This recipe has become one of my favorite ones for wintertime. Winter, while a welcome break from the summer heat experienced here in Arizona, still makes me long for slightly warmer days. So, this nighttime golden milk is a typical “go-to” for me in that season. It’s maybe overused as a phrase, but overall, the drink for me feels like a “hug in a mug”. I also appreciate the potential anti-inflammatory benefits of the ginger, turmeric, and black pepper combination.
Ingredients:
- 2 cups milk (if non-dairy, cashew/almond recommended)
- 2 teaspoons Fermented Turmeric + Ginger Powder, Organic (NS1830)
- Pinch ground black pepper (HS604)
- 2 tablespoons maple syrup (SW018)
- ½ teaspoon coconut oil (OL377)
- ½ teaspoon ground cardamom (HS1793)
- ¼ teaspoon vanilla extract (BP046)
- ¼ teaspoon of Azure Market Organic Ceylon Cinnamon (HS1418)
Instructions:
- Mix dry ingredients together in a bowl.
- Add all ingredients to a saucepan over medium heat and bring to a simmer.
- Simmer for 7-10 minutes to let the flavors meld.
- Pour the golden milk into a cup.
- Enjoy!
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