Turmeric and Ginger Golden Milk

# What You'll Need:

01 - 1 teaspoon ground turmeric

02 - 1/2 teaspoon ground ginger or 1 tablespoon 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 until evenly distributed.

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 to preserve the aromatic qualities.

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

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 hug feels, and genuinely calms you down without any fuss or pretense.
The anti-inflammatory benefits are real enough that you'll notice the difference in how your body feels after a few days of drinking it.
Takes fifteen minutes total, so you can make it on a Tuesday night without turning it into a production.

02 -

That black pepper really does matter—I skipped it once thinking it wouldn't make a difference, and the whole drink tasted flatter and less effective.
Fresh ginger requires straining unless you enjoy texture, but ground ginger dissolves right in and saves you a step when you're tired.

03 -

Make a batch of spice blend ahead of time in a small jar so you can grab it on busy mornings without measuring.
Coconut oil or ghee needs to be stirred in after cooking because they won't fully emulsify during the simmer, giving you that luxurious finish.