I started making Golden Milk more regularly a while ago, and I think this recipe is finally truly perfect. Turmeric and Ginger have powerful anti-inflammatory properties, and Golden Milk is a traditional Ayurvedic Tonic. This recipe is my non-dairy adaptation.
I’m going to put it all together at the top because the worst thing on the internet is scrolling to find the freaking recipe :)
The key to this is using fresh turmeric and fresh ginger ~ the flavor is so much more subtle, beautiful and smooth using the fresh roots!
1 WEEK GALAXY GOLDEN MILK CONCENTRATE
2”x1” Fresh Ginger Root
2” x 1” Fresh Turmeric Root
1 Cup Raw Cashews
1 Cup Water
1 tsp Vanilla
Fresh Ground Pepper
Date Syrup + Oat Milk Optional
Take about 2” of each root and remove the peel ~
If you are using a vitamix, just rinse the cashews. If you are using a regular blender, soak them overnight ~
Put cashews, ginger, turmeric, vanilla, water, some ground pepper and a tiny bit of sea salt in the vitamix or blender. Blend on high until very creamy (about a minute)
Store in a jar in the fridge. It will harden to a thick cream.
This is your Golden Milk Concentrate and will last about a week.
MAKING A CUP
When you are ready to make a cup, put 1/4 cup of the concentrate in a sauce pan. (Very heaping spoonful is about 1/4 cup once it thickens.) Add 2/3 cup water and 1/3 cup oat milk to the pan. (Can use 1 cup water without oat milk if desired, the oat milk makes it creamier) Add 1 tsp date syrup, and bring to a simmer. Let it simmer for 5 minutes, stirring constantly, until it starts to steam heavily.
Pour into a cup :)