On the Eighth Day of Christmas... Golden Turmeric Milk

On the Eighth Day of Christmas my true love gave to me...

Eight maids a'milking (golden turmeric milk)

Seven swans a'swimming (in homemade eggnog)

Six chicks a'laying (Japanese omelettes)

Five golden onion rings (in curry spiced batter and Sriracha dipping sauce)

Four calling bird's beak chilis (Tom Kha Gai)

Three game hens (roasted with honey-mead-apricot glaze)

Two chocolate turtles

And a winter green salad on a roasted pear tree!

Eight maids milking a magical cow! Golden Milk (turmeric milk) is a traditional warm ayurvedic beverage that's soothing to all doshas. It's also a serious anti-inflammatory and immune booster. I make it every year during the holidays and through the deep winter.

Traditionally golden milk is sweetened with honey. I have also used jaggery sugar as well as liquid stevia extract. Stevia works great in many beverages, including golden milk.


You can make golden milk two ways—with grated whole turmeric root or with ground turmeric powder. Turmeric root looks a little bit like ginger, except skinnier with a vibrant orange-yellow color. I sometimes add fresh grated ginger root for a little heat. Black pepper is known to help the availability of curcumin (the powerful anti-inflammatory compound in turmeric) so it's often added to the drink too.


Serves 4

4 cups milk (any variety)

4 smallish turmeric fingers or about 4 teaspoons ground turmeric

1 small ginger root finger or 1 teaspoon ground ginger (optional)

1/8 teaspoon black pepper

Dash sea salt

1 teaspoon ghee (optional)

Honey, sugar or stevia to taste (optional)

Pour the milk into a saucepan over low heat. Grate the turmeric root and optional ginger root over the pan and stir. If using ground spice, whisk it into the milk. Add the black pepper and salt. Heat slowly so the milk doesn't scald, stirring occasionally for 12-15 minutes.

Strain the grated root from the milk, making sure to press out all the liquid. Stir in the optional ghee and sweetener. Sip warm.