Golden Milk is a traditional Ayurvedic and Indian hot beverage which is served in a similar way to our western-style hot chocolate–warm, creamy, and sweet. There are so many ways to make Golden Milk, but the traditional formulation goes something like this: turmeric, black pepper, and jaggery, warmed in milk. It’s a comfort beverage as much as a medicinal one. I’ve been told that it’s a cure-all employed by doting Indian mothers as much as chicken soup is by Jewish mothers by an Indian friend!
There’s no question that the traditional formulation of this comforting beverage has herbs which are anti-inflammatory and soothing. You probably have everything you need in your kitchen right now to put the most simple version of this recipe together: 1 teaspoon of turmeric, 1/8 teaspoon of black pepper, and honey or any dark brown sugar to taste warmed in the milk of your choice. Add a serving of your favorite cannabis oil or butter and you’ve got a fantastic pain-relieving beverage!
Once you fall in love with this beverage I know that you are going to want to try new ways of making it like I have. It seems that everyone has their own favorite way to formulate this–and I have a few of my own that I would like to share with you. You can mix or omit these ingredients as you like as long as you stay true to the base of turmeric in milk.
Cannabis-Infused Golden Milk with Frankincense and Spice
Boswellia, or frankincense is an ingredient you may be familiar with in incense–but did you know that it’s also an edible ingredient when produced for that purpose? Boswellia Serrata, or Indian Frankincense is the Indian variety of this resin with a slightly spicy and anise-like fragrance and flavor. It’s also known for its anti-inflammatory and mood-brightening effects. It pairs with turmeric and spices in this version of cannabis-infused golden milk to create a delicious flavor and soothing effect. It’s a special order ingredient for most people, so don’t feel too bad if you need to omit it–the recipe is still delicious without it.
This recipe uses powdered coconut milk. Coconut is a complicated food allergy issue. Technically, coconut is not a tree nut, it’s a palm fruit. Palms are not technically ‘trees.’ Some people with tree nut allergies can have coconut–as long as it doesn’t cross-contact with tree nuts, including during the manufacturing and storage processes. That manufacturing and facility information should be on the label of the powdered coconut milk you are using. If it is not, or it indicates the possibility of cross-contact with tree nuts, it’s not going to be a safe product for the tree-nut allergic person you are serving. The person you are serving with a tree nut allergy may also react with coconut, or they may have simply been told by their physician to avoid coconut altogether. If someone tells you they have an allergy to tree nuts, advise them that the recipe uses coconut milk, allow them to make the decision about the inclusion of coconut milk based on the facts you have on the labeling about the coconut milk you are using–or omit coconut milk altogether and substitute with a liquid milk product suitable for their needs. I like the Tempt brand of unsweetened hemp milk because it is free of all big 8 allergens, and does not contain coconut. You will use 24 ounces of the liquid milk product to substitute for both the powdered coconut milk and the water in this recipe.
Makes 4, 6 ounce servings servings using these ingredients:
2 teaspoons of turmeric
1/4 teaspoon of ground black pepper
1/4 teaspoon of boswellia powder
1 teaspoon of ginger powder
1/2 scraped vanilla bean
1/4 teaspoon of cinnamon
1/8 teaspoon of cardamom
4 rounded tablespoons of powdered coconut milk
3 or more teaspoons of jaggery sugar or other dark brown sugar to taste
24 ounces of boiling water
4 servings of any decarbed cannabis oil blend you prefer
1. Mix all of the dry ingredients together thoroughly, including the scraped vanilla bean and powdered coconut milk.
2. Portion the dry ingredients evenly into 4 cups. Add the cannabis oil and then pour in the boiling water, stir well, and serve.
3. If you are using a liquid milk product instead of the powdered coconut milk and water: Gently warm the milk on the stove with all of the dry ingredients at once. Do not boil. Whisk frequently and serve piping hot.