golden tea

I am all about golden milk tea, and have been a fan of it for a while now. But this is the first time I will try to make it on my own, now that I am desperate for some serious bacteria fighting sources of immunity on day 5 of a nasty head cold. 

In case you want some inspiration, check out this recipe from the NY Times!

A Calming Elixir to Drink Before Bedtime by Aimee Farrell Jan. 5, 2018

“When I have my back issues, that’s really just my body screaming at me,” says the creative consultant Matilda Goad. “I always think I’m not stressed out. But it is hard being a one-man band.”

Behind the scenes, in lieu of drawing a bath or making a cup of hot cocoa after a long day in the studio, Goad prepares a turmeric latte as part of her nightly de-stressing routine. The drink is part of her active approach to wellness to keep her stressors in check; she also schedules regular cranial osteopathy, reflexology and acupuncture sessions with the local Ladbroke Grove practitioners. 

It was a chef friend who introduced Goad to “golden milk,” a warming blend of spices and turmeric served in coconut milk that is prized for its anti-inflammatory properties. Rather than purchasing a ready-made option, Goad prefers the process of making her own homemade brew. She picks up the ingredients from the Spice Shop off Portobello Road and assembles it mostly by eye, smelling and tasting the mixture and then making adjustments.

“It’s like a hug,” she says of sipping the evening elixir. “It switches me into a different mentality. You’re certainly not going to reply to an email after you’ve drunk this.”

Matilda Goad’s Turmeric and Coconut-Milk Elixir

∙ ½ a turmeric root, grated and chopped

∙ ½ teaspoon grated nutmeg

∙ ½ teaspoon dried cinnamon

∙ ½ teaspoon cardamom

∙ 1 cup coconut milk

1. Add one cup of coconut milk to a pouring pan. (Goad likes Labour & Wait’s enamel milk pan.)

2. Peel and then grate one small turmeric root, before chopping slightly and adding to the pan.

3. Grate a little nutmeg, and then add it to the pan together with the cinnamon and cardamom.

4. Keep on a low heat stirring regularly for around five minutes until slightly steaming. Do not boil as the milk will burn.

5. Check for taste and add more spice as required.

6. Once ready, use a wooden spoon to strain the turmeric from the liquid as you transfer into a cup. For extra comfort, warm the cup with hot water before pouring the liquid from the pan. Makes one serving.

via {NY Times}