Gorgeously bright, rich and caffeine-free, golden milk is the ultimate Ayurvedic recipe and can help improve digestion and circulation. I choose this if I wake up early and want something small and warming. It is also calming for the mind and healing to the body, so helps me wind down. If I’ve had a huge lunch, been snacking or get home late, then this becomes my dinner. If I get to bed and suddenly become peckish, this is my go-to recipe. Simmering dairy milk for a while makes it more digestible but note that the spices still need the simmering time even if you use almond milk, so add a little water to allow for evaporation.
175ml whole milk or 250ml almond milk
water, for simmering
3 cardamom pods, cracked
½ tsp ground turmeric
2.5cm fresh ginger, grated (around
½ tsp), or 1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp freshly ground black pepper
½ tbsp jaggery, for sweetening (made from unrefined sugar cane, available online and at Asian and health stores)
- Place the milk in a small pot or milk pan. If you are using dairy milk, add 120ml of water. If you are using almond milk, add 60ml of water. Add the remaining ingredients except the jaggery and simmer gently for 10-15 minutes.
- Add a splash more hot water if needed. Stir through the jaggery to taste, strain and serve.