bedtime or a comforting cuppa on a late rainy afternoon.
A great immune booster for the whole family to enjoy. Use it as a base for a smoothie for warmer days, make it into ice cream or add a couple of eggs or some gelatin and turn it into a custard! So many options 🙂
Coconut Spiced Turmeric Milk
- 1.5 tsp ground Turmeric or small piece of fresh Turmeric grated
- 1 tsp ground Ginger or about 1.5 tsp of fresh grated ginger
- 1/8 tsp freshly ground black pepper or 4 whole peppercorns
- 400 ml coconut milk preferably without added gums
- 1 tsp raw organic honey
- Stick blender if you like it frothy
- Place all your ingredients except for the honey into a saucepan.
- Heat and stir gently to combine all the ingredients. (Be careful if using ground turmeric as it will turn anything to yellow on contact)
- Bring the mixture to a low simmer for 5 minutes.
- Switch off heat and use a stick blender to create a nice froth.
- Serve with a grind of black pepper and a dusting of turmeric.
Add in any of the following for a different spice flavour.
1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/8 tsp ground Clove
1/8 tsp Cayenne Pepper
Have you tried “Golden milk” yet? Will you give this one a go? Leave me a comment or connect with me on social media using the buttons below.