Super Turmeric Golden Milk
There are loads of recipes for Golden Milk out there – I like mine super charged. Besides going heavier on the turmeric for more anti-inflammatory support, it’s super-boosted two ways: With Brain Octane oil, which is pure caprylic acid – a quickly absorbed, fast energy medium chain triglyceride (MCT) from coconut milk with anti-viral and anti-fungal activity; and with optional whey or collagen protein. Whey will bring extra immune defense with its immunoglobulins; collagen is a good choice too, as it rarely triggers reactions (like egg, soy, milk, pea, or nut proteins can), and it’s a good source of arginine, an amino acid key for growth hormone and tissue repair – two things that many kids in my practice need.
Spices can go beyond turmeric in your Golden Milk too. I like mine with three more spices: Ginger, cardamom, and cinnamon. All have various medicinal qualities from calming inflammation to stimulating digestion while easing spasm in the colon. Plus they taste good together.
Oh, and a dash of black pepper, which super charges the absorption of the turmeric.
Why drink it? It’s a soothing treat that balances immune boosters with calming for inflammation. Try it instead of cocoa or tea, and experiment with the spice balance!
| Servings | Prep Time |
| 2 8 ounce servings | 10 minutes |
| Cook Time |
| 5 minutes |
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| Super charged with spices, awesome fats and top protein picks. Try it on a raw cold day, when you're feeling a cold coming on, or when you need a soothing warm-up option instead of sugary cocoa.
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- 8 ounces canned coconut milk organic, full fat, no added sugar
- 8 ounces almond or cashew milk unsweetened - check label for sugar
- 2 teaspoons ground turmeric 1 inch section of fresh peeled root works well too
- 1/16 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 inch section peeled fresh ginger root, minced about 1 teaspoon
- pinch black pepper
- 1 teaspoon Brain Octane oil Bullet Proof brand
- 1 teaspoon organic raw honey organic stevia may be used instead
- 2 Tablespoons protein powder collagen or whey
- Combine dry spices in a small dish or cup, and set aside.
- Peel and mince or grate the fresh ginger root. You should have about 1-2 teaspoons worth of finely grated or minced ginger.
- If you're using fresh turmeric root, peel it and set aside with ginger - it will easily blend so there is no need to chop or grate it.
- Place the milks, Brain Octane oil, and honey into a blender and blend til evenly mixed. Add the spices and root(s), and blend again. You can also use a quart sized container with an immersion blender for this task.
- Pour the milk mixture into a pot and heat gently on the stove, til steam is rising. Do not boil.
- Remove from heat once hot but not boiling, and strain the mixture back into your blender. Let it cool for a minute or two, then add the protein powder and blend briefly til smooth. Serve warm.
- If you like, you can skip the strainer and drink the milk with ginger in it, if minced or grated finely enough.
If you use fresh turmeric root, this is a softer root than ginger. It will blend easily with your immersion blender.
You can substitute any MCT oil for Brain Octane oil; this will reduce the antiviral and anti fungal activity, but will still deliver easy to absorb fats.
Don't add the protein powder into the pot on the stove - if over heated, it may coagulate and make the mixture lumpy, especially if you use whey powder! Best results are had if you blend this in after the mixture is cooled a bit.
