And if you are looking for more refreshing non-alcoholic drinks, make sure to check out our Strawberry Basil Limeade, Rosemary Mint Lemonade, Kale Pineapple Smoothie, and Ginger Iced Tea.

Virgin Pina Colada Ingredients

A frozen virgin pina colada recipe only requires a handful of key ingredients. It’s a short list of  tropical flavors, including the following ingredients:

• Frozen Pineapple: Look for frozen pineapple chunks in the frozen fruit section of your local grocery store. If you cannot find frozen pineapple, flash freeze fresh pineapple. To do so, simply remove the outer skin and core, then cut the pineapple into bite-size pieces. Place on a parchment-lined baking sheet and freeze for 30 minutes – 1 hour. You can also add more ice if frozen pineapple is unavailable.
• Coconut Milk: We used full-fat coconut milk to create a healthier (and mildly sweet) version. For a sweeter take, make a virgin pina colada with 3-ingredients by using 1 cup sweetened Coco Lopez Cream of Coconut (affiliate link) and omitting the coconut sugar – add more pineapple juice (or try coconut water) if you find the mixture to be a little too thick.
• Pineapple Juice: We think that unsweetened pineapple juice, usually found in a can, gives this Piña Colada mocktail an even more tropical flavor. Add more juice after blending based on your desired consistency. Swap it out for mango juice or orange juice for a different flavor.
• Ice Cubes: Ice adds a creamy, slushy, icy texture. You can also use about ½ cup crushed ice, which will blend more evenly.
• Coconut Sugar: Coconut sugar keeps it naturally sweetened with no refined sugar. Add more after blending if you would like it on the sweeter side.
• Garnish: Stick to the classic fresh pineapple wedge or pineapple slices and maraschino cherry. Or, give it a real warm beach vibe with fresh mint and a mini cocktail umbrella. Maple Whipped Cream or a dollop of Honey Ice Cream takes it that much more over the top.

How to Make Pina Colada without Alcohol?

Non-alcoholic pina coladas are ready in less than 5 minutes after a quick whiz in the blender. It is so refreshing and creamy, you will never miss the alcohol. Here’s how I like to do it:

1. Add ingredients to blender: In this order, place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
2. Blend: Start off on low power, then increase to high power and blend until smooth, about 30 seconds. Taste for sweetness and add more if desired.
3. Serve: Pour into a chilled cocktail glass. Garnish with pineapple wedges and maraschino cherries.

How to Make Ahead and Store Leftovers

While this homemade non-alcoholic pina colada is best served the moment it is made, there are a few steps you can take to get ahead. You can:

• Make Ahead: Prep and measure out all the ingredients in advance. Keep stored in the freezer and fridge, respectively.
• Storage: Leftover virgin pina colada mix can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
• Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!

FAQs

Other Non-Alcoholic Recipes You Might Also Like:

If you enjoyed this non-alcoholic pina colada recipe, I am pretty sure you will also like a few of our other mocktails. Below are our favorite summer sips that are worth checking out:

• Rosemary Lemonade
• Strawberry Basil Limeade
• Ginger Iced Tea

If you try this Pina Colada recipe without alcohol, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Virgin Pina Colada Recipe

Here’s a simple Virgin Pina Colada recipe that’s made with healthier ingredients without any refined sugars. With only four simple ingredients, you can make this non- alcoholic and refreshing drink in minutes. It is surely the best mocktail to enjoy on a hot summer day.

Course Non Alcoholic Drink

Cuisine Caribbean

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 serving

Calories 144kcal

Author Aysegul Sanford

Ingredients

• 2 cups frozen pineapple chunks (8 ounces)
• 1 can unsweetened coconut milk (13.5 ounces) – Shake well
• ½ cup unsweetened pineapple juice
• 1 cup ice
• 2 tablespoons coconut sugar more if necessary

Garnishes

• 4 wedges pineapple
• 4 Maraschino cherries Optional

Instructions

• Place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
• Blend until smooth. Taste for sweetness and add more if necessary.
• If preferred, pour into a glass and garnish with pineapple wedges and Maraschino cherries (if preferred.)

Notes

• Yields: This recipe yields ~ 32 ounces of virgin colada. Each serving is about 8 ounces.
• Chill your glasses: Place your glasses in the freezer at least 30 minutes before making this drink to ensure that they are super cold.
• Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
• Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!
• Rum: Turn this into a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.

Nutrition

Calories: 144kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 204mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

The post Virgin Pina Colada appeared first on Foolproof Living.

If you have never tried the combination of lime, strawberries, and basil, it is time that you start because it is out-of-this-world delicious. Sweetened with honey syrup, this strawberry basil mocktail recipe takes less than 10 minutes of hands on time to make and can be made ahead of time.

Ingredients:

You will need fresh limes, strawberries, basil leaves, water, and honey simple syrup (honey and water).

While you can use store bought lime juice, I highly recommend taking the time to juice your own because the difference between is taste is worlds apart. Freshly squeezed limes deliver a much more refreshing taste.

You might ask, how many limes will I need for 1 cup of lime juice? The answer is that it depends on the size of your limes, but I usually use 10-12 limes.

How To Make Strawberry Basil Limeade?

The recipe for this refined sugar-free limeade recipe has 5 folds:

1. Make honey simple syrup: Mix together 1 cup of honey with 1 cup of water in a saucepan over medium-low heat. Heat until honey fully dissolves. Set it aside to cool.

2. Zest & Squeeze lime: In order to up the lime flavors in my strawberry basil limeade, I zest the lime and add it into the honey simple syrup. It is an optional step but it is an easy way to make it even more delicious.
   Squeeze the limes and place in a large jug.
3. Prep strawberries and basil: Cut up strawberries in chunks and place it in the jug along with torn fresh basil leaves.
4. Add in water: Pour in 6 cups of water and now cooled honey syrup. Give it a stir, cover it with a lid (or cover it with stretch film),place it in the fridge, and let it rest for 2 hours, preferably overnight.
5. Serve: When ready to serve, fill glasses with ice, pour in strawberry limeade, and garnish with sliced lime, fresh basil, and chunks of strawberries.

Make Ahead & Storing Instructions:

• Make ahead instructions: You can make this basil limeade a day in advance. As a matter of fact, I recommend doing so. The time spent resting in the fridge brings everything together and makes the most delicious summer drink. Simply follow the recipe as written and give it a good shake before serving.
• Storage: If you are planning to serve it on the next day I recommend placing it in a bottle (I like 1 liter Weck bottles (affiliate link)) with a lid so that it will stay fresh. This way, it should stay fresh up to 3 days.

Variations:

With just a few quick swaps or addition, you can change up this easy strawberry and basil drink recipe.

• Use fresh mint instead of basil: I have made this strawberry basil drink many times by switching mint with basil. It is an easy 1 to 1 swap and just as refreshing and delicious.
• Muddle Strawberries with basil: I like to leave the strawberries in chunks but you can also muddle them with fresh basil leaves before putting them in the liquid mixture.
• Strawberry Basil Lemonade: Don’t have limes on hand? Use lemons and turn it into a lemonade.
• Honey Basil Simple Syrup: If you want more of a pronounced basil honey flavor, simply place a few fresh basil leaves in the honey syrup and let them steep for 10-15 minutes before adding it into the drink.
• Strawberry Basil Cocktail: If you want to turn this strawberry basil drink into a refreshing summer cocktail, you can add in a shot of (2 oz. per serving) tequila, vodka or gin. I honestly cannot imagine a better happy hour cocktail.

Other refreshing sugar-free drinks you might like

• Mint and Rosemary Lemonade
• Ginger Iced Tea
• Lemongrass Ginger Rhubarb Soda – Vanilla and Bean
• Strawberry Sweet Iced Tea (honey sweetened) – Perchance to Cook
• Need more inspiration? Check out all our easy drink recipes

Other strawberry drinks you might like

• Strawberry Champagne Margaritas
• Strawberry Banana Yogurt Smoothie

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Strawberry Basil Limeade Recipe

This Honey-Sweetened Strawberry Basil Limeade is a great drink that you can make during the hot days of summer. It is refreshing and refined sugar-free made with flavoring freshly squeezed limes with chunky strawberries and basil.

Course Non Alcoholic Drink

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 213kcal

Author Aysegul Sanford

Ingredients

To Make the Honey-Sweetened Simple Syrup:

• 1 cup honey
• 1 cup water

For the Limeade:

• 10-12 medium size fresh limes plus 1 more as garnish you need 1 cup of lime juice
• 1 cup strawberries sliced – plus more as garnish
• 1/4 cup fresh basil chopped – plus more as garnish
• ice
• 6 cups water

Instructions

To make the honey-sweetened simple syrup:

• Place honey and water in a small saucepan. Cook until honey is completely dissolved. Set aside and let it cool.
• Zest 3 limes and place the zest in the saucepan with the dissolved honey.

To make the limeade:

• Squeeze the juices of the limes. You should have at least one cup of lime juice.
• Place the honey mixture and lime juice in a pitcher. Add in sliced strawberries and chopped basil.
• Add in 6 cups of cold water and give it a good stir. Place it in the fridge to cool for at least 2 hours.
• When ready to serve, pour limeade into glasses filled with ice and garnish with chunks of strawberries fresh basil leaves, and a slice of a lime.

Notes

• Make ahead instructions: You can make this basil limeade a day in advance. As a matter of fact, I recommend doing so. The time spent resting in the fridge brings everything together and makes the most delicious summer drink. Simply follow the recipe as written and give it a good shake before serving.
• Storage: If you are planning to serve it on the next day I recommend placing it in a bottle with a lid so that it will stay fresh. This way, it should stay fresh up to 3 days.
  
• Got any questions about the honey syrup? Be sure to check out my Homemade Honey Simple Syrup recipe to get all your questions answered.

Nutrition

Calories: 213kcal | Carbohydrates: 60g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 180mg | Fiber: 4g | Sugar: 49g | Vitamin A: 109IU | Vitamin C: 47mg | Calcium: 54mg | Iron: 1mg

This recipe was originally published in May 2016. It has been updated with a few new photos and additional helpful information in April 2021. No changes have been made to the recipe.

The post Honey-Sweetened Strawberry Basil Limeade appeared first on Foolproof Living.

Since then, throughout the years, my husband and I enjoyed a cup of ginger tea here and there. However lately, with Vermont winter being a full force, this year we have been making some almost every day.

For the last few months, I have also been adding some turmeric into it as, similar to ginger, turmeric has a ton of antioxidants and anti-inflammatory benefits. They say it helps cleanse the liver, boost immunity, and help with digestion. With almost everyone around us being sick, a cup of this Turmeric Ginger Tea has been our natural medicine.

Ingredients:

The ingredient list for this ginger and turmeric tea is pretty short. All you need is fresh turmeric, fresh ginger, fresh lemon slices, honey (optional), and water.

Substitutions & Additions:

• Black pepper & oil: As I mentioned in my Golden Milk recipe in detail, one of the good-for- you components of turmeric is called curcumin. Sadly for us, our bodies cannot absorb it when we consume it by itself. This is where black pepper comes to our help. One of the active components in black pepper, piperine, is known to help us absorb the curcumin when they interact with each other. Additionally, curcumin is oil soluable meaning that it needs to interact with oil for us to benefit from its full potential.
  In short, while they are optional additions, a pinch of black pepper and 1/8 teaspoon of oil (any oil – coconut, avocado, grapeseed, EVOO, etc.) helps you take full advantage of turmeric’s benefits.
• Ground Turmeric & Ground Ginger: If you can’t get your hands on fresh turmeric, you can use dried turmeric powder. For 1-inch of turmeric root, I usually use ½ teaspoon of its dried version. The same amount works for ground ginger as well.
  However, please be aware that this recipe works best with fresh ginger and fresh turmeric.

About This Turmeric Ginger Tea Recipe:

There is hardly a recipe here. All you have to do is to place the chopped ginger and turmeric into a small saucepan, add in a few slices of lemon, cover it with water and bring it to a boil. Once boiled, strain through a strainer and serve with a slice of lemon.

The amount of ginger and turmeric you use totally depends on your preference. If you like it strong, use more and vice versa. I only used a few slices of lemon, but you can add in more if you prefer.

I like my Turmeric Ginger Tea just by itself, but my husband prefers it with some honey. If we have leftovers, I placed it in a jar, keep it in the fridge to enjoy the next day as a cold beverage.

If you liked this Ginger Turmeric Tea, you might also like:

• 10-Minute Turmeric Golden Milk
• Homemade Turmeric Paste
• Turmeric Smoothie Recipes

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Turmeric Ginger Tea Recipe

This Turmeric Ginger Tea has been my go-to drink all throughout the cold winter days that we are still getting used to. Though we have been enjoying this warm along with a little bot of honey, come summer, I plan on serving it cold. Made with only 5 ingredients, this heartwarming natural remedy for cold winter days is ready in less than 15 minutes.

Course Drink

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 21kcal

Author Aysegul Sanford

Ingredients

• 1 ½ inch turmeric root cut into small pieces
• 1 ½ inch ginger root cut into small pieces
• 3-4 slices of lemon plus more for serving
• Pinch of black pepper*
• Honey optional
• 1/8 tsp coconut oil* or ghee
• 4 cups of filtered water

Instructions

• Place turmeric, ginger, lemon slices, black pepper, honey, and coconut oil in a small saucepan. Pour in the water.
• Bring it to a boil. Strain. Serve immediately with a lemon slice and honey, if desired.

Video

Notes

• If you can’t get your hands on fresh turmeric, you can use dried turmeric powder. For 1-inch of turmeric root, I usually use ½ teaspoon of its dried version.
• If you have any leftovers, feel free to place into a jar, cover it tightly with a lid, and keep in the fridge up to a week.
• You can serve this drink cold, but it is best to add the honey while it is still hot so that it will be easier for it to dissolve.
• Black pepper & oil: As I mentioned in my Golden Milk recipe in detail, one of the good-for- you components of turmeric is called curcumin. Sadly for us, our bodies cannot absorb it when we consume it by itself. This is where black pepper comes to our help. One of the active components in black pepper, piperine, is known to help us absorb the curcumin when they interact with each other. Additionally, curcumin is oil soluable meaning that it needs to interact with oil for us to benefit from its full potential.
  In short, while they are optional additions, a pinch of black pepper and 1/8 teaspoon of oil (any oil – coconut, avocado, grapeseed, EVOO, etc.) helps you take full advantage of turmeric’s benefits.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post Turmeric Ginger Tea appeared first on Foolproof Living.

Recently, I have been into making homemade almond milk, almond milk latte, and almond-milk based smoothies. This is mostly because of the fact that we recently found out that my husband is lactose intolerant and has to follow a dairy-free diet. 

Almond Butter to Water Ratio

I find that the best ratio of almond butter to water for this fast almond milk recipe is using 2 tablespoons of almond butter for every one and a half cups of water used.

Recipe Ideas To Put It To Good Use:

You can pretty much use this almond butter milk recipe anywhere you use almond milk. Below are a few recipes to get you started:

• Smoothies
• Golden Turmeric Milk
• Almond Milk Oatmeal
• To serve it with your favorite homemade granola or any of your homemade cookies

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Almond Milk From Almond Butter Recipe

Recipe for Almond milk from almond butter - Need almond milk fast? Now you can make homemade almond milk in 2 minutes and flavor it with natural sweeteners like dates, maple syrup and vanilla. No soaking or straining required.

Course Drink

Cuisine American

Diet Vegan

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 2 servings

Calories 227kcal

Author Aysegul Sanford

Ingredients

• 3 cups of filtered water
• 4 tablespoons of almond butter

Optional flavorings:

• 2 pitted dates
• 1-2 teaspoons honey or maple syrup
• 1/4 teaspoon vanilla extract
• pinch of salt

Instructions

• Place water, almond butter, and flavorings (if using)  in a high powered blender.
• Blend in high power for 30-45 seconds or until thoroughly mixed.
• Serve immediately.

Notes

FAQs:

• Can I make this ahead? Since this no strain nut milk recipe literally takes a few minutes to make I do not recommend making it ahead of time.
• Can I double/triple, etc. this recipe? Absolutely. You can multiply this recipe and make as many servings as you want.
• Can I freeze it? I do not recommend freezing this almond milk recipe.
• What if I don’t have a blender? If you don’t have a blender you can also use a food processor to make this recipe. It might be a little messy and take a few more minutes but it is doable. Simply place all ingredients in the bowl of a food processor and blend until smooth.
• Storage: While (technically) it will be good for a day or two, we highly recommend making this drink on the day you plan to use it. You can store leftovers in a jar tightly fitted with a lid. Be sure to give it a good shake before serving.

The information in the nutrition card below does not include the calories coming from optional add ins.

Nutrition

Calories: 227kcal | Carbohydrates: 14g | Protein: 7g | Fat: 18g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 285mg | Fiber: 4g | Sugar: 8g | Calcium: 122mg | Iron: 1mg

The post Almond Milk From Almond Butter appeared first on Foolproof Living.

I learned how to make almond milk at home after I married my lactose-intolerant husband 8 years ago. Since then I make it on a weekly basis and have learned a thing or two about making it from scratch.

In this post, you will learn everything you need to know about DIY almond milk and how to incorporate it into your daily life.

Almond Milk Ingredients

The plain unsweetened homemade almond milk is made up of:

1. Raw, unsalted, and unroasted almonds: Almonds come in many shapes, sizes and forms like blanched, unblanched, sliced, slivered, and whole. There is also almond meal, almond flour, and almond butter.
   However, as long as they are raw, unsalted and unroasted you can use any of these almond varieties to make almond milk. 
2. Filtered water: You will need filtered water to soak and to make the milk. While you can also use tap water, I found in my recipe testings that almonds soaked in and made with filtered water last longer (which we will cover in more detail below)
3. Additional Flavorings: If you are not a fan of the plain unsweetened almond milk, you can add in additional flavoring agents such as vanilla extract, maple syrup, dates, and/or a pinch of salt. These are all optional ingredients and the amounts can be adjusted to your liking.

What Kind Of Almonds Should I Use

I think we can all agree that nowadays almonds come in all sizes, shapes, and forms. I thought it would be helpful to cover the types of almonds and almond products (i.e. almond flour/almond meal, almond butter, etc.) you can use to make almond your own milk.

Using Whole Raw or Blanched Almonds:

I almost always make my almond milk using raw almonds. I find that they are the best almonds for almond milk. They also are widely available and come in both unblanched or blanched.

If you are not familiar, blanched almonds are almonds with the skin removed. You can easily blanch almonds at home or buy them from the store.

The taste difference between almond milk made with or without the skin on is very minimal so feel free to use whichever one you have on hand.

Additionally, nowadays you can also find slivered and sliced almonds in the supermarkets. These are usually used as topping in cooking and baking. You can use them to make almond milk as they are just a different cut of raw (blanched or unblanched) almonds.

Just make sure that they are unsalted and unroasted.

Almond Flour & Almond Meal:

With gluten-free and paleo-friendly cooking and baking becoming so popular, nowadays most people stock almond flour and almond meal in their pantries. I personally make my almond flour at home and find that it is a cheaper alternative to store-bought almond flour.

If you are short on time, using almond flour or almond meal is one of the quickest ways to make almond milk at home as it does not require soaking.

Almond Butter:

You can also use almond butter to make almond milk. This is the fastest way to make almond milk as it eliminates the need to soak almonds and doesn’t require any straining of the leftover almonds (aka almond pulp.)

You can make your own almond butter at home by simply processing raw almonds in a food processor. This takes about 15-30 minutes of processing time depending on the type of food processor you own. 

If you are short on time, you can also buy almond butter from the store. I personally like almond butter with nothing added to it. Nowadays, most brands sell almond butter made from roasted almonds, which is fine to use in almond milk, but I personally like the variety that is made from unroasted almonds.

Soaking Almonds

If you are using raw almonds to make your almond milk, it is best to soak them for 8-12 hours. Our main goal with soaking almonds is to soften them to extract as much milk out of them as possible.

In addition, according to this article on Healthline, soaking almonds has some benefits such as decreasing the levels of phytic acid levels, improving digestion, which can improve the absorption of nutrients.

To soak almonds to make almond milk:

1. Measure a cup of almonds, rinse them under cold running water for 30 seconds, and drain.
2. Place them in a large bowl. 
3. Pour 2 cups of water over it. I personally use filtered water but you can also use cold tap water.
4. Cover it with a paper towel or plastic wrap.

How Long Do Almonds Need to Soak:

It is best to soak almonds overnight, somewhere between 8 to 12 hours. In the end, it is likely that the water in the bowl will look cloudy with white foam over it. This is normal. Simply, place the soaked almonds in a strainer and rinse under cold water.

They will look a little larger in size and softer in texture. This is also when you can easily peel them if you prefer to make your milk with blanched almonds.

How To Make Almond Milk Using Raw Almonds

The process of making almond milk is rather simple and requires only 5-10 minutes of hands-on time. Additionally, with the availability of different kinds of almonds, you can make almond milk in a few different ways.

Using raw, unsalted, and unroasted whole almonds are the most popular way of making almond milk.

You will need:

1. Soaked almonds
2. Filtered water
3. High powered blender such a Vitamix (affiliate link)
4. Cheesecloth and a strainer or a nut milk bag (affiliate link)
5. A bottle with a tight-fitting lid to place the milk.

To make it, simply place almonds in a high powered blender such as Vitamix. Pour the water over it. Start blending it at slow speed and then slowly increase it.

Initially, you will be able to see the almonds, but as it blends it will look like white milk. Depending on your blender, this process takes somewhere between 45 seconds to a minute.

How To Strain:

To extract the almond pulp, you can do two things:

1. Using cheesecloth and a fine mesh strainer: Place a fine-mesh strainer (affiliate link) in a large bowl. Fold a large cheesecloth (affiliate link) in half and place it in the strainer making sure that it is lining the bottom of the strainer with the edges hanging over the bowl. Pour the milk over the cheesecloth and let it drip until all the liquid is drained. You might have to use a spoon to help fasten the process by gently pressing the almond pulp.
   When all of the liquid is drained, remove the cheesecloth and strainer and pour the milk in a bottle with a tight-fitting lid.
2. Using a nut milk bag: If you are planning to make your own almond milk on a regular basis, buying a nut milk bag is a great idea. This one (affiliate link) is the one I use and recommend.
   To strain milk using a nut milk bag, place the bag in a large bowl, pour the milk over it, tightly squeeze all the juices out as much as you can until there is no liquid left. Pour the milk in a bottle with a tight-fitting lid and refrigerate.

What Happens To Almonds After Almond Milk:

If you are wondering what to do with almond pulp from making almond milk be sure to check out my guide on how to dry and use almond pulp along with ideas to use in recipes.

How To Make It Using Almond Flour or Almond Meal:

You can make almond milk with almond flour or almond milk. Doing so eliminates the soaking time so you can make almond milk in less than 10 minutes. 

How To Make – Using Almond Butter:

I find that the fastest way to make almond milk is by using almond butter. I especially love it because:

1. It takes less than 2 minutes and requires no straining. 
2. It requires no soaking of almonds.
3. You do not need to strain the almonds after they are blended.

Since this is my second favorite method, I shared a lengthy and detailed article/recipe about how to make almond milk using almond butter in a separate blog post. 

How To Flavor:

I personally like almond milk plain and unsweetened. However, if you are in the beginning stages or prefer your milk on the sweeter side you can certainly use natural flavorings to make it taste good.

Here are a few options:

• Maple syrup: I recommend starting with 1 or 2 tablespoons and adjusting the amount based on your preference. 
• Fresh dates: Be sure to add the pitted dates at the beginning of the blending process and blend well. I would start with 2 pitted dates for 1 cup of almonds & 4 cups of water. Adjust the amount according to your preference.
• Vanilla Extract: I use ½ teaspoon of vanilla extract just to enhance the flavors, especially if I am using my almond milk for making smoothies. On a personal note, I love vanilla almond milk so much that I can drink every day.
• A pinch of salt: As in all sweet recipes a pinch of salt enhances all the sweet flavors. Therefore, I recommend adding a pinch of salt if you are using sweeteners for your milk.
• Honey: If you don’t mind it being vegetarian you can also use honey as a sweetener. I would start with blending 1 or 2 tablespoons of honey and then adding more after giving it a taste.

How Long Does It Last:

There are many differences between commercial almond milk and its homemade version but I think the biggest difference is the shelf life.

The homemade version is usually good for 3-4 days whereas, depending on the brand, store-bought milk has a longer shelf life usually up to a month. Once it is opened, it should be consumed within 7-10 days.

Other notable differences between the homemade and store-bought versions:

• The number of ingredients: The homemade version includes just two ingredients (and the optional flavorings) whereas the commercial version includes other ingredients such as carrageenan, gellan gum, and tricalcium phosphate. Most of the additional ingredients are used to thicken the consistency and extend its shelf life.
• The taste: I think when you taste-test side by side the homemade version tastes more like almonds than the commercial version.
• The consistency: The store-bought version has a thicker consistency compared to the homemade version. Also, I found that the homemade version is more prone to separating, which is why I recommend giving it a good shake before using it.

How To Make Homemade Almond Milk Last Longer:

For the longest time, I thought that homemade almond milk lasted no longer than 3-4 days. However, when I read Tina’s post on how to make it last longer, I decided to put her methods to use.

In her post, she says that the answer to making it last longer is sanitation. In other words, you need to work super clean (and sanitized).

In short, you can make it last longer by:

• Blanching almonds in boiling water before soaking
• Soaking the almonds in the fridge in filtered water
• Using filtered water when blending and making sure that your blender is free of any residue (from pesto, soups, smoothies, etc.)
• Using the cheesecloth and fine mesh method and extracting the milk with the back of a spoon instead of using hands. You should also make sure everything that the ingredients touch is sanitized as well. 
• Sterilizing bottles by rinsing them with boiling water before filling them with the milk.
• Storing it in the fridge and keeping it in an airtight container.

By following her steps I was able to extend the life of my homemade milk to 7 days.

However, it did take a little bit more prep and work. Still, I think it is worth giving a try, especially if you are unable to consume it right away.

Can I Freeze This Plant-Based Milk

You can freeze raw almond milk. However, there are a few things you need to be aware of:

1. Place it in an airtight container: If you are planning to freeze it, be sure to place it in an airtight container or glass (these 1-liter Weck juice jars are my favorite – affiliate link) that is freezer friendly. Plus, it is a good idea to sanitize it before placing and freezing the milk.
2. It changes its color when it is frozen: Be aware that the color of the milk changes to more of a lighter yellow after it is frozen.
3. Thaw in the fridge: The best way to thaw almond milk is to do it overnight in the fridge. Do not live it outside as it will spoil.
4. Shake before use: Give it a good shake before drinking as it is likely that the pulp would have settled to the bottom and the part would have risen to the top.
5. Consume right away: You should consume it right away. Keep in mind that the shelf life of frozen almond milk is only 1-2 days.

How Would I Know If It Has Gone Bad:

A few ways to detect signs of spoilage of homemade almond milk are:

• Smell: This is the most obvious one. If it has gone bad then it will smell unpleasantly sour.
• Taste: It would have a sour taste instead of a neutral nutty taste
• Color: The color would be more of a light cream color than clean white.
• Thicker in texture: It would look clumpy with the pulp sunk at the bottom.

What To Do With Almond Milk:

One of the questions I hear often is how to get used to almond milk. I find that one of the easiest ways to enjoy it more is by blending it into your daily meals.

Here are a few things to make with almond milk:

• Blend it in smoothies: Use it in smoothie recipes in place of dairy milk like I did it this Turmeric Green Smoothie and Kale Pineapple Smoothie.
• Turmeric Golden Milk: Use it to make golden milk using turmeric paste for a quick heartwarming drink.
• Almond Milk Oatmeal or Apple Cinnamon Oatmeal: Use it instead of water or dairy milk.
• Use it in everyday recipes like Almond Flour Pancakes or add in a splash of it to make your Overnight Steel Cut Oats or Instant Pot Steel Cut Oats even more creamy and delicious.
• Serve it with cereals, overnight muesli or homemade chunky granola
• Add to your morning coffee for a dairy and lactose-free creamer

Homemade Almond Milk Nutrition and Calories:

According to this article I found on Healthline, a cup of (240 ml.) unsweetened almond milk contains about 30-50 calories, while the same amount of whole dairy milk contains 146 calories.

Additionally, according to the same article, it is low in calories and sugar and high in calcium, vitamin E and vitamin D. It also is vegan, dairy-free, paleo-friendly, and lactose-free.

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How To Make Homemade Almond Milk Recipe

Once you learn how to make almond milk at home you will never go back to buying it from the store again. Follow the recipe below for a basic almond milk recipe made with raw almonds or almond flour/meal. Are you in a rush and need almond milk fast? Try making almond milk from almond butter.

Course Dairy Free

Cuisine American

Prep Time 8 hours hours

Total Time 8 hours hours

Servings 4 cups

Calories 230kcal

Author Aysegul Sanford

Ingredients

• 1 cup 5.2 oz. raw unsalted almonds
• 4 cups of filtered water + more for soaking almonds

Optional Flavorings:

• 2 small pitted dates
• 1 tablespoon maple syrup or honey
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions

• Place almonds in a bowl. Add in 2 cups of filtered water over it. Let it sit on the kitchen counter for 8-12 hours. It is likely that the water in the bowl will look cloudy with white foam over it at the end of soaking. This is normal. 
• Place soaked almonds in a strainer and rinse under cold water. 
• Place the rinsed almonds in the bowl of a high-powered blender.
• Pour in 4 cups of water. 
• If using, add in the flavorings.
• Start blending it at slow speed and then slowly increase it. Initially, you will be able to see the almonds, but as it blends it will look like white milk. Depending on your blender, this process takes somewhere between 45 seconds to a minute.

Strain the milk in one of two ways:

• Using cheesecloth and fine mesh strainer (affiliate link): Place a fine-mesh strainer in a large bowl. Fold a large cheesecloth in half and place it in the strainer making sure that it is lining the bottom of the strainer with the edges hanging over the bowl. Pour the milk over the cheesecloth and let it drip until all the liquid is drained. You might have to use a spoon to help fasten the process by gently pressing the almond pulp.
• Using a nut milk bag: If you are planning to make your own almond milk on a regular basis, buying a nut milk bag is a great idea. This one (affiliate link) is the one I use and recommend. To strain milk using a nut milk bag, place the bag in a large bowl, pour the milk over it, tightly squeeze all the juices out as much as you can until there is no liquid left. Pour the milk in a bottle with a tight-fitting lid and refrigerate.
• When all of the liquid is drained pour the milk in a bottle with a tight-fitting lid and store it in the fridge.

Notes

FAQs answered (You can find longer and more detailed answers to these questions within the blog post above):

• Can I use almond flour/meal to make almond milk: Yes, you can. The best ratio for almond flour to water is 1 1/4 cups almond flour (~5.2 oz.) to 4 cups of water.
• How long does homemade almond milk last: As long as it is kept in an airtight container in the fridge, your almond milk should be fresh 3-4 days. 
• How can I make it last longer: I covered this in detail in the blog post above this recipe card. In short, you need to make sure you work as clean and sanitized as possible. Please refer to the blog post for more information on how to make almond milk this way.
• Can I freeze almond milk: You can. To do so, place it in a freezer friendly jar/container with a tight-fitting lid. Thaw overnight in the fridge. When fully thawed some of the almond pulp might sink at the bottom. Give it a good shake and consume within a day or two.

Nutrition

Calories: 230kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 286mg | Fiber: 5g | Sugar: 7g | Calcium: 107mg | Iron: 1mg

The post How To Make Almond Milk (A Comprehensive Guide) appeared first on Foolproof Living.

For her, having Turkish coffee was almost a daily ritual that had to be done with friends and family. More than anything, it was a way to celebrate her friendships and show gratitude to the ones she loved.

Though she worked most of her life, on those rare days when she was home, she would invite her friends over for coffee in the morning. Prior to their arrival, she would make me set up two trays: the first one with Turkish coffee cups and the second one with water glasses. We would always have something sweet to serve the coffee with. Although Turkish delights are more traditional, my mother loved serving hers with chocolate.

When her friends would arrive, it was my job to make and serve the coffee. After welcoming them, I would ask how they take their coffee and then immediately go to the kitchen to make it to their liking. It was such a proud moment for my mother when I would come out of the kitchen with the tray in my hand.

When I look back and think about it today, I realize how important it was for her that I understood the tradition behind it. I was very fortunate that I was allowed to drink coffee at a young age and learn to enjoy it through the family tradition.

In Turkey, when you go to somebody’s house, the first question isn’t if you want to drink Turkish coffee, but rather how you would like to have your coffee prepared. By how, your host is asking about the amount of sugar you would like to have in your coffee. To answer the question, you may say “sade” which means no sugar; “az seker” which means very little sugar; “orta”  which means with 1-2 teaspoons of sugar; or “sekerli”  which means with 3-4 teaspoon sugar.

Once you place your request, it is the responsibility of the person making the coffee to prepare it according to everyone’s individual sugar preferences. Usually, that person is the youngest girl of the house. As you can imagine, as the only daughter of our household, I’ve made more than my fair share of coffee in my lifetime. Therefore, I feel qualified enough to share my knowledge with you.

Ingredients You Need:

You will need:

• Cold filtered water
• Turkish coffee: Turkish coffee is much more finely ground than regular coffee. Even though you can grind it yourself, nowadays you can find it in most Middle Eastern or Mediterranean supermarkets. My favorite brand is Kurukahveci Mehmet Efendi (affiliate link).
• Cezve (a special wide-bottomed pot, usually made of copper) I have one similar to this Copper Turkish Coffee Pot (affiliate link) and have been using it for years.
• Turkish coffee cups: Here is a set (affiliate link) you can purchase
• Granulated sugar

How to Make Turkish Coffee

Making Turkish coffee is easy and requires no special skills, so long as you know a couple of tricks.

Here is how in a nutshell:

• Water: Always use cold, filtered water. To measure the amount of water for each cup, use the coffee cup you are going to use.
  When it comes to the water to Turkish coffee proportions my rule of thumb is 1½ “cup” of water per cup. Once again, the “cup” measurement is the coffee cup that you are going to serve the coffee in, rather than a standard measuring cup.

• Coffee & Sugar: For each cup of coffee, use a heaping tablespoon of ground coffee. If preparing a cup with sugar, add it in the very beginning, stirring the mixture until combined. However, if one or more of the guests prefer no sugar, prepare and pour that cup first. After returning the coffee pot to the stove, add in more sugar to suit the preferences of the remaining guests.

How To Cook Turkish Coffee

Slowly bring the mixture to a boil over medium heat. This will take 3-4 minutes, so keep a close eye on it. As the coffee warms, a dark foam will build.

It is customary and important to serve Turkish coffee with foam on top. When the mixture is close to a boil, use a teaspoon to transfer some of the foam into each coffee cup. Return the coffee pot to the stovetop.

As coffee comes to a boil, pour half of the coffee into the cups, over the foam. Return coffee pot to stovetop and boil the remaining coffee for an additional 10-15 seconds and fill the cups to the rim.

How To Serve:

To serve:

• We always serve Turkish coffee with cold (or room temperature) water, because a sip of water will allow the person to clear his/her palate before drinking coffee for the best enjoyment. In addition to water, most people like to serve it with a small sweet treat like Turkish delights, chocolate, candy, etc.
• When serving it is important to start with the eldest guest in the room. It is a sign of respect to acknowledge their age and considered disrespectful not to do so.
• Since this type of coffee is much denser than filtered coffee, it is not customary to drink more than one cup. I have read on some websites that some people add milk or cream to their coffee, but to be honest, I have never seen anyone in Turkey add milk or cream to their Turkish coffee.

Almost eight years after her passing, when I close my eyes and think about my mother today, I picture her with a Turkish coffee cup in her hand, telling stories of whatever is happening on that particular day. Though I want to continue our family tradition every opportunity I get, I know it will never be the same without her.

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How to Make Turkish Coffee At Home

Learn How To cook, brew and make Turkish Coffee at home from the way I learned from my mother with step-by step how-to photos along with the answers to frequently asked questions. 

Course Drink

Cuisine Turkish Cuisine

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Author Aysegul Sanford

Ingredients

• 3 Turkish coffee cup-sized cups of cold filtered water 1 1/2 cup per cup
• 2 heaping tablespoons Turkish Coffee ground
• Sugar – as requested

Instructions

• Place the sugar (if desired), water, and Turkish coffee in metal Turkish coffee pot (Cezve).
• Using a small spoon, stir briefly until just combined and place pot on stovetop.
• Slowly bring coffee mixture to a boil over medium heat. This will take 3-4 minutes, so keep a close watch.
• As the coffee warms, you will see a dark foam building up. Closer to it coming to a boil, using a teaspoon, transfer some of the foam into each of your two Turkish coffee cups. Return coffee pot to stovetop.
• As coffee comes to a boil, pour half of the coffee into the cups, over the foam.
• Return coffee pot to stovetop and boil the remaining coffee for an additional 15-20 seconds and pour the rest in to the coffee cups to the rim.
• Serve with water and Turkish delight.

Video

Notes

What if I am making Turkish coffee for multiple people with different sugar preferences?

If this is the case, you can do one of two things.

First, you can make them in different pots, but for that, you would have to have more than one cezve.

Second, you can start making it with no sugar, pour the first pour to all the cups and then add in the sugar in the second pour.

For example: Let’s say I making Turkish coffee for 2 of my guests. First, start with the person who wants his sade (with no sugar) and then continue with the second person who wants his orta (1-2 teaspoon sugar). Below are the steps I would follow to make them at the same time in one pot (cezve):

• Start by cooking water and coffee for 2 servings with no added sugar
• Pour your first pour halfway into two coffee pots.
• Boil the second pour and fill up the first serving with no sugar.
• Then add in sugar into the pot, mix it, and bring it to a boil before you top off the second serving. Since Turkish coffee is pretty thick and served in such a small cup, it will have enough sweetness.

Nutrition

Sodium: 2mg

The post How to Make Turkish Coffee appeared first on Foolproof Living.

So, if you are new to using turmeric in your cooking and/or have never tried your hand at making turmeric milk, this post is for you. With its incredible healing and calming properties, this easy and healthy vegan drink, also referred to as Turmeric Milk, is exactly what you need, especially if you are like me, feeling defeated by these cold winter days and are in need of a natural remedy for a night of restful sleep.

More on the health benefits later. First, let’s talk about what is turmeric milk, its benefits, and how it is made.

What Is Golden Milk

Gold milk is a traditional Ayurvedic drink made with turmeric root (or ground turmeric), milk (originally made with cow’s milk, but can also be made with plant-based and dairy-free milk like almond and coconut), black pepper, and oil.

However, in most recipes, it is also mixed in with other good-for-you ingredients like ginger root (or ground ginger). Though it is totally optional, it can be sweetened with unrefined sugars like honey and maple syrup.

If you do a quick research online, you will be presented with various other terms for golden milk. While I am sure there are some exceptions to the rule, they are essentially the same thing.

Below are some of the most common terms used for Golden Turmeric Milk:

• Haldi Doodh: Having originated from India, this is the original name for golden milk.
• Golden Milk Latte: Since it is made with warm milk mixed in with turmeric, some people also refer to this drink as golden milk latte, golden latte, golden turmeric latte, or turmeric latte.
• Turmeric Milk Tea: I have also found some people referring to this drink as “milk tea” or “golden milk tea.” I guess it is a British thing, but again it is essentially the same thing.

Golden Milk Ingredients

The ingredient list for golden milk is a short one, and all of them are basic pantry ingredients. Additionally, you can make this recipe using fresh turmeric or ground turmeric powder.

• Unsweetened and full-fat almond, coconut milk, oat milk, or regular milk
• A stick of cinnamon or ground cinnamon
• Fresh turmeric or ground turmeric powder
• Fresh ginger or ground ginger
• Coconut oil
• A pinch of black pepper
• Sweetener of your choice, such as maple syrup or honey.

How To Make Golden Milk – 3 Different Ways

Below, I outline three ways of making turmeric milk. As you read through it, you will see that the methods are pretty much similar but the ingredients used are variations of the same things.

I wanted to share this with you as the availability of these ingredients might be different based on where you live.

Method #1 – Using Fresh Turmeric – Golden Milk with Fresh Turmeric:

The first method is made by using fresh turmeric root. Here in Vermont, I usually find it in health food stores. It is not always available, but when I see it in the store I grab a bunch and store it in the fridge. It usually keeps well for a month in the fridge.

To make golden milk with fresh turmeric root, I mix unsweetened homemade almond milk with fresh turmeric root, fresh ginger root, a stick of cinnamon, a pinch of black pepper and a bit of coconut oil in a saucepan and cook (while I stir constantly) it in medium heat just until it starts simmering.

While there is no set rule as to how much you use for each of the aforementioned golden milk ingredients and it depends on your personal preference, I love the ratios below and think that it is a good place to start:

The sweetening agent here is totally optional and can be swapped with other sweeteners like honey or stevia. I personally try to avoid it as much as I can because I usually drink this golden latte before bed and prefer not to consume sugars right before I am getting ready to sleep. Still, it is up to you.

Method #2: Using Ground Turmeric or Turmeric Powder

The second method is to use turmeric powder, which is widely available.

Similar to the previous method, you can mix everything in a small saucepan and cook until it starts simmering.

Method # 3 Using Golden Paste (AKA Turmeric Paste):

Another method you can use to make turmeric gold milk is making it with turmeric paste (aka golden paste). If you are interested in making turmeric golden latte a daily habit then this method is for you.

If you are not familiar, the golden paste is made by mixing ground turmeric powder (aka turmeric spice) with oil (i.e. coconut oil), black pepper, water, and other Ayurvedic spices like ginger, cardamom, and cinnamon. You simply make a jar of it, keep it in the fridge, and incorporate it into your diet every day in no time.

Nowadays, most health food stores sell turmeric paste. However, it is quite easy to make it at home. You can find the recipe, a quick how-to video, and all the details of making turmeric milk from golden paste at home in this turmeric paste recipe blog post.

To make golden milk using turmeric paste, simply place a teaspoon of turmeric paste into a mug, pour some hot milk over it, and sweeten it with your favorite sweetener. Give it a good whisk and your golden tea is ready to enjoy.

How To Make Haldi Milk Video

A Few FAQs Answered For The Best Golden Milk Recipe

What Are The Benefits Of Golden Milk?

If you are familiar with Indian cooking, it is likely that you already know turmeric spice (also known as a golden yellow spice). Mainly a staple in their curry dishes, turmeric is known for its incredible healing properties.

Research shows that turmeric has many components that are good for our health, but the most well-researched and known active ingredient in turmeric is called curcumin. Its usage goes back to the ancient Ayurvedic practice and has been known to promote the holistic health of the body with its antioxidant, antibacterial, anti-cariogenic, and anti-inflammatory properties. (source)

Consuming food and drinks made with turmeric, such as this Turmeric Golden Milk, is known to:

• Help minimize joint pain and reduce inflammation
• Fight off various infections and build (and boost) immunity due to its antibacterial properties
• Help with a healthy glowing skin
• Delay diabetes as curcumin’s anti-inflammatory and antioxidant properties help moderate insulin levels. It has also been a way to help boost the effect of medications that treat diabetes.
• Protect the brain and improve memory functions in Alzheimer patients. The following comes from this site: “Studies show that curcumin may increase levels of brain-derived neurotrophic factor (BDNF). BDNF is a compound that helps your brain form new connections and promotes the growth of brain cells.”
• Tame heartburn and indigestion issues
• May reduce joint pain from osteoarthritis and rheumatoid arthritis thanks to turmeric’s anti-inflammatory properties.

Why Do We Use Black Pepper & Oil In Golden Milk Recipe

At this point, you might be wondering why we are using black pepper and coconut oil in this recipe. It will be a little bit technical, but I will do my best to explain:

First, let’s start with why we use black pepper:

As we discussed earlier, the key compound in turmeric is called curcumin. This is what makes turmeric so healthy and good for us. However, sadly for us, our bodies cannot absorb (into our intestines and bloodstream) curcumin when we consume it just by itself.

This is where black pepper comes to our help. One of the active components in black pepper, piperine, is known to help us absorb the curcumin when they interact with each other.

In other words, a pinch of freshly ground black pepper helps our body to take in some of the benefits of this magical golden spice.

Second, let’s talk about why we use coconut oil:

The ancient Ayurveda practice makes golden milk tea with a little bit of ghee. The reason for this is that curcumin has poor solubility in water. In other words, in order for us to benefit from its full potential, turmeric needs to come in contact with oil.

In my version here, I used coconut oil as it is widely available, but if you have access to ghee feel free to use that instead.

Here you might ask, how much coconut oil should I use? I find that most recipes use a tablespoon of oil for 2 servings, which (depending on the milk you use) yields approximately 2 cups of turmeric golden milk.

If you read the recipe below, you will see that I do not recommend boiling it. Rather, I bring it to a gentle simmer and serve. This is intentional because, according to this article, cooking turmeric for long durations may lead to a loss of curcumin compound of turmeric.

What Milk Should I Use?

The original recipe for golden milk is made with cow’s milk. However, I usually use plant-based (dairy-free) milk like oat milk, unsweetened almond milk, cashew, or coconut milk.

Amongst all the different types of milk I tried, I find that turmeric with coconut milk delivers the most creamy and silky drink. My second favorite is unsweetened almond milk, as it is a little lighter, but it is just as good.

You can also blend your favorite milk with some water to make it lighter. So feel free to try the recipe and make adjustments to your liking.

When To Drink Golden Milk? Does it help you sleep?

One of the most asked questions is, “When is the best time to drink turmeric milk?.” The short answer is that you can drink this beverage any time you want. However, most people, myself included, prefer to drink turmeric milk right before bed to get a good night’s sleep. It’s especially good for when you’re feeling under the weather.

This is also why some people call this drink “Golden Night Pill,” as drinking a glass of turmeric golden milk before bed is known for its ability to fight nighttime coughing, which hopefully results in a more restful night’s sleep.

Additionally, studies suggest that a cup of warm turmeric milk before bed promotes relaxation, lowers anxiety levels, fights inflammation, and as a result, helps with a good night of sleep.

With this being said, when I am drinking it at night, I do my best to drink turmeric milk without any sugar. Having been the daughter of a dentist, I learned at a young age that sleeping after consuming sugary foods (i.e., hot milk with honey) before bed will result in cavities. So be sure to brush your teeth well after consuming it.

Golden Milk Side Effects

I think it would be wrong if I didn’t talk about the side effects of consuming too much turmeric. As in most things in life, turmeric milk and turmeric should be consumed in moderation.

But you might ask, how much is too much? According to this article, we should not consume more than a teaspoon of ground turmeric spice a day. And if you are using fresh turmeric, we should limit it to 1.5 to 3 grams a day. Otherwise, excess usage of turmeric may result in an upset stomach, allergic reactions, risk of kidney stones, diarrhea, and nausea.

Do I need to peel it if I am using fresh turmeric root?

It is up to you. I personally like to peel it, but you can use it without peeling it if you give it a good wash.

How to prepare raw turmeric (and ginger)? Do I slice it or use a zester? 

Again, it is totally up to you. You can do both ways. I personally use a zester (affiliate link) so that I can get all the goodness out of it, but it is up to you.

Calories in Turmeric Milk:

The amount of calories in golden turmeric milk depends on the ingredients used. However, the recipe below, made with unsweetened almond milk and a teaspoon of maple syrup, is 146 calories. Please refer to the nutritional label underneath the recipe for more information.

What does golden milk taste like?

Golden Turmeric milk has a nice warm, earthy taste with a little bit of citrusy bitterness. It has a very soothing taste when mixed in with other ingredients like ginger, cinnamon, milk, and oil.

Whether you want to reduce inflammation, boost your immune system, get some relief from a never-ending cough, or drink this Indian spice latte for sleep, it is a fantastic natural remedy that you can make in less than 10 minutes. I hope you’ll give it a try, find the relief you need, and enjoy it as much as I do.

Other Turmeric Recipes You Might Like

• Turmeric Ginger Tea
• Ayurvedic Detox Tea – Feasting At Home
• Overnight Turmeric Chia Oats – Vanilla and Bean
• Green Turmeric Smoothie

Print

Turmeric Golden Milk Recipe

Learn how to make Turmeric Golden Milk: Made with turmeric, cinnamon, ginger, black pepper, coconut oil, and almond milk, this is an easy Ayurvedic drink recipe that offers a lieu of healing properties. Whether you are trying to reduce inflammation, get some relief from a terrible cough, or get some glow on your skin, this soothing drink is guaranteed to offer you the comfort you need.

Course Drink

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 147kcal

Author Aysegul Sanford

Ingredients

• 2 ½ cups unsweetened and full fat almond or coconut milk
• 1 stick cinnamon or 1/4 teaspoon ground cinnamon more as garnish at the end
• 2 inches fresh turmeric sliced or 1 ½ teaspoon ground turmeric spice
• 1 inch fresh ginger sliced or ½ teaspoon ground ginger
• 1/2 teaspoon coconut oil
• Pinch black pepper
• 1 tablespoon maple syrup or honey or more to taste

Instructions

• Place milk, cinnamon stick, turmeric, ginger, coconut oil, and black pepper in a small saucepan.
• Cook, stirring frequently, until warm but not boiling.
• Give it a taste and add in your sweetener.
• If you used fresh turmeric and ginger, strain it to your cups. If not, divide it in two mugs.
• If preferred, sprinkle with ground cinnamon. Serve.

Video

Notes

• The calorie information listed in the below nutrition label is for Turmeric Golden milk made with unsweetened almond milk. If you decide to use unsweetened full-fat coconut milk, the calorie count goes up to 549 calories.
• Storage and reheating: You can store leftovers in an airtight container in the fridge for up to 2 days. When ready to reheat, simply place it in a saucepan and warm it on the stove until it is warmed through (I do not recommend boiling it for a long time.)
• Golden paste: If you are short on time or want to make this Ayurvedic drink a part of your daily routine, alternatively, you can make it in just a few minutes by using my golden paste recipe.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 409mg | Potassium: 87mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 403mg | Iron: 1mg

The post 10 Minute Golden Milk Recipe (Turmeric Milk) appeared first on Foolproof Living.

It actually started with this Turmeric Ginger Tea. It was the perfect drink to sip on all day long in front of the fireplace. We still enjoy that quite often, but lately, we are also making Turmeric Golden Milk. It is especially great when you get a cold or have a cough that is hard to get rid of.

I recently wrote a recipe for my favorite Turmeric milk recipe and talked about different ways of making it. One of those ways was with using turmeric paste.

Nowadays, you can find jarred turmeric paste in health food stores, but I make my own so I thought I can share that recipe here with you.

If you are like us, find comfort in a cup of hot turmeric milk latte in these cold winter days and want to be able to make it quickly, this post is for you.

What is Turmeric Paste

Turmeric paste (also known as turmeric powder paste) is a combination of ground turmeric, oil (this could be coconut oil, ghee, or other neutral oils), water, ground black pepper, and other spices (like ground cinnamon, cardamom, and ginger) heated until melted and turned into a paste for the purpose of using it in turmeric milk, smoothies, curries, etc.

Although turmeric can be effective on its own, by mixing it with other good-for-you ingredients like cinnamon and ginger we get to enhance its healing properties. With that being said, you can make this paste just by using turmeric powder, coconut oil, black pepper, and water.

This turmeric paste can be kept in a jar in the fridge to use in various recipes. More on that below.

How To Make Turmeric Paste (aka Golden Paste)

I make my turmeric paste by mixing ground turmeric spice with grated (or zested) fresh ginger, ground cinnamon, coconut oil, black pepper, and water in a small saucepan in medium heat. I whisk it constantly until the oil fully melts.

I use fresh ginger because it is widely available, but you can also use a teaspoon ground ginger instead of its fresh version.

It is important that you do not overheat it as the primary compound in turmeric, curcumin, loses its benefits when it is cooked for longer periods.

Here you might ask, what is the best ratio of turmeric to black pepper and turmeric to coconut oil? Below is the formula that I follow:

• ½ cup ground turmeric spice
• 1 tablespoon ground cinnamon
• 1 teaspoon fresh ginger, grated
• 1 teaspoon black pepper
• ¼ cup coconut oil
• 1 cup water

Once the oil fully melts and everything is fully mixed, I transfer it to a medium-sized airtight jar and keep in the fridge to use whenever I want.

This turmeric paste recipe makes just a little more than a cup of turmeric paste.

How To Make Turmeric Milk Using Golden Paste

The best thing about turmeric golden paste is that you can make turmeric golden milk in just a few minutes without having to get any other ingredients out. All you have to do is to mix a small amount of it with some hot milk.

I think how much of it you use is a personal choice, but I usually like it best when I mix 1 teaspoon of turmeric golden paste with 1 ¼ cups of milk.  In terms of milk, I prefer either unsweetened almond milk, coconut milk or a combination of both.

My favorite sweetener is maple syrup, but you can use honey as well.

Here is a quick how-to video showing you how I make this turmeric paste and use it to make a cup of golden milk for myself:

Turmeric Paste Benefits

I don’t know about you, but I do my best to avoid taking pills if I can find a natural way to treat my health issues.

For centuries turmeric has been a staple and a go-to spice in Indian and Chinese cuisines and used for a variety of health problems. Nowadays, it is very popular in Western cultures due to its antioxidant, antibacterial, anti-carcinogenic, anti-inflammatory properties.

And turmeric is one of those great natural remedies. Studies show that the primary compound in turmeric, curcumin, is known to help reduce inflammation, prevent skin-related issues and allergies, reduce joint pain, and help our bodies build stronger immune systems. (SOURCE)

I personally consume turmeric golden milk when I have a terrible cough that I just can’t get rid of. Drinking a cup of turmeric golden milk right before bed magically soothes my chest and gives me a relief from coughing, which later helps me get a good night sleep.

You can read more about the benefits of turmeric in detail in this Turmeric Golden Milk recipe post.

How Long Does Turmeric Paste Last

As long as it is kept in an airtight jar (or container) in the fridge, it will last up to 2 weeks.

What Are Some Other Ways to Use

I usually use golden paste to make golden milk, here are some other ideas to put it to good use:

• Mix ½ teaspoon of turmeric paste into yogurt, top it off with your favorite granola for breakfast
• Add a teaspoon (or less) in your favorite smoothies for an additional boost of nutrition
• Mix it with plain yogurt and drizzle it over roasted vegetables
• Blend it in your salad dressings
• Mix a small amount of it with your favorite nut butter (i.e. almond or peanut butter) and spread it on toast.

How Much Turmeric Per Day

While its benefits are a mile long, you might want to stay away from consuming excessive amounts of turmeric. Because, overuse of turmeric may result in an allergic reaction on skin, nausea, risk of kidney stones, diarrhea, and upset stomach.

Additionally, you should stay away from turmeric if you have kidney stones, gall bladder diseases, iron deficiencies, and diabetes. (SOURCE)

But how much turmeric should you take in a day? According to this article, you should limit your ground turmeric intake to 1 teaspoon a day and fresh turmeric root intake to 1.5 to 3 grams a day.

Can’t get enough of turmeric recipes? Try my delicious Turmeric Smoothies.

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Turmeric Paste Recipe

If you are looking for an anti-inflammatory paleo friendly Turmeric Paste, than look no further! This easy to make turmeric paste is made with ground turmeric, fresh ginger, cinnamon, black pepper and coconut oil. It is ready in 10 minutes and can be stored in the fridge up to 2 weeks.

Course Condiment, Non Alcoholic Drink

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

• ½ cup ground turmeric spice
• 1 tablespoon ground cinnamon
• 1 teaspoon fresh ginger grated or minced
• 1 teaspoon black pepper
• ¼ cup coconut oil
• 1 cup water
• optional maple syrup or honey to taste

Instructions

• Place ground turmeric, ground cinnamon, fresh ginger, black pepper, coconut oil, and water in a small saucepan and place over medium low heat.
• Whisk to combine and cook until it forms a paste and coconut oil is fully melted.
• Transfer to a jar with a lid. Let it cool to room temperature and store in the fridge up to 2 weeks.
• When ready to make turmeric golden milk, place a teaspoon of turmeric paste in a mug and add in hot milk of your choice. Taste for sweetness and add in maple syrup or honey. Give it a stir and enjoy.

Video

Notes

• The calorie information does not include any calories coming from optional sweeteners.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 25mg | Iron: 4mg

The post How To Make Turmeric Paste appeared first on Foolproof Living.

Most of the time, our preferred vacation spot would be somewhere along the Mediterranean coast. Since we lived in the northern part of Turkey, this meant driving somewhere between 10-12 hours to the South in the hot summer sun.

Back in those days, we didn’t have an air-conditioned car so operating under the sun for that long required something to keep us refreshed.

My mom’s solution to the problem was this rosemary lemonade. She would start making it a day in advance with a bag full of fresh lemons and herbs and would put it in a large ice-filled beverage with a dispenser. We would sip on it throughout the trip.

To this day, every time I drink this lemonade my mind directly goes to those days of my childhood. I recently made it again and my husband thought that it was the best lemonade he had so I thought I should share it here with you.

How to make mint lemonade with rosemary:

The process of making this Vanilla Lemonade with Mint and Rosemary has 3 parts:

First, place medium mesh strainer in a bowl. Set it aside.

Scrape the seeds of the vanilla pod and place them in a small bowl. Do not discard the vanilla pod.

Second, slice whole lemons and place them in the strainer. Add in fresh mint leaves, fresh rosemary sprigs, Sucanat (natural sugar – this brand is the one I use – affiliate link) and vanilla seeds and pod.

Give it a message using your clean hands. I usually wear disposable gloves to do this. The whole purpose of doing so is to get some of the juices of sliced lemons and their zest out and make sure that both lemons and fresh herbs are coated with sugar and vanilla.

Cover it with plastic wrap and place it in the fridge for at least 3 hours, preferably overnight.

Finally, take it out of the fridge and message the lemons, pressing through the strainer, until all of their juices are out. Remove the solids and pour the juices in the bowl into a large bottle.

Give your vanilla lemonade a taste. It should super sweet and sour. Add in 8 cups of cold water and pour it into a large jug filled with ice. Give it a stir and serve.

What makes this homemade lemonade better than other recipes

In my opinion, there are 3 things that make this the best rosemary lemonade recipe:

1. Using fresh mint and fresh rosemary: My mom used to say, herbs are like perfume they finish the dish and make it better. This recipe is an excellent example of that. Letting the fresh herbs sit in the strainer with sugar, lemons, and vanilla pod let them release their flavors and infuse into the lemonade.
2. Time: Letting everything sit for a few hours let the flavors mingle and give enough time for the juices of the lemon to release into the bowl.
   My mom always made it a day before and let it sit in the fridge. If you have time, I highly recommend doing so.
3. Lemon Skin: Most lemonade recipes discard the lemon skin, but I think lemon zest has a lot of flavors that should not be wasted. Letting the sliced lemons (with the skin on) sit in the strainer with the other ingredients and later messaging it allows the oils in the skin release into the lemonade.

Other refreshing non-alcoholic drink recipes you might like:

• Strawberry Limeade
• Ginger Ice Tea

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Mint and Rosemary Lemonade with Vanilla

An easy to make vanilla rosemary lemonade infused with fresh mint. With just a little bit of prep work, you can easily make lemonade at home.

Course Drink

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 177kcal

Author Aysegul Sanford

Ingredients

• 8 large lemons washed and sliced in 1/2 inch slices
• 1 cup Sucanat Natural sugar or granulated sugar
• 10 sprigs of fresh mint
• 2 sprigs of fresh rosemary more as a garnish
• 1/2 vanilla bean scraped seeds (or 2 teaspoons of vanilla extract)
• 8 cups of cold water
• ice

Instructions

• Place medium mesh strainer in a bowl. Set it aside.
• Scrape the seeds of the vanilla and place them in a small bowl. Do not discard the vanilla pod.
• Place lemon slices, sugar, mint, rosemary, vanilla seeds, and pod in the strainer.
• Using your clean hands, gently massage the lemons to (1) get their juices out and (2) mix everything. 
• Cover it with plastic stretch film and place it in the fridge for at least 3-4 hours or preferably overnight. 
• In the morning, again using clean hands massage the lemons to get all their juices out. Strain and discard the solids. 
• Pour the concentrated lemon juice into a large pitcher (or jug) and stir in 8 cups of cold water. 
• Pour into mason jars filled with ice and garnish with fresh rosemary.

Nutrition

Calories: 177kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 218mg | Fiber: 4g | Sugar: 37g | Vitamin A: 102IU | Vitamin C: 77mg | Calcium: 55mg | Iron: 1mg

This vanilla lemonade recipe was originally published in 2014, but updated in July of 2018 with some additional helpful information.

The post Mint and Rosemary Lemonade with Vanilla appeared first on Foolproof Living.

The best part of it is that they serve them as sweetened and unsweetened. I prefer unsweetened whereas my husband, Dwight, loves sweetened drinks.

Speaking of my husband, he is a big fan of having a non-alcoholic drink as a pick me up or with his meals during the day. Cold teas like Tazo peach and green tea that they sell in Starbucks are his favorite.

However, finding those here on Virgin Gorda is almost impossible. Since he cannot find Tazo Teas, he usually goes for Coca-Cola, which I am not too happy about because it is not healthy.

So I am always on the look out for drink ideas that I can make at home and have it readily available in the fridge for Dwight.

We were served this Ginger Iced Tea recipe in Jungle Bay for lunch on our first day. We both loved it and ordered it several times. On our last day, Joanne, the Food and Beverage Manager, came to say goodbye to us with a bag full of fresh ginger in her hand. She explained to me how they make, our favorite, Ginger Ice Tea.

I was so happy as I was looking forward to trying the Pumpkin Ginger Soup that she showed us how to make, during the Caribbean Cooking class, as well as this ice tea.

When we came home first thing Dwight asked was to make some Ginger Ice Tea. So I did.

How To Make Ginger Iced Tea:

The process of making this iced ginger tea has just a few steps:

1. Steep the ginger in boiling water: Pour the boiling water in to a heatproof glass pitcher. Add the ginger and let it sit for 15 minutes.
2. Squeeze lemons & and limes: In the meantime squeeze the juices of lemons and limes.
3. Strain & sweeten: Strain the ginger and water mixture through a fine-mesh strainer. Add honey (or sugar) when it is still hot and mix thoroughly. Taste it and add in more honey if you like.
4. Let it cool: Place some ice cubes in the pitcher and add the juice of the lemons and limes.
5. Add in optional flavoring agents: Stir in fresh mint leaves or a splash of vanilla if you’d like.
6. Give it a mix & serve: Mix thoroughly. Serve it with freshly sliced limes and leaves of fresh mint.

Sugar vs Honey:

Instead of using granulated sugar I used honey thinking that it is somewhat healthier. You can use splenda, stevia, agave or natural sugars like coconut or maple sugar.

The refreshing taste of fresh lime and lemon juices mixed with the tangy flavor of shredded fresh ginger is heavenly.

In order to ensure that it will keep its freshness (and flavors) for a couple of days I put slices of lemons and limes in the pitcher. I serve it with lots of ice and more fresh mint leaves.

In the never-ending hot days of the Caribbean, this Ginger Ice Tea is, for sure, a star in our fridge.

If You Liked This Dominican Ginger Tea, You Might Also Like:

• Rosemary Lemonade
• Herbal Iced Tea
• Blueberry Hot Toddy
• Strawberry Basil Limeade
• Turmeric Ginger Tea
• Need more inspiration? Check out all our drink recipes.

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Dominican Style Ginger Ice Tea

Dominican Style Ginger Ice Tea: A recipe where fresh ginger shines. Made with freshly squeezed lemons, limes and fresh mint leaves and sweetened with honey, this drink is a refreshing non-alcoholic beverage that you can serve every member of your family.

Course Drink

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 cups

Calories 26kcal

Author Aysegul Sanford

Ingredients

• 2 3- inch pieces of fresh ginger peeled and shredded
• 8 cups of boiling filtered water
• 6 juicy lemons freshly squeezed
• 3 juicy limes freshly squeezed
• 7 more or less tablespoons of honey or any sweetener of your choice
• Mint leaves optional
• 10-12 ice cubes

Instructions

• Pour the boiling water in to a heatproof glass pitcher. Add the ginger and let it sit for 15 minutes.
• In the mean time squeeze the juices of lemons and limes.
• Strain the ginger and water mixture through a fine mash strainer. Add honey (or sugar) when it is still hot and mix thoroughly. Taste it. At this point you want it to be sweeter than you would normally like.
• Place some ice cubes in the pitcher and add the juice of the lemons and limes.
• Mix thoroughly and add more honey to sweeten it, if necessary. If it is too sweet you can add more water.
• Serve it with freshly sliced limes and leaves of fresh mint.

Nutrition

Calories: 26kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 38mg | Calcium: 25mg | Iron: 1mg

The post Dominican Style Ginger Iced Tea appeared first on Foolproof Living.