
Golden Milk
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1 Serving
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2 1/2 Cups Coconut Milk (original or Almond Milk)
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1 stick cinnamon OR 1/4 teaspoon ground cinnamon (more for garnish)
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2 inches fresh turmeric root sliced OR 1 1/2 teaspoons ground turmeric spice
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1 inch fresh sliced ginger root OR 1/2 teaspoon ground ginger spice
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1/2 teaspoon organic coconut oil
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1 tablespoon Maple Syrup or to taste (optional: Honey)
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Pinch of Black Pepper OR approximately 5 drops of Young Living Essential oil of Black Pepper
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Young Living Oils Used in this Recipe:
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Directions
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Place spices in a heavy-bottomed pot with coconut oil on low heat.
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Stir and allow oil to melt and cover spices.
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Slowly add Coconut milk.
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Stir ingredients and allow milk and spices to slowly heat up. Do not let it boil to avoid bitterness in dry spices.
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Bring the liquid to a low simmer. Add pure maple syrup and let sit for a minute.
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Stir in approximately 5 drops of essential oil of pepper.
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Use a small strainer with holes that are not too tiny to strain out excess spices. Strain into a heavy cup or glass.
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Remove cinnamon stick if desired.
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Grind a little black pepper on top.
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Adjust ingredients to taste.
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Tips:
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Fresh ginger should have a moist smell and can be grated to release flavor.
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Cut turmeric into small pieces and wrap both ginger and turmeric in a cloth or paper towel to avoid mold, then refrigerate.
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Use fresh roots within a reasonable time.
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Ginger has antibacterial qualities and aids in fat and toxin dispersion.
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Turmeric boosts the immune system.
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Coconut oil has health benefits; ensure you're using a high-quality oil.
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Note the difference in taste between fresh roots and dried spices.
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Golden Milk can be refrigerated and served cold.
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Spices can vary in color and taste based on origin.
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Opt for fresh ground herbs from a health food store when possible.