The gold milk

Traditional Ayurvedic recipe

Milk with turmeric and cardamom
One of the oldest recipes in Ayurvedic cuisine is milk with turmeric and cardamom powder. The main ingredient, which is organic cow's milk, nourishes all the tissues of the body and strengthens our immune system. In the case that we use cow's milk for our recipe, then we will dilute it with water in a ratio of 50% milk - 50% water. However, it can be replaced with plant-based milk of almond, rice, soy, oat or another fruit that is enriched with calcium, vitamin D, B12 without depriving us of the beneficial benefits of animal milk.
Turmeric is used in almost every Asian dish, not only for the golden color it gives to food but also for its therapeutic properties. Specifically, it significantly improves the digestion of carbohydrates and fats, as it supports the production of bile and contributes to the ideal limits of postprandial glycemia.
Cardamom, as a seed or powder, is mainly added to drinks to strengthen digestion and metabolism, while at the same time it has anti-inflammatory and expectorant properties, as it eliminates excess fire (pitta) and earth (kapha). Sugar not only gives the necessary sweetness to the drink, but also helps as a carrier of nutrients to the body's tissues.

Ingredients for 2 cups of drink we will need:

• 2 cups plant-based milk or 1 cup cow's milk
• 
1 tsp ground organic turmeric

• 1/4 tsp cardamom powder or a few cardamom seeds

• 2 tsp coconut sugar or brown cane sugar 

Implementation
1. If using cow's milk, boil all the ingredients together, the turmeric, cardamom and coconut sugar in 1 cup of water for about 1-2 minutes. The longer you boil it, the stronger the final flavor. Then add 1 cup of milk and stir well until it reaches the boiling point again.
2. If using plant-based fortified milk, add all of the above ingredients to a pot and boil for 1-2 minutes.
When we perform the above steps, we serve the drink after first straining it from the seeds. The benefits of turmeric are now diffused in the drink and it is not necessary to consume the bitter sediment, which has been created by the ingredients, at the base of our glass.