Golden milk is the cult moon milk.

Years ago, unaware of its Ayurvedic roots, I naively conjured the idea of an ancient yogic recipe that added turmeric juice and spice into milk. This is a blend that really wants to be on the planet. From its resurrection in the Moon Juice kitchen to now being widely enjoyed by the masses, it is a luminous recipe that is equally healing and pleasurable.

Turmeric root has a thousand and one virtues, including inflammation-soothing properties that are as effective as a painkiller for me. I find it works within about twenty minutes to address joint pain.

This nourishing Moon Milk delivers lifetimes of pleasure and a multidimensional taste experience. It speaks to the magic of medicinal traditions that expand beyond time and space, recalling the ancient phenomena of Ayurveda. If you can’t get fresh turmeric, you can substitute ½ teaspoon of ground turmeric, but it will have a distinctly different flavor.


12 ounces Almond Milk

1.15 ounce Fresh Turmeric Juice

2 teaspoons Raw Honey, or sweetener of choice

⅛ teaspoon Ground Cardamom

¼ teaspoon Ground Cinnamon

5 Whole Black Peppercorns (or 3 drops of Black Pepper Oil)


Combine all ingredients in a blender and blend on high until the peppercorns have fully broken down.

For Moon Dusting:

Enriching this golden potion with 1 teaspoon of lucuma powder adds to the inflammation-taming benefits of the turmeric, and will help cut down on the honey content, enhancing the inherent sweetness of the fresh turmeric root juice. Try halving your honey, or use none at all!

*Makes 16 ounces.

**Reprinted from The Moon Juice Cookbook by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Amanda Bacon.

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