Turmeric and Ginger Golden Milk

# What You Need:

01 - 1 teaspoon ground turmeric

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

03 - 1/4 teaspoon ground cinnamon

04 - 1 pinch ground black pepper

05 - 1 pinch ground cardamom, optional

06 - 1 pinch ground nutmeg, optional

07 - 2 cups milk, dairy or plant-based such as almond, oat, or coconut

08 - 1 to 2 teaspoons honey, maple syrup, or agave, to taste

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 throughout the milk mixture.

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 until fully incorporated.

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 but feels like you're doing something genuinely good for your body, which is a rare combination.
The whole thing takes barely longer than heating water, so you can make it on the busiest mornings without overthinking it.

02 -

That black pepper really does matter for turmeric absorption, even though it's just a pinch—don't leave it out thinking it won't make a difference.
Don't let the milk boil hard or you'll get a skin forming on top and the spices can become bitter; low and gentle is the whole point here.

03 -

If you're using fresh ginger, grate it on a microplane or the finest side of a box grater so the pieces are small enough to infuse quickly without leaving chunks.
Make a spice blend ahead of time and store it in a small jar, so on rushed mornings you just grab one spoonful instead of measuring five different spices.