My mind is screaming after this past week. Thanksgiving came and went and we did our fair share of feasting. It wasn’t just the one day however, it was the whole week. My boys were off from school the whole week! I love my kids but to entertain them that long can get tough, unless of course I am okay with the Xbox and the iPhone babysitting.
We ate out more than I would have liked. We stayed up later than I would have liked. Hence the need for the cleanse.
Back to dessert, I mean cleanse…that tastes like dessert. Truly. My Pakistani/Indian friends will relate I am sure. This beverage reminds me of sheer khurma. A Pakistani milk and vermicelli sweet dish that’s central to eid celebrations in the Sub Continent.
I am talking about Golden Milk as it has come to be known today. Golden because of the star ingredient,
Turmeric (Curcuma longa) belongs to the same family as the ginger root and is an integral part of Pakistani and Indian cuisine. The major component of the root is curcumin. Curcumin has shown: anti-inflammatory, anti-bacterial, anti-fungal and anti-cancer activities and is such a prevention to many diseases such as:
Read the study here
- 1 cup milk (regular,almond, coconut. I used unsweetened vanilla flavored almond)
- ¼ tsp turmeric
- 2 tsp honey
- 1 healthy pinch saffron
- 1 pinch black pepper
- 1 pod cardamom
- 1 tsp pistachio, ground, for garnish
- In a small saucepan over medium low heat bring the milk to a simmer
- Add all the ingredients except the pistachios
- Whisk to combine
- let steep on low heat about 2 minutes
- Pour into cup and garnish with pistachios
With much nostalgia I sipped the warm concoction and decided that this would be my beverage of choice for the fast approaching cold winter nights. The coziness can’t be beat and I know with the holiday season in full swing, my family and I will need this more than ever.
Have you tried making this milk? What did you think?