Slow Cooker Golden Milk
A gentle, sunshine-colored mug for the darkest weeks of winter. Turmeric, ginger and a little honey warm slowly in milk, and the whole family can wind down with a cup before bed.
What you'll need
- 8 cups whole milk or unsweetened oat milk (1.9 L)
- 1 can (13.5 oz) coconut milk (400 ml)
- 1 tablespoon ground turmeric
- 1.5 teaspoons ground ginger, or 2 inch fresh ginger, sliced (5 cm)
- 1.5 teaspoons cinnamon, or 3 cinnamon sticks
- 0.25 teaspoon black pepper
- 1 pinch salt
- 0.33 cup honey or maple syrup (80 ml), to taste
- 2 teaspoons vanilla extract (10 ml)
How to make it
In the slow cooker, whisk the turmeric, ginger, cinnamon, pepper and salt with 1 cup (240 ml) of the milk until smooth.
Whisk in the remaining milk and the coconut milk.
Cover and cook on low for 1 1/2 to 2 hours, whisking every 30 minutes. Do not let it boil.
Stir in the honey and vanilla, and turn to warm.
Whisk everything except the honey and vanilla in a pot over medium-low for 10 to 15 minutes until steaming, then stir them in.
Glass: Mugs. Garnish: A dusting of cinnamon.
Chef's secrets
The pinch of pepper helps your body use the turmeric, and you won't taste it.
Turmeric stains: use a light-colored crock you don't mind, and rinse right away.
Whisk before each ladle, as the spices settle.
Use maple syrup instead of honey for children under 1 year.
Good to know
Keeps in the fridge for 3 days; shake before rewarming.
Holds on warm for up to 2 hours. Pantry check: all spices and the canned coconut milk are shelf staples.
