Golden Milk/Haldi Dhoodh

Golden milk is a traditional Indian drink that has its roots in Ayurveda. Also known as Haldi Doodh, golden milk is touted for its healing, anti-inflammatory properties largely thanks to curcumin found in turmeric.

Although turmeric gets most of the spotlight, the other spices in golden milk are also health-promoting! Both ginger and cinnamon are known for their anti-inflammatory and antimicrobial benefits. And the benefits of Palm Jaggery are manifold. It’s high in vitamin B, iron and calcium.

Golden milk or Haldi Doodh is a super nutritious and healthy drink, made with 5 ingredients. The piperine in black pepper helps your body absorb more curcumin which is present in turmeric. Combining the spices magnifies their effect.

Off late, I have started realizing that the things which we took for granted in India have suddenly become a rage in the western world. It’s amazing how things I grew up with have suddenly attracted so much attention.

Turmeric or haldi as we call it in Hindi is an integral part of Indian cooking. It’s one of those core spices without which you cannot cook Indian food. It is added to pretty much everything in India from lentils to veggies to pickles, rice – you name it!

• Turmeric milk is anti-inflammatory and is an excellent source for anti-oxidants.
• Golden Milk can be used to cure colds and coughs, and apparently is known as natural aspirin in Ayurvedic medicine.
• Haldi doodh is great for digestion and is an excellent source of calcium too.
• It also helps in building immunity and helps to protect against virals.

Enjoy this amazing drink before bed, for breakfast, or even as a snack. It’s so warm, soothing, and delicious, and it’s so good for your immune system. It’s very easy to make and only requires one pot!

Golden Milk/Haldi Dhoodh

Recipe by TinaCourse: Drinks & BeveragesCuisine: Indian

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Ingredients

• 2 cups milk

• 3/4 tsp turmeric

• 1/2 inch ginger

• 5-6 crushed peppercorns

• 1/2 tsp cinnamon powder

• 1 tsp palm jaggery or sweetener of your choice

Directions

• Add milk to a pan on medium heat.
• Crush the pepper corns and ginger using a mortar and pestle.
• Once the milk is luke warm add turmeric powder, crushed pepper and ginger, cinnamon powder and palm jaggery. Whisk it all together and simmer for 5 more minutes
• Remove and cover with lid for another 5 mins for the flavors to steep in.
• Now strain it and serve immediately.
• You can sprinkle some cinnamon powder before serving.

Notes

• Feel free to use any kind of sweetener.
• Ground black pepper enhances turmeric’s properties and absorption, but you can omit it if you don’t like how it tastes.
• Incorporate, change, or replace all the spices you want.
• I used cinnamon powder, although you could also use a cinnamon stick instead.
• You can replace normal milk with any kind of plant milk, such as almond milk, oat milk, or even cashew milk.