You’ve probably heard of golden milk, but have you tried golden butter?
Indians have been adding turmeric and black pepper to food for millennia in order to promote health, immunity, faster healing, and overall wellness, and we’re finally catching on in the west.
Golden butter is a great way to easily infuse more of turmeric’s healing properties into your food without a lot of effort.
And adding black pepper activates the curcumin in the turmeric which makes it so incredibly good for you.
And guys, this stuff tastes soooo good.
When I first made it I ended up eating way too much toast just to have an excuse to slather this golden butter on.
At a certain point I had to cut myself off.
I mean, how much toast can you reasonably eat without feeling it clogging up your system?
But still couldn’t resist the golden butter, so I found myself eating small spoon-fulls of it straight from the bowl!
The recipe I’m going to share with you has another secret ingredient: Coriander.
Coriander has antioxidant properties that, when combined with butter, may protect against the negative effects of high-temperature cooking.
So, want to know how to make golden butter?
- 1 tbsp whole coriander seeds
- 1/4 tsp whole black peppercorns
- 8 oz grass-fed butter
- 1 tbsp turmeric powder
- 1 tbsp whole cumin seeds
- 1/4 tsp whole mustard seed
- 1/4 tsp whole fenugreek
- 2 garlic cloves, coarsely chopped
- 1 tsp ground ginger
- 1/4 tsp cinnamon powder
In a small, dry pot, heat up all whole spices over medium-low heat until you start to smell them.
Just before the spices start to brown, remove them from heat and grind them in a spice or clean coffee-grinder.
Return them to the pot and add the other ingredients, heating everything over the lowest heat possible until butter is fully melted. Allow to heat for another 10-20 minutes so the flavors have time to infuse into the butter.
Strain through a fine-mesh tea strainer or nut milk bag into a bowl or glass storage container.
Golden milk can either be refrigerated for up to three weeks or enjoyed at room temperature within a week (trust me, it won’t last that long!)