Description
Bursting with anti-inflammatory turmeric, warming and lightly sweetened, this golden turmeric milk with ghee is packed with nutrients and comforting spices.
Ingredients
Scale
- 2½ cups 20 ounces filtered water
- 2 tablespoons almond butter*
- 1 tablespoon ghee (homemade is best!**, click the link above for the homemade recipe)
- 1 tablespoon date nectar (honey, or sweetener of choice (adjust to taste))
- ½ teaspoon vanilla extract (I use Rodelle***)
- 2–4 scoops collagen (I use Vital Proteins)
- 1 tablespoon plus 2 teaspoons golden milk spice blend (see recipe below OR:)
- 2½ teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1/8 teaspoon finely ground black pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground nutmeg
- 2 small pinches of finely ground sea salt
Instructions
- Heat the water in a medium saucepan until almost boiling. Turn off the heat and add the remaining ingredients. Blend with an immersion blender (or transfer to and blend in a regular blender) until smooth and frothy. Taste and add more sweetener if desired. Serve hot.
- Leftover golden milk keeps well in the fridge for a day or two, and can be reheated and blended again when you’re ready to enjoy it.
Notes
*Although I haven’t tried them, other nut butters should also work.
**If you don’t have or don’t tolerate ghee, try coconut oil!
***Omit the vanilla or use vanilla powder instead if you’re avoiding all alcohol.
- Prep Time: 10 minutes
- Cook Time: 10 minutes