Composition / ingredients
Step-by-step cooking
Step 1:
How to make golden milk from turmeric? Prepare the ingredients for making turmeric paste, on the basis of which we will prepare golden milk. If there is an opportunity to try turmeric (on the market, for example), then give preference to sweet, not bitter spices. It is better to grind pepper from peas immediately before preparing the drink.
Step 2:
By mixing the ingredients for the base, we will get such a thick paste. You may need more or less water. Adjust its amount by consistency. The base for golden milk can be stored in the refrigerator for up to a week. Therefore, if you like the drink, you can make the base with a margin, for several servings at once.
Step 3:
Heat the milk in a saucepan over low heat until the first signs of boiling. It is better not to lose sight of milk for a minute, so that it does not run away. Stir it periodically with a spoon (preferably wooden).
Step 4:
Pour hot milk into a mug and add turmeric paste. Start with one-third of a teaspoon, and then, stirring, adjust the amount of paste to your liking. If desired, add olive oil or a piece of butter. In hot milk, both the paste and the butter will dissolve better and more evenly.
Step 5:
Stir the milk. Right before our eyes, it will turn yellow-orange-green. It's very beautiful! Before serving, you can decorate the milk with a pinch of turmeric.
I do not undertake to judge the harm or benefit of golden milk, I am not a doctor. Therefore, before deciding on the use of such a spice-rich drink, consult with your doctor.
I didn't even expect that this turmeric drink would turn out with such a delicate, fruity-floral aroma! I served it with dried fruits. But instead, you can supplement the drink with half a teaspoon of honey per serving for sweetness.
Enjoy!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! Note that there are spices that it is especially important not to shift (for example, hot pepper).
To prepare turmeric paste, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Turmeric - 325 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Ground hot pepper - 21 kcal/100g
