You are most probably familiar with golden milk and it’s benefits and might be already in love with this beautiful golden coloured drink. I’m a huge fan of turmeric and I tend to add fresh or powdered turmeric into my meals on a regular basis. I’ve been making golden milk with turmeric powder, but I really wanted to learn making my Golden Milk with Turmeric Golden Paste to get the most benefits from this delicious drink. And so I’m purposefully writing a blog post about my experience that I hope you will find useful.
The recipe for the golden paste that I’ve used has been developed by Dr Doug English and you can see the original recipe on his website Turmeric Life. I’ve made this recipe twice, once with 1/2 cup of turmeric and once with half the amount. I find that 1/2 cup of turmeric makes a huge quantity and with suggested dosage of 1/4tsp 2-3 times a day and shelf life of 2 weeks I find it’s a rather large quantity unless you are planning to freeze some or make it for the whole family. For that reason I’ve written my recipe using 1/4 cup turmeric, but please feel free to double it as you prefer.
I’ve also found that you need to use lots more water, 3-4 times water to the volume of turmeric rather than just double. As soon as my turmeric mix came to a simmer, the water evaporated really quickly, so I had to add more during the cooking time which is 7-10 minutes. My paste didn’t look very smooth as I was expecting, but luckily that doesn’t affect the benefits of the golden paste.
The real benefit of making the golden paste is the cooking and adding black pepper and oil which ensures the maximum absorption of the turmeric. It’s a very simple process and apart of the mess I loved it! Definitely worth that golden cup of milk! Enjoy:)
Much Love Hxx
- Golden paste:
- 60ml turmeric powder (1/4 cup, about 35g)
- 120ml - 240ml water (1/2 cup-1 cup)
- 1tsp freshly ground black pepper
- 2tbsp coconut oil or extra virgin olive oil
- Golden milk:
- ¼tsp golden paste
- 240ml almond milk (1 cup)
- pinch cinnamon
- pinch cardamom
- pinch ginger
- 1tsp coconut oil
- your favourite sweetener to taste
- In a small pot whisk turmeric powder with water and bring to a simmer point. Gently cook stirring for about 7-10 minutes adding extra water as needed until you have a thick paste.
- Take off the heat and stir in coconut oil and freshly ground black pepper.
- Transfer into glass jar and leave to cool down.
- Refrigerate and use within 2 weeks.
- To make golden milk, gently warm almond milk in a small pot, whisk in the rest of the ingredients and enjoy.
Sarah | Well and Full says
January 19, 2017 at 5:24 pmI LOVE golden milk – I love knowing that it’s good for you, but that happy yellow color just gets me every time! :D
Hana says
January 20, 2017 at 9:28 pmYay, so it does, so cheerful! :D
Narda says
April 1, 2017 at 5:26 amDo you have a cookbook yet? I just discovered your page and I’m in love! I’m a Raw Vegan Instructor myself and an herbalist and i feel like you are my sister 😍. Gorgeous work!
Hana says
April 1, 2017 at 2:21 pmHi Narda, thank you so much for these lovely words, it’s so lovely to meet you! I don’t have a cookbook yet, but it’s definitely on my list :) Much Love! xx
Teresa says
January 19, 2017 at 11:12 pmHere sipping my golden cup of milk before bed! Thanks for the lovely recipe H xxx
Hana says
January 20, 2017 at 9:29 pmYou’re so welcome Teresa! I’m so happy you’ve made it, just about to have one too! xxx
Teresa says
January 20, 2017 at 11:38 pmAnother cup for me here tonight & I used a teaspoonful in a curry I made for lunch too! Really useful to have the jar of paste in my fridge for the golden milk and for use in cooking too :-) Previously I’d been making fresh paste in smaller quantities each time I made this drink but it’s great to have some ready to use in the fridge! Less mess which is important when dealing with turmeric which stains all too easily!! Love the cardamom in your recipe too X
Hana says
January 23, 2017 at 8:39 pmI’m loving it too Tee, have been putting some to my morning porridge and curries too! The taste is just so much better than using powdered turmeric. xx
Sasha @ Eat Love Eat says
January 21, 2017 at 9:24 pmThis is fascinating! I love golden milk and find I enjoy it best by infusing almond milk with fresh turmeric, fresh ginger, cinnamon, black peppercorns and coconut oil. I don’t like golden milk made with turmeric powder because I hate the powdery slurry at the bottom – do you get that issue with this? I guess not as it’s only 1/4 tsp! I love the idea of having it on hand and that you absorb the turmeric more effectively! xx
Hana says
January 23, 2017 at 8:41 pmIt’s completely different Sasha, the flavour and the texture! Try it, I absolutely love it :) xx
Teresa says
January 22, 2017 at 12:14 amSasha – no powdery slurry for me! :-) I was only using fresh turmeric in drinks or in cooking for a long time but I’ve recently bought some Lucy Bee organic turmeric powder which I’m really loving as a fuss-free alternative currently. This is a great way to get more turmeric into your diet – with the paste in the fridge ready to use I ‘ve been putting it in everything! I plan to add some to my porridge in the morning too – Yum! Teresa X
Sasha @ Eat Love Eat says
January 22, 2017 at 8:13 pmThanks Teresa! This is really good to know :) is using this paste better nutritionally than using fresh turmeric then?
Hana says
January 23, 2017 at 8:48 pmHi Sasha, I was just reading about it and to what I understood raw turmeric is superior to powdered turmeric as it already contains natural oil. But by making the turmeric paste you will be getting similar benefits. x
Barb says
December 22, 2017 at 11:44 pmThe recipe I have been using for golden milk does not include ginger. I love the recipe I make with the golden paste, coconut oil, coconut milk, cinnamon, honey. Does ginger make too spicy tasting? Maybe worth trying a cup with ginger included.
Hana says
December 26, 2017 at 5:35 pmHi Barb, I only use a pinch of ginger so it’s very subtle. But of course you don’t have to, it’s totally up to you and what you prefer.