Homemade Golden Milk
All of that being said, one thing I needed to replace was milk for my coffee creamer. Golden Milk was trendy a few years ago, but I never gave it a try. Instead of just almond milk I figured now was a good chance to give it a try. To be honest, I might not switch back.
For starters I followed a recipe, but I’ve adjusted it more to my tastes as I’ve gone on over the last three weeks.
Benefits of Homemade Golden Milk
The more I read about Golden Milk, I can see how it was trendy, however I am also surprised it didn’t make the trends this year as people looked for ways to boost their immune systems.
The third ingredient used in this recipe is Turmeric. When you question why the homemade golden milk is golden, it’s because of the Turmeric. It has been known to reduce inflammation. I could go down a long rabbit hole about inflammation and the amount of ways reducing it could improve your health. For now, the important note is that the less inflamed your body is, the better it can perform.
Turmeric also contains a compound called curcumin. There are mixed studies, but many researchers believe that this compound can lower anxiety and depression.
Then comes ginger. A little bit of ginger can go a long way. I had to reduce the amount in the recipe I had because even 1/2 tsp ginger was very overpowering. Ginger is a great way to settle nausea in an upset stomach. Some studies are starting to show that it can help with weight loss, lowering blood sugar and possibly preventing heart disease.
Any extra boost of immunity can be considered helpful these days. This Summer I switched to using local honey in an attempt to slow my allergies down. Making Golden Milk was just another excuse to fit it into my morning routine.
I use about 1/4 of a cup a day in my milk frother to add a little bit of a creamy taste in my coffee. The recipe listed below makes about one week’s worth of Golden Milk. For now it’s been added as part of my Sunday meal prep.
Homemade Golden Milk
- 1 1/2 cups light coconut milk
- 1 1/2 cups unsweetened vanilla almond milk
- 1 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tbsp coconut oil
- 2 tbsp local honey
- Add all ingredients to a small saucepan.
- Whisk ingredients over medium heat for 5 minutes, do not boil
- Remove from heat and let cool.
- Store in fridge to use throughout the week
- For extra creamy taste, mix 1/4 cup in a milk frother prior to adding to coffee.
What do you use for coffee cream? Have you ever tried golden milk?