“Golden milk” for cold, flus, depression, and more (in a recipe that actually tastes good…)

 

Turmeric is fast becoming a popular remedy for just about
 everything that ails you. It is particularly powerful as a 
wintertime cold and flu remedy. I have added some to just 
about every tea I have put together this season. Turmeric in
 milk is a great option as well. The flavor is pleasant and offers 
a change from the tea. Traditionally, turmeric milk has been
 used for colds, congestion, headache, and sore throats. 
Turmeric is a depression-fighter as well. Adding more to 
our diets is one great brain building strategy.

TURMERIC MILK INGREDIENTS

• 2 cups of milk (or substitute coconut milk)
• 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)
• A sprinkle of black pepper.
• Honey to taste

1. Place milk in a saucepan over medium heat.
2. Add turmeric, ginger, and pepper. Stir well if you are using the dried spices.
3. Let the milk begin to simmer — small bubbles will form on the sides of the 
4. saucepan. Stir.
5. Allow to heat for another minute or two being careful not to let the milk overheat. Continue to stir at this point to get better heat distribution and so that you don’t end up distracted in your kitchen and end up with boiled turmeric in your burner pans (*cough*).
6. Turn off heat, cover, and allow the mixture to sit for ten minutes or so to improve the infusion.
7. Strain the milk through a strainer if you have used fresh ingredients.
8. Serve warm.                                                                                                                                                                                                                                                             .http://www.freshbitesdaily.com/