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, also known as Turmeric Milk or Golden Milk, is a traditional Ayurvedic drink that has been used for centuries to support the mind, body, and spirit.
Turmeric, the main ingredient in Haldi Doodh, has a bright yellow pigment derived from curcumin, a compound with powerful antioxidant, anti-inflammatory, and immune-enhancing properties.
Haldi Doodh is believed to be a natural way to reduce inflammation, improve digestion, boost immunity, and promote restful sleep.
Surya Prana Nutrition’s vegan recipe for this traditional Indian drink is made by combining a warm plant-based milk with our wonderful sustainably and ethically sourced Organic Turmeric and Black Pepper with Turmeric Extract capsules , saffron, cardamom, and other aromatic spices to create a warm and indulgent drink that can be enjoyed any time of the day.
So, whether you're looking for a comforting and nutritious milk to start your day, or a soothing treat to unwind in the evening, Haldi Doodh is the perfect choice. Give it a try and discover the many delights of this warm aromatic and flavourful milk!
Method:
- Soak almonds overnight and remove their skins.
- Shell and soak unsalted pistachios in some filtered water overnight.
- Strain the water from the almonds and pistachio nuts.
- Soak saffron in a tablespoon of coconut milk for an hour or until the saffron has infused the milk.
- Use a pestle and mortar or electric grinder to crush the cardamom seeds. They are so much more fragrant and flavourful when freshly and finely ground.
- Add the coconut milk to a blender with the soaked almonds and pistachios.
- Blend until smooth in texture.
- Place a small, heavy-based stainless-steel saucepan on the lowest gas setting.
- Add coconut oil.
- After oil has melted, add the whole clove and cinnamon stick, ginger powder, and ground cardamom to the pan. Then, open the capsules and empty their contents into the pan.
- Next, add the blended nut milk and the infused saffron milk with the strands.
- Simmer for 2-3 minutes, or until the milk is warm and frothy.
- Lastly, remove the whole clove and cinnamon stick.
