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My review
Turmeric Golden Milk with Turmeric Paste
Sharken
"Soothes a cold or sore throat, helps you to sleep better, etc.... Warm and delicious, great just before bed every evening. The recipe for turmeric paste yields enough for a few weeks. Store in the refrigerator; reheat it in small amounts as needed."
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Ingredients
39 m servings 150 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water. Continue cooking until thickened into a paste, 7 to 9 minutes. Cool completely, 15 to 20 minutes. Pour into an airtight glass jar.
- Whisk 1 teaspoon turmeric paste, almond milk, coconut oil, ginger, and cinnamon together in a saucepan. Heat over low heat until hot, about 5 minutes. Remove from heat; stir in honey.
- Strain milk mixture into 2 mugs.
Footnotes
- Cook's Notes:
- Use soy, coconut, or rice milk if preferred.
- Use maple syrup, stevia, or coconut sugar instead of honey if preferred.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of turmeric. The actual amount of turmeric consumed will vary.
Nutrition Facts
Per Serving: 150 calories; 6.4 g fat; 22.3 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 168 mg sodium. Full nutrition
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Reviews
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8/8/2017
Quite delicious. The amount of paste is significant. Thankfully, it can be used in so much more than drinks. Add it to soups, curries, and stews. Thank you for the recipe.
5/16/2018
Is there a reason why the cinnamon and ginger was not added to the paste? It seems to me that it would be so much easier to have them already.