There is something that we dread, here on the East Coast. It is not stealthy, it is not shy. Some years it never shows its face; other years it roars in like a wild animal, intent on a bit of mauling. Dickens knew it well, referring to it as a “harbinger of doom“.
It’s a little early this year but that is not causing any optimism amongst us hardened souls, indigenous to this coast, that it might leave early. It has been known to hang around for months, well into May and June. To lean on Dickens again, it nibbles and pinches peoples faces, sends the birds into a flurry of regret at their early attempts at nest building, harrasses the shrubs, blossoms and early blooms and generally makes a right old nuisance of itself.
The east wind has arrived.
But we are made of stern stuff over here and when the odds are stacked against us, we put the old scarves back on, stoke up the heating and make food and drinks to keep the cold outside. Unfortunately, those of us who have bones and joints that have been well used and look forward to the spring and summer because the aches and pains take a holiday, well, we’re stuck with the creaks and groans for a tad longer. This is where this cup of loveliness comes in. I had heard about this Golden Milk before but hadn’t really taken it seriously. I knew it was associated with Ayurveda treatments but that was about it. Now I love making anything that involves odd combinations of ingredients. Give me a big pot and some wooden spoons, some herbs and spices of ancient and distant origin and a suggestion that something magical is afoot and I revert to roots that might well have had me hung in past centuries. Some members of my family have been known to refer to some of my more ambitious soups and casseroles as resembling toxic waste. I dismiss all this with a laugh and a cackle. Sometimes, the end product is really magnificent. And this Golden Milk is certainly in that category.
To make it you need a lot of turmeric which is made into a paste and can be stored in the refrigerator for up to 2 weeks.
Turmeric paste ingredients
1/4 cup turmeric
1/2 cup water.
Place turmeric and water in a saucepan and heat over a medium heat. Keep stirring and the mixture will thicken into a paste – about 8-10 minutes. You can add a little more water but it should be a thick paste.
Golden Milk ingredients
1 cup Almond milk
1 tsp Oil of your choice (olive, rapeseed, coconut, avocado etc.)
1/4 tsp turmeric paste
1 tsp honey
Place Almond milk and turmeric paste in a saucepan over a medium heat. Stir until the milk is hot. Do not let it boil. Remove from heat, add oil and honey.
This drink is absolutely delicious. It has an exotic taste and smell and I have found that within a very short time, works wonders on the aches and pains that the winter bequeaths on our bodies.