The golden milk is best consumed while it's still warm. You can always spice it up more by adding a dash of freshly ground black pepper or cardamom when you are warming up the milk. For a bit of decadence, mix in a 1/4 to 1/2 teaspoon of virgin coconut oil right before drinking. I used maple syrup to sweeten the golden milk, but feel free to use whatever sweetener you prefer.
2 1/2cups(600ml) unsweetened almond milk
a few slices of ginger
1 1/2 to 2tablespoonsmaple syrup, depending on your taste
Add the almond milk, turmeric, cinnamon and ginger slices into a saucepan. Stir to combine the ingredients. Heat the milk on low and bring to a low simmer. This will take about 5 minutes.
Once the milk bubbles in the center, continue to let it simmer for another 4 to 5 minutes. Remove the saucepan from heat.
Using a mesh sieve, strain out the solids over a measuring cup with a spout. This will make it easier for you to pour the golden milk into cups.
Pour the golden milk into 2 cups. Drink while the milk is still warm. Read the notes above for spice variations.
NUTRITION INFORMATION: Amount Per Drink: Calories: 100, Total Fat 3g, Saturated Fat: 1g, Sodium: 216mg, Cholesterol: 0mg, Total Carbohydrate: 16g, Dietary Fiber: 4g, Sugar: 12g, Protein 2g
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