Golden milk paste

It’s been a quiet week around here…maybe too quiet. But there have been some highlights. One was receiving a small sack of organic turmeric when I was only expecting one or two pieces (shout out to Pikt for this happy surprise). This gave me the best opportunity to try something I’ve been thinking about for quite a while – golden milk paste.

Golden milk isn’t anything new, in fact it’s extremely old, stemming from Ayurvedic tradition and being used for practically everything, but it has had it’s boom in recent years. I admit it, I’m a borderline addict. That warm and creamy, spicy and earthy taste is THE best before bed. Turmeric is renowned for many things but I merit it for it’s anti-inflammatory action on the digestive system. I think i get it’s best benefits on those nights I’ve eaten something I know wasn’t good for me

With that in mind, rather than grating the turmeric and ginger every night (because fresh is best), I wanted to try my hand at making a paste that could be kept in the fridge for at least a week.

I’m not one for measurements in food where it can be helped. I tend to trust my gut and what I want to taste in the moment. With that in mind, here’s an approximation of what I came up with.

• 5 fingers of turmeric (because, yes, they do look like stubby little fingers);
• 1 nob of ginger (but I recommend more if you like the same sort of kick that i do from this drink);
• 3 twists of black pepper;
• less than half a teaspoon of coconut oil (because I actually hate the stuff but I thought it might need a little texture smoothing). It is noted that turmeric is best absorbed by the body along with fat but I generally rely on my oat milk for covering this requirement;
• 3 tablespoons raw, organic honey; and
• 1/2 tsp ground cinnamon.

Bleeeeeeeeeeeeend it all up, whack it in a jar and keep it in the fridge.

Has it lasted a week? Yes. The only risk it wasn’t going to was because it’s now less time consuming to make one than one cup a day.