Golden Goddess Turmeric Milk

Turmeric is well-known for it's anti-inflammatory, anti-oxidant and immune-boosting properties. In Ayurveda, it is known as the "Golden Goddess" of herbs as it promotes digestion, purifies the blood, detoxifies the liver, and nourishes the heart. 


  • 2 cups of unsweetened almond milk (or substitute coconut or cashew milk)

  • 1 teaspoon of ghee (or substitue with coconut oil)

  • 1 teaspoon dried turmeric (or one-half inch fresh turmeric thinly sliced or diced)

  • 1 teaspoon dried ginger (or one-half inch fresh ginger thinly sliced or diced)

  • 1/2 teaspoon of cinnamon

  • 3 whole cardamom pods

  • Raw honey to taste


  1. Place almond milk in a saucepan over medium heat.

  2. Add ghee, turmeric, ginger, cinnamon and cardamom pods.

  3. Stir well if you are using dried spices.

  4. Allow to heat for another minute or two being careful not to let the milk overheat. Continue to stir.

  5. Turn off heat, cover, and allow the mixture to sit for about ten minutes to infuse the milk more fully. Strain the milk through a strainer if you used any fresh ingredients.

  6. Sprinkle with cinnamon, and serve warm.


  • If you are making this at bedtime, skip the ginger.

  • I have chosen to make this recipe dairy-free, but if you choose to make it with cow's milk, I would recommend using organic milk.

  • I recommend always using raw, unpasteurized honey


xo SJ

Homemade Ghee

Ghee is a form of clarified butter commonly used in ayurvedic cooking. It is known as a medicinal, nourishing oil that promotes vitality and good health.  I went from using butter to using ghee exclusively because not only does tastes better, it promotes and supports a body in balance in so many different ways.

Click here for more information on the nutritional and healing properties of ghee, from an ayurvedic perspective.

You will need:

  • 2 small blocks of organic, unsalted butter

  • 1 16oz. (1 pint) wide-mouth mason jar

  • Spouted bowl

  • Wire mesh strainer

  • Cheesecloth

I like making small batches of ghee, and 2 blocks of butter fills a pint-sized mason jar perfectly.

  1. Cut the butter into cubes and place in the saucepan.

  2. Heat the butter over medium heat until completely melted. Reduce to a simmer.

  3. Cook for about 10-15 minutes, stirring occasionally. The butter will go through several stages. As seen in the pictures below, it will foam, then bubble, clarify, and then foam again.

  4. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.

  5. Hold a glass above the ghee to check for condensation. Continue to cook the ghee until the glass is clear of condensation (if there is any condensation left in the butter it will be at a higher risk for mold during storage).

  6. Line the wire mesh strainer with several layers of cheesecloth and place it over the spouted bowl.

  7. Let the ghee cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with cheesecloth. Discard the bits of milk protein and cheesecloth.

  8. Transfer the ghee from the bowl to the mason jar.

  9. Let the ghee cool completely before placing the lid on the mason jar.

  10. Ghee will last for months at room temperature and even longer in the fridge. I store mine on the counter at room temperature, so it's ready to spread easily.


xo SJ