for the turmeric paste
for the golden milk
coconut or almond milk
Combine all the ingredients for the paste, except coconut oil, in a small saucepan. Whisk over medium heat for 5 – 7 minutes.
Add the coconut oil and stir until melted. Adjust the thickness by adding a small amount of water or turmeric.
Allow mixture to cool, then store in a glass jar with a tight fitting lid in the refrigerator for up to 4 weeks.
To make your golden milk, whisk 1 teaspoon of your turmeric paste into 6-8 oz of warmed coconut or almond milk.
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