I have a love-hate relationship with turmeric. I love it for its anti-inflammatory effects, as most athletes would agree. I hate it because every time I add turmeric to a recipe, I think how much better that recipe would have tasted, had I only left out the turmeric. Let’s just say it is an acquired taste.
Perhaps it’s the powdered version I dislike. So, I hopped onto my online produce delivery service, and ordered the real thing: a horrific, wormy-looking root that stained my fingertips almost as much as my other nemesis, beet root. Each day, I reached past the ugly turmeric root in favor of my fresh ginger & lemon, until the sad, neglected plant shriveled up and died in the back of my fridge.
Then I found golden milk. Ok, not quite as great as hot cocoa, but this I could probably tolerate. I tried a few homemade recipes, but something about them made me gag slightly. I am chai tea averse, so apparently, the more spices you mix together, the more my taste buds revolt. Some golden milk recipes taste overly pungent and complex.
I recently came across a jar of powdered golden milk mix in my online grocery market. Ok, it has only a few ingredients, so let’s splurge and order it, to see if I might enjoy the flavor. Or more accurately, so I can copy the recipe, make my own and reuse the jar, thus only paying the $14 premium price once. Done. Click. Purchased.
Golden milk mix arrives at my doorstep with only 6 little ingredients: Turmeric Root, Date Palm Fruit (what the heck is that), Cardamom Seed (nope, not in my pantry), Ashwagandha Root (that just sounds expensive), Vanilla Bean (confirmed…definitely expensive), and Black Pepper.
Now, everybody knows you’re not allowed to consume turmeric without a pinch of black pepper, or the anti-inflammatory police will show up at your doorstep and fine you for your lack of research on curcumin absorption. Don’t even think about leaving out the black pepper here. No one is concerned with your personal taste preferences when it comes to the proper turmeric-absorbing lifestyle.
Just kidding. Remember, you get to do health your own way…no one is policing you. So anyway, my jar of expensive golden milk mix was on its last remnants, and so it was time to make my own. My new streamlined golden milk mix consisted of the following:
1 jar of powdered turmeric (I used Simply Organic brand, 2.38 oz.)
1 Tbsp. ground cinnamon
1 tsp. vanilla bean powder (unsweetened)
1 tsp. ground black pepper
I combined this into a mix and used 1 tsp. of mix per 10 oz. mug of warmed non-dairy milk. I sweetened to taste with stevia, but any sweetener of your choice would work. I have to say, it tasted remarkably similar to the original version, and so far, I have had no adverse side effects due to Ashwagandha deficiency.
Vanilla bean powder is simply ground up whole vanilla beans, and can usually be found in the spice aisle. You can make your own using dry vanilla beans and a coffee grinder if you are feeling ambitious.
I buy vanilla powder when I can find it, as I also like to add it to my smoothies. My precious supply of vanilla bean powder is currently depleted, so my next batch of golden milk mix might have to be made sans vanilla. I suspect the world will keep on turning if so.
As long as I am still able to choke down my daily (or weekly, depending on my mood) teaspoon of turmeric, then mission accomplished. If not, there’s always hot cocoa.