Golden milk: The latest health food trend
A healthy alternative to coffee
Here's the big reveal: 'Golden milk' is actually turmeric latte; also known as cold-pressed turmeric juice and turmeric tea. Its more traditional (and Asian) name is haldi doodh (turmeric milk) and it was primarily a great home remedy beverage for cough, congestion, colds and skin problems. But with its global surging popularity, it has been branded as golden milk and sold at cafes, restaurants and grocery shops.
Haldi doodh has been around for years but golden milk began to curry favour (pun intended) when turmeric became the top searched 'functional food' on Google, making it one of 2016's most anticipated food trend. It's not hard to see why since turmeric is known for its antioxidant, anti-bacterial and anti-inflammatory properties. It can help with digestion, relieving high blood pressure and regulate metabolism - and if you can turn it into a yummy drink like you would with cold-pressed juices, why not, right?
If you haven't tried it, you might imagine it would taste awful and possibly curry-like. Before you reserve your turmeric cravings solely for ayam kunyit, we can assure you that it can really surprise your tastebuds (it tastes a little like chai tea). The trick is using coconut milk (yet another Malaysian favourite), as discovered by epicurious.com, as some places tend to pair the recipe with almond milk, which gives the turmeric a stronger flavour that might not be ideal for some. Here is a recipe to make golden milk that you can try at home.
Golden milk turmeric tea (makes 2 cups)
1 cup coconut milk (you can use unsweetened non-dairy milk or almond milk as an alternative)
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2 inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (when serving)
1. Whisk all the ingredients with 1 cup of water in a small saucepan.
2. Bring to a low boil.
3. Reduce heat and simmer for about 10 minutes.
4. Strain through with a fine mesh sieve into mugs and top with a dash of cinnamon.