Been making yummy golden milk with turmeric and homemade cashew milk. Turmeric is good for reducing inflammation and most pain and disease processes involve inflammation so reducing it is good.
So far the best way has been to make a cooked paste with turmeric powder and water and putting it in the fridge to get our turmeric servings from that. The paste is thinner than toothpaste consistency, but definitely in the paste dept. The cooked paste is different from using the powder – it makes a tastier creamier milk. I also like raw turmeric root, but use it more in fresh juices.
Then, we make a pitcher of cashew milk in advance with cashews soaked in water for some hours, then blended with water, then strained. I have a nut milk bag to pour it into and squeeze. I use that bag in brewing wines and tons of other things so I recommend having one and they also would be easy to sew. I save the cashew pulp to make cashew cheez. There are lots of fabulous videos out there to make nut milks and turmeric paste and it’s really easy.
Store nut milk is fine too, it’s just that homemade tastes so much better and once you get the hang of doing it, it doesn’t really feel like work at all. While the tetrapaks that store non dairy milks are often BPA free, they are plastic lined and probably contain other endocrine disruptive plastic additives in the mix and I imagine there is some heated ‘canning’ process to keep it all sterile. Endocrine disruptive plastic chemicals are good to avoid when we can, especially anything involving heated plastics.
Anyway, to make the golden milk, we warm it in a pan. About a teaspoon of turmeric paste whisked together with a cup of cashew milk with some agave nectar. So nutty and creamy and good for a health drink! You can also add a few drops of a healthy oil if you want, like hemp oil.
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