Golden milk – Sprout style!
This simple recipe is an anti-inflammatory powerhouse of functional nutrition. It also happens to taste pretty awesome.
Warning! Making this recipe without turning something in your kitchen yellow is fairly impossible. However, not to worry, as the amounts stated make a good batch and will keep you going for a while. Pop your paste in the fridge and it will be good for a few weeks. It also freezes well too.
So here it is . . . . .
Ingredients:
| 1 cup | Fresh organic turmeric root |
| 1/2 cup | Fresh organic ginger root |
| 1 tsp | Freshly ground organic Black pepper |
| 125ml | Filtered water |
| 125ml | Organic, virgin coconut oil |
To serve :
| 1 mugful | Plant milk of your choice (we like Rude Health almond or coconut drink). |
| Dash | Meridian organic maple syrup (adjust amount to your taste) |
| sprinkle | Organic cinnamon, ground |
| sprinkle | Organic cardamom, ground |
Directions:
Using disposable gloves (or being prepared to have bright yellow, turmeric stained hands for a day or so), peel the turmeric and ginger roots.
Blend in a high-speed blender (we use our Nutribullet, which is now permanently yellow – we keep one blender cup just for this purpose) with enough water to aid the blending (approximately 125ml) and form a smooth paste. You may need to blend in batches and give your machine an occasional rest to avoid overheating.
Add the paste to a small / medium stainless-steel saucepan, and heat very gently to warm the mixture slightly. The mixture should have the consistency of a thick soup. Next stir in the coconut oil, allowing it to gently melt and become thoroughly combined into the paste.
Store the paste in a 500ml sterilized glass jar (we often reuse empty coconut oil jars), allowing them to cool fully before securing with the lids. Store in the fridge for up to 6 weeks. This mix can also be divided and frozen until required, up to 3 months. Be sure to cool the mix fully before freezing and leave some space at the top of the jar to allow for expansion (so your glass jar doesn’t break in the freezer).
To serve: In your serving glass / mug, add a teaspoon of paste and a small drizzle of maple syrup to a little boiling water, stirring to form a thinner paste. Next add hot plant milk (not boiling) heated in a small pan on the hob or a milk steamer / frother if you have one.
At Sprout we also add a sprinkle of ground cinnamon to the initial paste and dust the top of the finished drink with ground cardamom and turmeric. These really wake the senses, as the turmeric is a vibrant yellow colour, and the cardamom has such a strong yet fragrant and uplifting aroma.
