turmeric milk.

Turmeric milk is like a warm, very spicy chai with a bold and beautiful hue. So, no, it’s not even coffee. Whaaaaat? I know, I know. Before you think I am crazy for starting an Orthodox blog without mentioning coffee, there’s a whole other section devoted to Coffee Hour on this blog. But what sparked this post? Self-discovery and self-healing through natural wellness piqued my interest to try turmeric or golden milk. It’s not a trend like those women who don’t even wear pants anymore. Golden milk has been the anti-inflammatory, pesky Winter cold healing elixir for centuries and I bring you the recipe here to try.

(This may or may not be a substitute for your morning coffee. I hold no responsibility if you stop drinking less coffee after this. Actually, you probably won’t…)


Served warm on a frosty evening, turmeric milk is definitely something to warm up to if you’re not used to it. It does take some warming up to get used to it. I also enjoy Indian food especially curry so it didn’t take me long to get used to it, that and a recent cold made me reach out for trying possibly one of the best natural remedies of all: golden milk. I believe in the study of natural wellness and healing in conjunction with conventional medicine. Turmeric milk was brought to us from India and is known as haldi ka doodh or golden milk to them and golden milk or turmeric milk to us. Indians use many spices in their cooking and when prepared well and with prudence using fresh spices, it is the spices that pack tremendous health benefits and act as a facilitator to help our bodies heal themselves. And when prepared well, cooking with spices can provide for delicious and flavorful cooking all on their own!

Turmeric is a staple ingredient in Indian curry  – and organic, ground turmeric is almost all you need for this recipe. It’s primary purposes are for anti-inflammatory and antioxidant properties. Ayurvedic medicine calls it natural aspirin. It is often served warm and can be drank once a day, morning or night, or a few times a day if you are struggling with pain.  It is also safe for children especially if you make it with raw goats milk.  Although sprinkling turmeric on meals as a seasoning is OK, this is contraindicated so advise caution under your doctor when you use this if you’re pregnant.

Try it. Did you sleep like a baby too?



Turmeric milk is often made with whole, organic cow’s milk. You will want to use organic milk because it is a staple ingredient so your body will absorb pretty much of it so you want the best ingredients going in you. I will make a future post forthcoming why I prefer supporting local business and using organic ingredients. For sensitive stomachs that can’t handle organic milk, try raw goats milk which is safe for children. Because I hardly ever meat, I will usually make this with a nut milk which comes out fine so it can be a welcome, warm treat to cozy up to during a fasting period. I use cashew milk for it has a creamy texture. Macadamia nut milk is also great if you can find it!


Make the paste

1/4 cup of organic turmeric powder, 1/2 teaspoon of black pepper, 1/2 cup of water

Mix all ingredients into a small saucepan and mix well forming a thick paste. This mixture will keep in the fridge for a few weeks otherwise it goes bad and you don’t want to use it. If it has a bitter or metallic odor or taste to it, it’s well on it’s way there.

Make the drink:

1 cup of milk of choice

1 teaspoon of organic, extra virgin coconut oil (you will not get the benefits if you use refined coconut oil)

1/4 teaspoon of turmeric paste

1 tsp of local h0ney, for taste (optional)

Combine all ingredients in a saucepan, except for honey. Heat up, stirring constantly, do not let mixture boil. Add honey to taste.


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