Prep time: 5 minutes
A nourishing, comforting and delicious warm mylk drink packed with nutritional benefits!
Since badly injuring my knee, I've been adding lots of anti-inflammatory foods, herbs and spices to my daily diet. I love this golden milk with an anti-inflammatory boost of turmeric, the below recipe tastes delicious but I add an extra dash of turmeric to mine for a super kick!
DID YOU KNOW?
Turmeric is a potent anti-inflammatory and antioxidant with a range of health benefits. I always add black pepper with my turmeric as it helps the body better absorb the curcumin (this is the good stuff found in turmeric). Black pepper containers piperine which is what enhances the absorption of curcumin. Both of these spices are beneficial for inflammation and digestion. The other great thing to eat with turmeric and black pepper is a healthy fat as it aids absorption even more - so your body can really reap the benefits. Using a nut-based or coconut milk is a great way to incorporate a healthy fat into this creamy drink.
I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.
Let’s cook ☺
4 cups plant milk (I used a blend of oat and macadamia milk for this)
4 cardamom pods
2 star anise
2 tbsp maple syrup
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp ground cinnamon
1/8 tsp ground black pepper
Serve with whipped plant foam and dried hibiscus flowers
1. Place the plant milk into a small pot, add the spices and bring to a gentle simmer. Stir frequently. Don’t over boil, you just want a gentle heat so that the spices infuse into the milk.
2. Remove from the heat and add the maple syrup. I like to froth some extra plant milk to dollop on top of my golden milk with a sprinkle of dried hibiscus flowers. Enjoy!
Recipe and styling by Mira Weiner
Photography by Mark Chipps