Yields: 1 cup
Recipe type: Hot Beverage
Cuisine: International
  • 1 tsp coconut oil
  • 1 tsp ground turmeric
  • 5 whole peppercorns
  • 1-inch unpeeled fresh ginger root, roughly chopped
  • 1 cinnamon stick, broken into several pieces
  • 1 cup milk (your choice of 1% regular milk, coconut, or almond)
  • 1 tsp honey
  • Optional: 3-4 cardamom pods
  1. Add one teaspoon coconut oil and the rest of the spices to a small saucepan. Heat over low heat for 2-3 minutes until aromatic
  2. Add 1 cup milk to the saucepan and heat over medium low until very hot and steaming without boiling.
  3. Strain the mixture through a fine metal mesh to catch the solids. Pour into a cup or a small bowl, stir in 1 teaspoon honey, and enjoy!
  4. Optional: You may also add 3-4 whole cardamom pods to the spices.
Freezing fresh ginger root: Ginger root freezes very well. Scrub and clean the skin; don't need to peel. Pat dry with a paper towel. Place the roots whole in a freezer bag and store in the freezer for several months.
When ready to use: The frozen ginger grates with an incredible ease, using a sharp microplane grater! You may also leave a piece out on the counter for 5 minutes or so and carefully cut off a chunk and chop, or slice.
Recipe by Persian Mama at https://persianmama.com/turmeric-golden-milk/