Immune-boosting recipe: Golden Milk
The onset of winter brought along with its awe-inspiring soft skies, the sneezes, headaches, breakouts, a runny nose, sore throat, dizzy fever and the ache of being away from home. Ergo, Turmeric Milk was prescribed to me by a south Indian friend for the flu attack which has become a yearly ritual since I moved to the United States. I was asked to heat some chopped turmeric into half a glass of milk with a bit of gurr (jaggery) and a pinch of black pepper and promised the return of my breathing abilities.
There are many variations to this ancient recipe but I like this one the best. Plenty of information online suggests turmeric as a healer for its anti-inflammatory and antiseptic qualities. Turmeric’s use dates back to 4000 years to the Vedic Indian culture (you can read all about turmeric here).
More recently though, turmeric milk found its way into the modern wellness lifestyle and, so it is available in most coffee shops. I recently had one at a local coffee shop for a whooping $5.00.
A little bit about the recipe: turmeric may be the hero of this recipe but it’s the black pepper which helps our bodies absorb it better, significantly amplifying its positive effects. Jaggery, a traditional form of cane sugar found in most local Asian grocery stores, is a healthier alternative to refined sugar. Unlike sugar, jaggery isn’t processed rigorously; hence, it retains the micronutrients from sugarcane. Cardamom and cinnamon are optional, but if added, will fill the whole house with an enticing aroma.
Word of caution - whether you cook with the fresh root or powdered form, turmeric will color your fingers, tongue and cup, a neon yellow.
Golden Milk Recipe
Ready in 5 minutes
Serves 1
Ingredients
½ Turmeric Root or 1 teaspoon of turmeric powder
1 cup Oat Milk / any other milk
Honey / Jaggery
3 cloves of cardamom
Crushed black pepper
Cinnamon Powder
Preparation
Peel the turmeric root and chop it roughly.
Fill the cup with oat milk or any other kind that you use on a daily basis. Pour that amount in a deep pan and add the chopped turmeric or its powdered form.
On medium flame, add a teaspoon of jaggery or a tablespoon of honey, along with a pinch of crushed black pepper. Peel the cardamom cloves and add them all in.
When the milk begins to boil and it froths on the sides, turn off the flame. Pour it in your cup. Leave the turmeric in as it continues to infuse its goodness, along with the cardamom. You can smell its aroma as you sip.
Sprinkle some cinnamon on top. Feel free to leave it out if you don’t have it, or don’t enjoy the taste.