This GoldenMilk recipe is a favorite beverage at my home; we enjoy it steaming hot or chilled -- both are delicious! Also called "turmeric milk," this is an Indian drink that has been gaining popularity in Western cultures. This flavorful beverage is packed with nutritious, good-for-you ingredients and warming spices.
BLEND: Combine cashews and almond milk in a high-powered blender. Process until smooth, about 90 seconds.
BLENDAGAIN: Add remaining ingredients and blend again until completely smooth, about 60-90 seconds. Make sure the honey hasn't pooled at the bottom.
WARM IT OR CHILL IT: If you'd like it warm, transfer to a small pot and heat to desired heat. Divide between two mugs and sprinkle the top of the mugs with cinnamon if desired. Alternatively, pour the mixture into a glass milk jug or large covered jar and chill. Enjoy the next morning (or a few hours later) thoroughly chilled (my favorite way!).
STORAGE: This recipe stores well for 5-7 days in an airtight container in the fridge. We usually make up a big batch of it and store it in a large mason jar or glass milk jug in the fridge. It only gets more flavorful as it sits! Give the milk a really good shake (it tends to settle a bit) and pour into a cup to enjoy straight out of the fridge or into a small pot to warm through.
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Notes
Note 1: Blender: You'll need a good, powerful blender (think Blendtec® or Vitamix®) to break down the cashews without soaking them first. If you don't have a strong blender, I recommend soaking the cashews first (check out this Cashew Ice Cream recipe for 3 ways to soak cashews).Note 2: Cashews: We love dry roasted cashews best — more flavor without any extra effort on your part. Note 3: Turmeric: Increase up to 1/2 teaspoon for a stronger flavor.