This spring, I’ve had a jar of this golden elixir on the go consistently in my bid to cut down of coffee.
Although it is fully caffeine free, being a ginger and turmeric packed powerhouse, it is energising and uplifting. It’s also great for this time of year when colds, hayfever and sniffles are threatening to get you.
I won’t lie and tell you it has worked altogether, but certainly I am drinking my morning brew a whole lot less often. Sorry cappuccino, I have a new tipple in town and its freakin sunshine in a glass. The taste, although slightly remedial, is also rather tasty. Especially when laced with honey and a pinch of cinnamon.
You can enjoy the milk a number of ways. Soaking it with oats for a raw porridge alternative is a good option… otherwise poured over muesli, enjoyed with yoghurt and granola, or just slurped from the glass as it is.
In my book I have a variation that I drink warm. This one is thicker and has a more hot chocolate texture – As I tend to enrich it with a thicker nut milk, every now and then adding coconut milk for extra richness too.
Golden Milk Recipe
This is my preferred, no faff version. It involves no nut soaking and can be made in five minutes flat. Just dandy if you are in a hurry in the mornings. I have also swapped out the water from fresh carrot juice, if I have it to hand, which is lovely too.
Makes 1 jar full
- 1 tablespoon cashew butter
- 1 1/2 cups/ 325 ml filtered water
- 1 teaspoon grated ginger
- 1 teaspoon grated turmeric
- 1-2 teaspoons honey, I used manuka (the fancy stuff)
- a pinch of sea salt
Place all the ingredients in a high speed blender and whizz for a couple of minutes, until fully combined.
Option : Use a nut mylk bag (or the sock part of a new pair of tights – I am a fan of this) and strain the milk into a clean jar.
Alternately you can leave the sediment in the milk. This is fine if you are just using it for cereal.
It will last in the fridge 2-3 days.