Look out, green juice: Golden milk is becoming the healthy drink du jour. Made with fresh turmeric, a root that's now more widely available in supermarkets, the creamy sip has an earthy-sweet flavor and anti-inflammatory benefits. This recipe comes from Emanne Desouky, co-owner of Super Juiced in Oakland. We've gone for store-bought almond milk as the base, but if you want to make your own, as Desouky does, omit the dates, vanilla, and salt here. She prefers to use organic ingredients. You can also serve the golden milk hot, with a little coconut oil on top.
2 1/2 cups unsweetened almond milk
1/2 cup coconut cream* or canned coconut milk
2 tablespoons maple syrup
1 or 2 pitted Medjool dates
1 1-in. piece fresh ginger, peeled
1 1-in. piece fresh turmeric*, peeled
1 teaspoon ground turmeric
About 1/2 tsp. cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon ground cardamom
Pinch freshly ground pepper
How to Make It
In a blender, whirl all ingredients, using 1/2 tsp. cinnamon, until well combined and frothy on top, about 30 seconds. Strain through a nut milk bag or large, doubled piece of damp cheesecloth set over a bowl and squeeze to get all the liquid out; discard pulp.
Chill golden milk until cold, stir, and serve with a sprinkle of cinnamon on top.
* Desouky likes So Delicious brand culinary coconut milk, which has a thick, creamy texture like coconut cream. You can also use the top layer of fat and milk from canned coconut milk. Find these, along with fresh turmeric, at well-stocked grocery stores.
Super Juiced, Oakland
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