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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This sounds amazing and so nourishing. I recently had sipping broth at a vegetarian restaurant – chickpea miso, chaga tea, ginger, toasted sesame oil – very yummy, but I do feel for me the addition of bone broth heals me at a deeper level.
Oh, that sounds good too! My husband really loves miso. Thanks for sharing!
I would like a milk free category for those of us who are allergic and/or can’t tolerate milk products. You have an egg free and a gluten free category. Could you add milk free?
Hey Jeanette!
You can find all of the recipes without dairy, or dairy substitutes under the “dairy-free” category. You can find it on the side bar under categories, or you can go directly here. 🙂
Genius! It sounds so nourishing. Thanks Kimi.
When I saw the picture, the first thing that popped into my head is , “She makes kadhi?!!?” Kadhi is a spiced buttermilk soup/curry made in India, but it has similar spicing to this and you can drink it too. I know some Indian families who make “turmeric milk” in the winter as it’s supposed to be warming and good for you. It looks a lot like this but it’s just milk and turmeric. Tasty 😛
I love sipping on broth! It’s a great alternative to sweetened drinks any time of day.
Can you use organic milk? Not a fan of coconut or coconut milk. Thanks
I was wondering the same thing. I don’t see why not, though. I’ve made golden milk with regular cow’s milk and it was fine. When I get enough to make my broth, I’m certainly going to try this!
Can you refrigerate and reheat?
Absolutely!
This sounds really good as I was trying to find a way to consume chicken broth for my leaky gut without making a full fledge soup since it’s gross to drink the broth on it’s own lol. One minor edit…The recipe says “In a medium both” but I think you meant to say pot lol. 🙂
Lol! Thanks for pointing that out. Will fix. 🙂
Genius! It sounds so nourishing. Thanks Kimi.
Thanks! Hope you enjoy it. <3
Can I use reduced fat coconut milk?
For this recipe, the creamier the better, but I don’t think it would hurt! My only concern would be it tasting watery.
I subbed for the beef broth I had in the fridge but it was so delicious. This is such a great recipe!
Oh, thanks for letting me know! I haven’t tried it with beef broth yet!
This was amazing! I used lamb broth (just because it’s what we had on hand), and added some cinnamon, cloves, anise, and coriander. Also used 1/2 cup of heavy cream instead of coconut. This was so smooth, nourishing, and comforting. Loved it!
So glad it worked out for you, and yum on the changes!
Your site is awesome, so glad I found it. This is such an interesting recipe, I’m going to try it this week!
This was pretty good. We have to use no salt added broth because of my husband’s heart condition but the garlic and coconut still gave it flavor! Will make again