Turmeric and Ginger Golden Milk

# What You'll Need:

01 - 1 teaspoon ground turmeric

02 - 1/2 teaspoon ground ginger or 1 inch fresh ginger, grated

03 - 1/4 teaspoon ground cinnamon

04 - 1 pinch ground black pepper

05 - 1 pinch ground cardamom

06 - 1 pinch ground nutmeg

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.

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.

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

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 comfort in a mug without requiring any fancy equipment or difficult techniques.
The anti-inflammatory warmth of turmeric and ginger hits different when you're feeling depleted or achy.
You can make it with whatever milk you have on hand, so there's no excuse to skip it.

02 -

Black pepper genuinely matters here, not just as flavor but as a function, so don't leave it out thinking the other spices are enough.
Turmeric will absolutely stain anything porous, so wipe up any spills immediately and maybe wear an apron you don't mind.

03 -

If you're using fresh ginger, grate it on a microplane right into the milk so you get the juice and the pulp, which adds so much more flavor than the dried version.
Keep coconut oil stored at room temperature so it mixes in smoothly instead of creating little flecks that float on top.