Golden Milk: Hot or Iced!
I'm a little late to the party when it comes to posting about golden milk, but I am OBSESSED. And I had to share this in case any of you haven't been lucky enough to stumble upon it yet. If you're still staring at me like 'What the heck is GOLDEN milk?' then let's back this caboose up a bit; Golden Milk is made from steaming milk and blending in spices, sweetener and vanilla to create a steamer that tastes similar to a chai or spiced tea, but is much creamier due to the milk, and a little warmer thanks to the addition of the turmeric. Golden Milk recipes have kind of exploded online lately, and I was lucky enough to try some at a friends a few months ago, where I totally fell in love with it. We'd also tried an amazing version by Califa Farms at Expo West this year, but it wasn't worth paying $4 a bottle for. So I've started making it myself at home! It's way cheaper and feels good knowing I can make an equally delicious version at home for about a tenth of the price.
I love whipping one up whenever I want a sweet, warm drink or after a workout to help curb next-day soreness. Turmeric is a flavor you may recognize typically from curries, but but pairs perfectly with the sweetness of this drink. On top of being an anti-inflammatory, turmeric also boasts antioxidant and anti-depressant properties, as well as is considered a 'cure-all' spice for overall health and wellness in India. Plus, turmeric naturally whitens teeth! Seriously, just look up everything turmeric does - it's a pretty amazing little spice and something we should all be incorporating a bit more of into our daily lives. Which is why this super simple recipe is the PERFECT way to try it for yourself. Chances are you already have all the ingredients on hand to make it - so what're you waiting for? Cheers to your health!
16 ounces (2 cups) almond or coconut milk
2-3 tablespoons maple syrup
1 teaspoon ground turmeric
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
pinch of black pepper
Heat your almond or coconut milk in a small saucepan over medium heat (do NOT bring to a boil). Add in the maple syrup, turmeric, vanilla and other ingredients, whisking until the spices are completely dissolved. Simmer for 4-5 minutes, until the milk is hot and everything is well combined. Taste and adjust the flavors to your preference, if you like.
Serve immediately OR let the milk cool to room temperature, then serve over ice. Refrigerated leftovers can either be reheated or served chilled over ice as well.
Leftovers can be refrigerated and reheated or enjoyed over ice for up a week.
Turmeric STAINS. Badly. Avoid using white dishes to cook or serve in unless you can wash them right after, and if you do get some turmeric stains on your countertop, I've read that vegetable oil and regular cleanser will usually get it off.
Turmeric DOESN'T stain your teeth! It's actually proven to be a tooth whitener, so no need to brush your teeth after drinking unless your prefer it.
Some people make this tea with fresh turmeric, whole cinnamon sticks, and fresh ginger. If that's what you prefer, we support you! Also, use whatever other spices you like - maybe some cloves or cayenne. We just use ground spices because they're convenient and encourage us to actually MAKE this! 😝
If you're looking for something a little different to sip at the Holiday's this year, we've got your back. This recipe (okay, we tweaked it a bit) has been in Alex's family for a long time. I don't know how long exactly, but long enough to have become the Official Owens' Family Drink of the Holidays! When Alex turned 21 he was given the privilege of learning the recipe and making all the batches that Christmas. Batches alternate between he and his younger brother now, but he still loves making them. He even started making this vegan version after he went completely plant-based a few years ago so he could keep with tradition. I don't think it would be Christmas for him without one! His vegan version tastes super similar to the original since he kept the same 3-2-1 formula as the original, and is a great option for parties where people may have food preferences or dairy allergies. We used chocolate liquor, but you could sub in a coffee liqueur like Kahlua and I'm sure it'd be just as tasty. It's kind of like the less thick, much tastier cousin of eggnog...I think you're gonna like it! Oh, and make sure you have a little fresh nutmeg to grate over the top - it makes all the difference. Cheers!
15 oz. can full-fat coconut milk (OR 15 oz. your choice non-dairy milk, though it will be less thick)
10 ounces chocolate liqueur
5 ounces brandy
1-2 cups ice
freshly grated nutmeg, for garnish
In a high-speed blender combine all the ingredients and blend until desired consistency is reached. The drink should be thick but creamy - like drinkable milkshake texture. Enjoy immediately!
The alcohol we used is vegan approved by Barnivore. You can use it to look up ANY type of alcohol to see if it's vegan-friendly.
Like we said above, you can substitute whatever non-dairy milk you have on hand here, though it won't be quite as thick as the original.
Gingersnap Buttercream Cookie Sandwiches
The holidays are in full-swing, which means we're baking like maniacs over here! Between the parties with friends and family, gifts for co-workers, and recipe testing for the cookbook (out Fall 2016!), our oven have been getting plenty of use and my waistline is feeling a little larger than usual. But that's okay, because there are only a few weeks left and by then we'll be so sick of cookies and baked goods we won't want anything to do with them for months. But for now, I'm all about that perfect chewy cookie. And these, my friends, are two perfectly chewy, spiced cookies sandwiching a rich buttercream frosting...and they are DAMN good! Using fresh ginger and nutmeg in these cookies really make the flavors rich and bright, and the molasses help keep 'em chewy - and adds some iron and calcium so you can pretend they're a health food. That's how that works, right?
My favorite part of these cookies is that I like them. I mean it! For years, I have avoided ginger and molasses cookies. I never like the weird sticky-sweet flavor of them and though they tasted kind of bland or too molasses-y. But these cookies? These are mind-changing, crowd-pleasing, are packed with spicy ginger flavor and just enough sweet molasses to balance out the bite of the ginger. Wanna cut the sugar? Skip the buttercream frosting and just eat the cookies as is, they're pretty darn delicious on their own!
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup packed brown sugar
1/2 cup coconut oil, solid (OR sub vegan butter)
3 tablespoons ground flax
3 tablespoons molasses
2 tablespoons fresh ginger, grated
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup vegan butter
1 teaspoon vanilla
1-2 tablespoons unsweetened non-dairy milk
fresh nutmeg, for garnish
Preheat oven to 350 degrees.
In a large mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate bowl or stand mixer cream together the brown sugar and coconut oil. Stir in the ground flax, molasses, ginger, and vanilla until completely combined.
Pour the dry ingredients into the wet about a cup at a time, stirring continuously, until the cookie dough comes together.
Scoop 1-in balls of cookie dough onto a lined baking sheet and bake for 10-12 minutes, until edges are firm. Move the cookies to a wire rack to cool.
While the cookies bake and cool, prepare the buttercream frosting by beating together the powdered sugar, butter, and vanilla. Add in milk a bit at a time, until the desired frosting texture is achieved.
Spread the buttercream onto half of the cooled cookies, and move to the fridge or freezer for 10 minutes to firm the frosting before topping it with another cookie. Once the sandwiches have been assembled, grate fresh nutmeg over the sandwiches and gobble 'em up!
Makes 20 cookies, or 10 cookie sandwiches.
After the cookies cooled, we placed some of the frosting on top and then place them in the freezer for 10 minutes to set the frosting before placing the second cookie on top. Otherwise, the frosting tends to smoosh out the sides a bit. If you won;t be serving them immediately, I recommend keeping them in the fridge until just before serving.