Golden milk is based on an old ayurvedic recipe called Haldi Doodh. In its simplest form, it is warm milk with turmeric. Combining turmeric with black pepper and a healthy fat like coconut oil increases its bioavailability, which is a scientific term for how quickly something is absorbed into the body’s circulatory system. In layman terms, it means you get more bang for your curcumin buck by combining all three. On cold, damp days, when my joints start to ache, I make a vat of this in a 1 litre slow cooker that sits in the corner of my office and drink it throughout the day. The gently spiced, warming mug may be a placebo effect, but all the same, it certainly makes me feel a little better – and it tastes delicious, too. To make it vegan, use your favourite plant-based milk – cashew and almond both work beautifully here – and swap the honey for a liquid sweetener of your choice.
Warm the coconut milk and milk together in a medium saucepan, then add the spices and honey, or other sweetener of choice. Simmer for 10 minutes, stirring occasionally, until the milk is a deep golden colour.
Drink immediately, or it keeps for 2–3 days in the fridge. It can be enjoyed cold, but warm through to serve for best results.
© Jack Monroe, 2020