Golden Milk

Made with:
Organic Freeze Dried Olena Turmeric, and Ginger, both grown in the same organic farm in Kauai.
Cinnamon, Black Pepper, Cardamom, Nutmeg, Star anise, Coriander, Clove.

1 cup Milk of choice, Coconut is traditional
I use Whole Milk, Hemp is good too., Add 1/2 TBS of Deeply Rooted Magic Milk Spice Blend, 1/4 to 1 tsp Coconut Oil, 1 tsp sweetener.

Heat milk to a simmer then whisk in blend.

30 servings

The milk for this recipe is totally flexible. Coconut is classic, I prefer Organic Strauss Whole Milk, but almond, cashew, or hemp are tasty options. You can also do half milk, half water if you like. It will be less creamy, but it’s great if you’re trying to make your milk stretch a little farther!

The most important thing to remember when making this golden milk is to not overheat the spices, as they will become bitter-tasting and therefore not all that enjoyable. If you choose to use milk in your recipe, warm it gently on the stove, then remove from heat and gently whisk in the golden milk spice blend. If you’re going with water, do NOT pour boiling water over the spice blend, but instead pour the recently-boiled water into a cup, let it cool for 30 seconds or so, then whisk in the golden milk spice blend. I also advise you not to add the honey or coconut oil until the spices have been stirred into the liquid you’re using, as they’ll incorporate easier if the spices have dissolved.

I prefer to use One of this Kiss the Flower Raw Honey's that are on this website. Big Leaf Maples Honey is my favorite. If you want to use a vegan sweetener, maple syrup is my favourite choice, but brown rice syrup, coconut palm sugar, and stevia are also good options. I also love adding a sprinkling of vanilla powder right at the end for some extra va-va-voom.