Ingredients:
- 1 teaspoon of organic coconut oil
- 2 capsules of Surya Prana Nutrition's Organic Turmeric & Black Pepper Capsules
- 1/2 teaspoon organic ginger powder
- 1 whole clove
- 1 small whole cinnamon stick
- 2-3 green cardamom seeds
- 3-4 almonds soaked for a few hours or overnight.
- 3-4 unsalted pistachio nuts shelled and soaked for a few hours or overnight.
- pinch of organic saffron
- 1 cup (350ml) organic coconut milk
Haldi Doodh - Golden Milk
Haldi Doodh - Golden Milk Recipe
Haldi Doodh, also known as Golden Milk, is a cherished Ayurvedic drink treasured for generations. This warming, golden-hued beverage, highlights turmeric powder as its star ingredient, traditionally used in various wellness practices.
At Surya Prana Nutrition, we've lovingly crafted a vegan version of this timeless drink. Our recipe brings together the silky smoothness of warm oat milk with our carefully sourced Organic Turmeric and Black Pepper with Turmeric Extract capsules. The addition of black pepper enhances the experience, creating a harmonious blend of flavours.
Our aromatic blend of spices in this golden milk recipe includes ground turmeric, cardamom, saffron, and ground ginger, creating a gently spiced turmeric latte that feels like a warm embrace with every sip. When heated gently over medium heat, the spices infuse beautifully, transforming this drink into a soothing addition to your day.
This nourishing drink is perfect for those quiet moments when you seek warmth and comfort. The delicate balance of warm milk and aromatic spices creates a sense of tranquility, making it a wonderful choice for both mornings and evenings.
Whether you're starting your day or winding down, our Haldi Doodh offers a moment of self-care in a cup. Made with sustainably and ethically sourced ingredients, this golden milk recipe reflects our dedication to both quality and mindful living.
Method:
- Preparation (Night Before)
- Place raw almonds in a bowl of filtered water to soak overnight.
- In a separate bowl, soak unsalted pistachios in filtered water overnight.
- In a small bowl, combine saffron strands with 1 tablespoon of coconut milk. Cover and let infuse in the refrigerator overnight.
- Drain the almonds and gently slip off their skins.
- Drain the soaked pistachios.
- Using a pestle and mortar (or electric grinder), finely grind fresh cardamom seeds to release their aromatic oils.
- In a high-speed blender, combine:
- Soaked almonds
- Soaked pistachios
- Coconut milk
- Blend until silky smooth, about 1-2 minutes.
- Place a heavy-bottomed stainless-steel saucepan over the lowest heat setting.
- Gently melt the coconut oil.
- Add your whole spices:
- 1 whole clove
- 1 cinnamon stick
- Add your ground spices:
- Freshly ground cardamom
- Ginger powder
- Contents of turmeric and black pepper capsules
- Pour in the blended nut milk mixture.
- Add the saffron-infused coconut milk along with the saffron strands.
- Gently warm the mixture for 2-3 minutes, stirring occasionally until frothy.
- Remove the whole clove and cinnamon stick before serving.
