Fed up of lying in bed and staring at the ceiling waiting to fall asleep? The very thought of not falling asleep is enough to keep you awake ironically. So what if I told you I had a magic potion in a cup that would help you to drift off into sweet slumber, and I don’t mean a bottle of wine!!
This Ayurvedic anti-inflammatory golden milk is magic in a mug and because its so easy to make you can really get a better nights sleep sooner rather than later!
Golden milk, also traditionally know as Haldi Doodh is a traditional Indian drink that originates from Ayurveda. In its standard traditional form it’s a blend of hot milk and ground turmeric. If you haven’t tried golden milk yet, you’re in for a treat because it is amazing! Filled to the brim with nutrients its a creamy treat!
The benefits are said to be experienced around 4 to 6 weeks of slurping on the golden milk, however I find it does help instantly for a good nights sleep.
During my Ayurvedic studies I have discovered many benefits to the spices used in this plant based golden milk. Some of these are;
- Improves memory and speeds learning
- Reduces free-radical damage and oxidative stress
- Relieves arthritis pain and inflammation
- Improves blood pressure and reduces LDL cholesterol
- Prevents or inhibits colon, breast, and pancreatic cancers
- Slows the progression of neurodegenerative disease
- Supports over 160 individual physiological functions
Though golden milk has been a part of Ayurvedic medicine for centuries, its recently made a bit of a comeback.
I’ve suggested two different ingredients, the first being much more simple and accessible approach. This variation is perfect for you to have a little dabble with, if you have never tired it and don’t want to waste time and money on something your taste buds aren’t too friendly with haha! You can get the below ingredients for under £1 each in uk supermarkets nut I’ve added links of the companies I use too. The second option is with the same ingredients but they’re fresh and more potent. Needless to say, both have wonderful benefits to the body!
OPTION 1
INGREDIENTS
- 1 cup (large) of plant based milk ( I like coconut for a creamier texture)
- 1tsp of turmeric
- 1/2tsp coconut sugar
- 1/2tsp ground ginger
- 1/2tsp ground cinnamon
- splash of agave nectar
METHOD
- Add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tsp Agave nectar // amount as original recipe is written // adjust if altering batch size).
- Whisk to combine and warm over medium heat. Heat until hot to the touch and beginning to bubble- normally around 3- 4 minutes – whisk frequently.
- Turn off heat and taste to adjust flavour. Add more sweetener to taste or more turmeric or ginger for intense spice + flavour.
If you aren’t too keen on texture I would recommend straining the milk first to catch the sediments to remove to gritty texture, I personally like it and think it adds a kick and character! - Serve straight away, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop until hot.
OPTION 2 (my favourite)
INGREDIENTS
- 1 1/2 cups light coconut milk (canned is best, but carton works too)
- 1 1/2 cups unsweetened plain almond milk (DIY or store-bought)
- 1 1/2 tsp ground turmeric
- 1/4 tsp fresh ginger root
- 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)
- 1 Tbsp coconut oil
- 1 pinch ground black pepper
- Sweetener of choice (i.e. maple syrup, coconut sugar, or agave nectar to taste)
INSTRUCTIONS
- Add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tsp Agave nectar // amount as original recipe is written // adjust if altering batch size). Also note that if you’re grating 1-2 Tbsp ginger rather than using paste (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
- Whisk to combine and warm over medium heat. Heat until hot to the touch and beginning to bubble- normally around 3- 4 minutes – whisk frequently.
- Turn off heat and taste to adjust flavour. Add more sweetener to taste or more turmeric or ginger for intense spice + flavour.
If you aren’t too keen on texture I would recommend straining the milk first to catch the sediments to remove to gritty texture, I personally like it and think it adds a kick and character! - Serve straight away, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop until hot.
IMPORTANT: Please consult your gp to check if there are any medications or current conditions you may have that may result in contraindications with the spices above.
So I hope you enjoy this sleep potion and drift into a wonderful deep slumber. Please feel free to comment below with any adaptations you have made to the recipes above. Would love to hear your feedback!
15 October 2024 @ 2:29 pm
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