Turmeric and Ginger Golden Milk

# What You Need:

01 - 1 teaspoon ground turmeric

02 - 1/2 teaspoon ground ginger or 1 inch fresh ginger, grated

03 - 1/4 teaspoon ground cinnamon

04 - 1 pinch ground black pepper

05 - 1 pinch ground cardamom, optional

06 - 1 pinch ground nutmeg, optional

07 - 2 cups milk, dairy or plant-based such as almond, oat, or coconut

08 - 1 to 2 teaspoons honey, maple syrup, or agave

09 - 1 teaspoon coconut oil or ghee

01 - In a small saucepan, combine the milk, turmeric, ginger, cinnamon, black pepper, cardamom, and nutmeg.

02 - Whisk to blend the spices thoroughly.

03 - Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

04 - Simmer for 5 to 7 minutes, ensuring the mixture does not boil.

05 - Remove from heat. Stir in the coconut oil or ghee and sweetener.

06 - Strain through a fine-mesh sieve into mugs if desired, especially if using fresh ginger.

07 - Serve immediately, garnished with a sprinkle of cinnamon or turmeric if desired.

01 -

It tastes like a warm hug and actually helps your body feel less inflamed and more settled.
You can make it in under 15 minutes with ingredients you probably already have tucked in your spice cabinet.
There's no wrong way to adjust the spices to match what your palate craves that particular day.

02 -

Never boil golden milk aggressively—high heat actually damages some of the beneficial compounds you're trying to coax into your cup.
That pinch of black pepper isn't just flavor; it's a chemistry partner that makes your body actually use the turmeric rather than pass it through unused.

03 -

Always stir in your sweetener after cooking so you don't destroy honey's raw enzymes with heat.
The coconut oil or ghee isn't just flavor—it's the delivery system that helps your body actually absorb turmeric's powerful compounds.