In the Ayurvedic tradition, golden milk is a profoundly healing drink. The main ingredient is turmeric and it was used to treat a wide range of symptoms. We are coming to understand that turmeric has potent anti-inflammatory effects and is good for the immune system, joints and brain.
And while you can find turmeric as a supplement, I like the idea of incorporating its benefits first as a food. A few peppercorns are added to enhance absorption and ginger, cardamom, and cinnamon potentiate the anti-inflammatory effects. The result is a crazy yellow drink that is earthy, spicy and just a tad sweet. A true elixir if there ever was one.
1 cup raw almonds, soaked overnight or (preferably) 24 hours
4 cups filtered water
pinch of salt
1/2 tsp vanilla extract
nut milk bag/cheesecloth for straining
2 cups milk of choice/almond milk (see above)
1/2-3/4 tsp grated ginger
2 cardamom pods
1 cinnamon stick
tiny pinch of salt
1 tsp ground turmeric powder
I found it was better to leave the almond milk on the thin side. Once it simmers, it thickens up quite a bit, hence the recommendation to do 4 cups of water to 1 cup of nuts.
Drain soaked nuts and combine in a blender with the fresh water, salt and vanilla. Blend for 2 minutes (I literally set a timer). Strain using the nut milk bag or cheesecloth into a glass container. At this point, you can store it in the fridge for general use. It'll last 2-3 days. Or proceed to make golden milk:
In a small saucepan combine almond milk with spices. Bring to a low simmer and cover loosely to cook for 20 minutes, giving it a whisk every once in awhile. Mix in raw honey to taste. If you find it's too thick, you may add a dash or two of water. It may need up to 1/4 cup of water more, if thick. Strain through a fine meshed sieve into a mug and serve.
Golden milk will get strained twice: once out of the blender and again before serving. If you're just making nut milk, it's worth it to strain it a second time to be sure it's absolutely smooth.