sunshine mylk

Having a cup of the delicious ancient Ayurvedic drink golden milk every day is a nourishing way to add more of the wonder spice turmeric to your diet.

Turmeric’s many healing benefits and vibrant golden colour come from its key active ingredient curcumin, a powerful antioxidant and anti- inflammatory. I like to have this hot in the cooler months and chilled or frozen into popsicles – the kids adore them – when it’s warmer. In the recipe I strain out the nuts; however, you can also blend them into the milk to make a thicker and creamier drink.

  • 1 ½ coconut oil duck fat, tallow or other good quality fat
  • 5 cardamom pods crushed
  • 1 teaspoon turmeric paste (see recipe included)
  • 500 mls macadamia milk (see recipe included) you can also use coconut milk or coconut cream
  • 1 pinch freshly ground black pepper
  • ½ teaspoon vanilla powder 1 vanilla bean, split, seeds removed
  • 1 teaspoon honey maple syrup (optional)
  • cinnamon to serveMacadamia Mylk
  • 160 g macadamia nuts (1 cup)
  • 2 litres filtered water
  • Turmeric Paste
  • 4 tablespoons ground turmeric

NOTES: The leftover nut milk will keep in the fridge for 3–4 days. The leftoverturmeric paste will keep for 2–3 weeks stored in an airtight glass container in the fridge.

  • If you’d like to use macadamia mylk rather than coconut milk or cream, place the macadamia nuts in a bowl, cover with 1 litre of filtered water and soak for 8 hours or overnight. Drain and rinse well. Place the nuts in a high-powered blender with 1 litre of filtered water and blend until smooth. Line a bowl with a piece of muslin so that the muslin hangs over the edges of the bowl (alternatively you can use a nut milk bag).
  • Pick up the edges of the muslin, bring together and twist to squeeze out all of the mylk. (The leftover solids can be used to make bliss balls or in place of almond meal in baking recipes.) Pour the nut milk into a sterilised 1 litre bottle or jar, then refrigerate until ready to use. Shake the bottle before use as the milk will settle and separate after time.
  • Next, make the turmeric paste. Place the turmeric in a small saucepan with 250 ml of water. Simmer over low heat, stirring occasionally, until you have a creamy and smooth paste, about 15 minutes.
  • Place the coconut oil and cardamom in a saucepan and cook over medium–high heat until fragrant, about 1 minute. Reduce the heat to medium, add the remaining ingredients and stir for a few minutes until warmed through. Strain through a fine sieve.
  • Pour into glasses or mugs and enjoy with a sprinkle of cinnamon on top.
Per Serving
  • CALORIES: 633
  • CARBS: 23g
  • FATS: 57g
  • PROTEIN: 6g


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