This savory broth is a lovely mix of creamy coconut milk, nourishing chicken broth, and is spiced with turmeric, ginger, black pepper, and garlic for a flavorful, anti-inflammatory sipping broth.
This is my savory version of “golden milk” – a traditional drink that is sweet and spicy. This version uses salt instead of honey, and chicken broth instead of water for a great way to mix things up. Plus, you get the benefit of homemade chicken broth! (Though, the recipe also works with store-bought as well).
I’ve been trying to add more turmeric to our diets lately, and this is a delicious way to do so. My kids love it! They like it especially if I add a handful of rice to give them something to bite into.
As homemade broths and stocks continue to gain popularity, flavored sipping broths are getting a foothold. Those who have followed a “nourishing” diet have long extolled the pleasures of sipping salted homemade broth in the morning chill. That idea is taking off now even commercially. I still enjoy an occasional cup or rich broth by itself, but I love flavoring mine. One example is this recipe. Another one of my favorites is my Simple Thai Broth from my cookbook, Ladled: Nourishing Soups for all Seasons. (Amazon links are affiliate).
AIP Note: This recipe is safe for you if you leave out the black pepper and use a gum free coconut milk/cream. If/when you can handle black pepper, add it, as it helps you get the benefit from the turmeric.
Recipe Notes: I use organic spices, and this brand of gum free Coconut Cream .
Golden Turmeric Sipping Broth
Ingredients:
- 4 cups of chicken broth
- 1 cup of whole fat coconut milk or coconut cream
- 1 teaspoon ground turmeric*
- 1 teaspoon ground ginger*
- 2-4 cloves of garlic, smashed and peeled*
- Generous sprinkle of ground pepper, (freshly ground, preferred)
- Unrefined salt
Directions:
In a medium pot, combine all of the ingredients and bring to a low simmer. Simmer, on low, or medium-low heat for about ten minutes. Remove garlic with a spoon, salt to taste, and enjoy! Serve 2-4.
Notes:
*I’ve also made this with fresh ginger and turmeric. Take 2-3 inches of turmeric and fresh ginger, and slice it on a diagonal. Add to broth instead of the ground versions. Remove the roots along with the garlic before serving.
*You can also add a pinch of cayenne pepper or red pepper flakes to give it a bit of a punch.
- 4 cups of chicken broth
- 1 cup of whole fat coconut milk or coconut cream
- 1 teaspoon ground turmeric*
- 1 teaspoon ground ginger*
- 2-4 cloves of garlic, smashed and peeled*
- Generous sprinkle of ground pepper, (freshly ground, preferred)
- Unrefined salt
- In a medium both combine all of the ingredients and bring to a low simmer. Simmer, on low, or medium-low heat for about ten minutes. Remove garlic with a spoon, salt to taste, and enjoy! Serve 2-4.
*You can also add a pinch of cayenne pepper or red pepper flakes to give it a bit of a punch.(Not AIP)
- 4 cups of chicken broth
- 1 cup of whole fat coconut milk or coconut cream
- 1 teaspoon ground turmeric*
- 1 teaspoon ground ginger*
- 2-4 cloves of garlic, smashed and peeled*
- Generous sprinkle of ground pepper, (freshly ground, preferred)
- Unrefined salt
- In a medium pot combine all of the ingredients and bring to a low simmer. Simmer, on low, or medium-low heat for about ten minutes. Remove garlic with a spoon, salt to taste, and enjoy! Serve 2-4.
*You can also add a pinch of cayenne pepper or red pepper flakes to give it a bit of a punch.(Not AIP)
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