This is my go to recipe for when I can't find fresh turmeric root or ginger root. If you are lucky enough to have both, just add about a thumb size knob of each to a blender with all the other ingredients and whiz away! In a glass air tight container, this turmeric paste will last 1-2 weeks in your fridge. Use ½ to 1 teaspoon to make golden milk. You can makes loads of golden milk from this one little jar of paste.
Author: Renee H.
Ingredients
Turmeric Paste
¼ cup dried turmeric
½ cup distilled water
½ teaspoon black pepper
Golden Milk
8 ounces milk of choice (plant or dairy based; I use unsweetened cashew milk)
½ to 1 teaspoon turmeric paste
½ to 1 teaspoon of coconut oil, flaxseed oil, or ghee
Honey to taste
Optional: a hefty pinch of dried ginger and some cinnamon
Instructions
Turmeric Paste
In a small sauce-pan over medium high heat, bring turmeric powder and water to a simmer.
Stir constantly for about 5 to 7 minutes or until a thick paste begins to form. You may need to turn down your heat a bit as you do not want to burn the turmeric,
Add black pepper and transfer to an air tight, glass container.
Golden Milk
In a small sauce pan, add ½ to 1 teaspoon of your turmeric paste to the milk and stir. Add the rest of the ingredients and heat just until fragrant, not boiling.
Enjoy.
Recipe by SOULBEET at https://soul-beet.com/golden-milk/
3.2.2925
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