Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Golden Milk

Golden milk, also known as haldi doodh in Ayurvedic medicine, is a healing powerhouse — reducing inflammation, boosting immune function, protecting against infections, etc. Plus it tastes really good!

The anti-inflammatory properties are largely due to curcumin, bioactive compounds found in turmeric.  The other spices — ginger, cinnamon, black pepper and cardamom —  contribute important anti-inflammatory, antimicrobial, antioxidant and anti-cancer benefits.

Ingredients (about 2 servings)

2 1/2 cups milk, preferably certified raw (or almond, coconut or other nut milk, but raw dairy is most nutrient dense and healing)

3/4 teaspoon ground turmeric

4 green cardamom pods, slightly crushed

1/2 inch fresh ginger cut into thin slices

5-6 whole black peppercorn

1 inch cinnamon stick (or 1/4 tsp. ground)

About 1/2 Tbsp. maple syrup, raw honey or other natural sweetener; adjust to taste. Optional: dash cinnamon or cardamom powder on top to serve

Instructions (can be made in advance, stored in ’fridge for up to 5 days; simply reheat before drinking)

  1. Add milk to a pan on medium heat. After a minute or two (when the milk is lukewarm) stir in turmeric powder. Then add crushed green cardamom pods, sliced ginger, black peppercorns and cinnamon stick.                                                                                         
  2. Add in the sweetener and whisk it all together; bring to a low simmer for 5 minutes. You don’t need to boil it, but it should be nicely hot throughout. 
  3. Remove pan from heat, cover with a plate or lid and let it sit for another 5 minutes for the flavors to steep. Strain the golden milk into serving cups. Sprinkle with cardamom or cinnamon powder before serving, if desired. Nice taken in the evening as a prelude to sleep.