Turmeric, which gives this healing almond milk elixir its golden colour, is a peppery, orange, warming root most commonly known as a curry ingredient. It has long been used as a powerful anti-inflammatory and liver tonic in both Chinese and Ayurvedic medicine. The bioavailability of the medicinal component called curcumin, is enhanced by added a little fresh cracked black pepper to the milk. Cinnamon, cardamom, and nutmeg add a chai-like flavour and are great for digestion.
You can use a brewed, cooled chai tea in place of the water when making the almond milk. ( you may want to reduce the amounts of the spices if you do)
- 1 cup raw almonds, soaked in water for 12 hours
- 6 cups of water (or cooled herbal chai tea)
- 1/4 cup pitted medjool dates
- 1 Tbsp. turmeric powder, 1/2 tsp. turmeric extract or 2 a two in piece of fresh turmeric
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- a pinch of black pepper
- a pinch of himalayan salt
- 3 Tbsp. of raw honey
Blend the soaked, drained almonds in a high speed blender with 3 cups of the water and the dates to start. Once blended, add the remaining water and blend again until smooth.
*see the Nut Nog recipe for basic almond milk instructions.
Line a medium sized bowl with a nut milk bag. Pour the contents of the blender into the bag. Twist the top of the bag with your hands to prevent the pulp from escaping and gently squeeze the bag to expel all of the almond milk.
Return the milk to the blender along with the turmeric, cardamom, cinnamon, nutmeg, black pepper, salt, and raw honey. Blend until combined and frothy. Store in a sealed container in the fridge. (lasts up to 4 days) Golden Milk can either be consumed cold or warmed for a comforting evening drink!