It’s okay to cozy up with a warm cup of golden milk anytime. It’s earthy sweetness and creaminess does the body good. It’s nourishing and comforting offering a dose of anti-inflammatory wellness too. I chose goat milk for its tangy, subtly nutty flavors, but any milk will suffice. I can’t guarantee this recipe will taste the same, though. What a great yellow, don’t ya think?
My Golden Milk
1 cup of goat milk
2 1/2 teaspoons of honey (local or Manuka)
1 oz fresh juiced from turmeric root
1 oz fresh juice from ginger root
1 edible flower
a few turns of a pepper mill or 1/8 teaspoon ground black pepper
1/4 teaspoon of Diaspora pink garlic powder
1/2 teaspoon bee pollen for the garnish, just because
Method
Heat the goat milk until a skin forms and bubbles appear around the edges. Think summer. I used a Le Creuset for this task. Then using a KitchenAid mixer or frother to create some bubbles and incorporate air. Set aside. Pour the fresh juices into the mug. Add the milk, followed by the pink garlic and honey. The milk should be warm enough to dissolve honey. If it’s too cool warm again. I don’t have a microwave making this recipe. I haven’t had one in years. Once all ingredients in mug, stir with a wooden spoon, as metal can interfere with receiving the benefits from the honey. Add ground black pepper and bee pollen. Stir. Top with a dollop of foam and an edible orange flower.
Glass: heat safe mug
Garnish: bee pollen and edible flower
Bar Chef Notes: Black pepper aids in turmeric absorption, so don’t skip this. Pink garlic is great for toast, pasta, stews, and more turmeric tea. Yum. Think of it as adding an umami flavor. There are many excellent powdered golden milks on the market too. If you feel like this is too much effort. Alcohol optional.
Where to buy the goods? You know mugs and spices and wooden spoons and pots and stuffs? Blonde Behind the Bucket Storefront. *I may receive compensation from eligible purchases. Thank you.