It’s getting colder day by day and the increased energy my body needs to keep warming often leaves me craving many sugary snacks and hot drinks. I tend to have a lot of tea, yet in the evening like to treat myself to something warm and creamy, particularly when I get cozy on the sofa watching Netflix in candle light.
Dairy-free, gluten-free, nut-free, vegetarian.
Golden Mylk is not just good for the soul, but the anti-inflammatory properties of turmeric are amazing for our bodies, particularly if you are feeling a few twinges from your last yoga practice. The coconut oil and pepper are essentials in this recipe, as they enhance the adsorption of the anti-inflammatory compounds of the turmeric and increase the effects in our system. Enjoy! Breathe! Cozy up this winter!
PS: Mylk is not a spelling mistake. Vegan milks are usually referred to as ‘mylks’. Fact of the day! 😉
- 1 cup of almond or other plant based mylk
- 0.5-1 cm of fresh turmeric root (or to taste)
- 0.2-0.5 cm of fresh ginger root (or to taste)
- 1 tsp of cold-pressed coconut oil
- 1 tsp of raw honey (or other sweetener of choice)
- 1 grind of freshly ground pepper
- ½ tsp cinnamon
- If you do not have a high speed blender, grate the turmeric and ginger roots (wear gloves to avoid staining your hands when doing the turmeric). Add them both to a blender with the almond mylk and blend for 30 s to 1 min.
- Pour the almond mylk with the blended turmeric and ginger into a sauce pan and heat gently (don’t let it come to a boil).
- Pour the mixture back into the blender and blend in all other ingredients (another 10 s). Serve in a cup with some extra cinnamon sprinkled on top. Enjoy!
Recipe first published on Yoga Brussels.