The Case for Golden Milk

Turmeric is to great Indian curry what Dale's is to your dad's best summer steak. If you're grilling out at all this summer, you can appreciate that analogy. It's staple, it's potent, it's basic, it's good....and at CM we are learning to appreciate just how broad those adjectives are. Not only is it great in chicken curry - it can fit right in with your milk, too. How many spices can say that about themselves?


Our stateside family may be strangers and skeptics to the magic of turmeric, so we've put together a rap sheet of goodness to hopefully sway you in our direction: 

1. It's an anti-inflammatory
2. It curbs heartburn
3. Interferes with development of cancerous cells
4. Aids arthritis/joint pain
5. A friend of those with IBS
6. Soothes cramps
7. Improves liver function for detoxification
8. Packs a dose of vitamin b6
9. Encourages healthy hormonal balances
10. Clears out amyloid plaque (or, plainly put, it helps cognitive efficiency) 
11. Encourages healthy skin / clear complexion
....and so...much....more....

With that being said,

Make some time this summer to incorporate this powerhouse into your daily routine! The recipe below for Golden Milk is the perfect way to do that. Think chai meets bedtime drink meets lightly spiced comfort. You'll be absorbing all the benefits of turmeric PLUS the goodness of coconut oil and if you know our team, you know we love some CO. 

So go for it. Sip on this early evening or before bedtime and let us know what you think! 

GOLDEN MILK // Makes 2 cups

1. One cup of your favorite milk beverage (your best bets are coconut milk or almond milk, go for something non-dairy & unsweetened)
2. One small cinnamon stick, 1 tsp dried turmeric, 1/2 inch piece of ginger
3. 1 tablespoon of honey
4. 1 tablespoon of coconut oil
5. 1/4 tsp whole black peppercorn or a dash of fresh cracked pepper
Ground cinnamon for serving


Make: Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs or a container to store and serve! You can make this ahead of time and keep for up to 5 days. Enjoy!