There has been a lot of popularity around “golden milk” recipes over the last few years. Golden milk is a traditional Ayurvedic recipe used to balance all the dosas -or energies- in the body. The main therapeutic qualities to achieve this are bitter, astringent and pungent herbs. Turmeric is the main herb and although having a long history of use as a healing plant, has been picked up by mainstream culture for its well studied anti-inflammatory properties when mixed with black pepper. I’ve been making a TCM version of this classic recipe that I quite enjoy as an added immune and energy tonic as well as for relaxation and inflammation.

TCM Golden Milk

3 cups water

1 cup milk or non dairy alternative

1 tbsp powdered turmeric + a few dashes of black pepper

1 small finger ginger, sliced

1/2 - 1 tsp pumpkin spice mix

3 Chinese dates

2-3 sticks of huang qi - astragalus root

1 tsp goji berry

1 tbsp ju hua - chrysanthemum flower and/or chamomile flower

Honey to taste

Directions: Bring all ingredients to a simmer in a covered pot for 10 mins. Strain and add honey to taste. Makes 2-4 servings