This project takes about five minutes to make. These turmeric bombs are full of anti-inflammatory spices, and they make it easy to get a lovely cup of Golden Milk or Golden Sipping Broth on a daily basis. Yay for a simple way to enjoy the benefits of these beautiful spices!
To make it hassle-free, I use silicone molds (this one) to make them. I tried just pouring the whole mixture into a small container and cutting off pieces to use, and it was not effective.
Turmeric gets a lot of attention for its possible benefits. According to the University of Maryland, “Turmeric (Curcuma longa) has been used for 4,000 years to treat a variety of conditions. Studies show that turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive problems.” (Read more here).
For similar reasons my doctor has me consuming turmeric on a regular basis as well as taking a supplement.
This recipe helps you absorb turmerics active properties. The included oil, ginger and black pepper all work together to help your body benefit from turmeric. Heat is also helpful for absorption, so this recipe lightly heats the spices (and then it’s heated a second time later when you use it in a recipe)!
I have simple instructions below for using turmeric bombs for making Golden Milk or Golden Sipping Broth, but I’ve also added turmeric bombs to a simple stir-fry or you can even add them to a bowl of soup! One note: This does have a fair amount of coconut oil in them. Some people experience digestive distress when they first add coconut oil into their diet. So take it slow if you are new to it!
Supplies:
Turmeric Bombs
Ingredients:
- ¼ cup of coconut oil
- ¼ cup of turmeric
- 1 tablespoon dried ginger
- 1 teaspoon black pepper
Instructions:
In a small pot or saucepan, melt the coconut oil over low heat until mostly melted. Add the spices, and stir to combine with a whisk. Let heat for about 15 seconds or so, and then remove from the heat.
Place the silicone mold on something flat such as a sheet pan. Using a spoon or heat-safe spatula as needed to scrap the spices off the bottom of the pan, spoon the mixture into the silicone mold (I use 1 teaspoon molds).
Put in the refrigerator or freezer until solid. Pop the turmeric bombs out, and place in a jar.
Keep in the refrigerator (should keep for a long time).
Golden Milk Using Turmeric Bombs
Heat 1 cup of milk of choice (I use a combination of coconut cream and water) with 2 teaspoons of honey and a splash of vanilla extract. Add 1 turmeric bomb once the milk is warm and whisk to combine once it’s melted.
Golden Sipping Broth Using Turmeric Bombs
Heat 1 cup of chicken broth. Add 1 turmeric bomb (or 2), 1 tablespoon of coconut cream (optional) and salt and pepper to taste. Whisk and serve.
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Is it possible to use an oil other than coconut? My family does not care for it at all. Do you think making it with a liquid oil, say avocado, I could possibly spoon it out of a jar instead of having bombs would work? I never thought of golden sipping broth. What a marvelous idea!
Hey Edie,
That’s a great question. You could make more of a paste that you keep in the fridge, and then just spoon it out of that jar, like you said. The only concern would be that the spices would fall to the bottom, but maybe you could give it a stir before you spoon some out? Another option: You could also try using a expeller pressed, refined coconut oil that doesn’t taste at all like coconut.
I loved this! I hope you don’t mind, but I changed it up just a bit to suite me, so I actually use it daily. The silicon molds were brilliant for me because I’ve hated scooping my golden milk mixture out of a jar from the fridge. So to your recipe, added 1/2 a cup of organic cocoa powder, 2 tbs of local honey (for the antihistamines and other healing properties of local raw honey, not so much for the sugar because I know ALL sugar is not very good for us) and a splash of cayenne and vanilla..I found that I did not need any additional coconut oil. I used half the recipe and made heaping two teaspoon servings because of the additional cocoa powder. I also wanted something I could eat as an energy bite, so I added 1/3 up of organic grass fed protein powder and some additional coconut oil to the rest and made myself little turmeric protein bites for the times I don’t feel like a beverage or am on the go.
Next time, I will save some o the original recipe for the bone broth method (it doesn’t work with the cocoa powder…oops) For the golden protein bites,I made add coconut, coconut cream and/or organic sprouted and re-dehydrated nuts, but they turned out great as is.
You are welcome to borrow any of this and make Turmeric Bombs Three Ways, in the bone broth, as (chocolate) golden milk (or coffee) and as protein bites.
Thanks again!!!
Kat from Oregon
Hey Kat!
I love how you have tweaked this! Thank you for sharing. 🙂 Cocoa powder and turmeric together sounds like a really intriguing combination.
Wow, great idea! Totally doing this!
Yay! Let me know how it works for you. I’m loving them. 🙂
What is the reason for wanting these as bombs or a paste? With so few ingredients, it seems like just shaking them into the pot with the milk would be pretty quick and easy already. Is it about better rehydrating the powdered spices?
Hey Christy,
I just find it a simpler process and I drink it more often when I have bombs on hand. 🙂 (I also eat the bombs when I don’t have time to make a cup of Golden milk). However, here are my recipes for making it without the bombs! Recipes: Golden Milk, Golden Sipping Broth.
Hi All, I tried a version these a while back and didn’t have as much luck as Kimi, mine didnt stick together well and made a mess of the kitchen. I switched it up a bt and hit a home run – I make Dark Chocolate turmeric bombs that each have 1 tsp of Turmeric & 1/4 tsp Black Pepper (as well as Coconut Oil & Quercetin) that taste great. I’ve have been asked to make so many by friends & family that my son & I started a company to supply them. Check it out, we’re just getting started —> http://www.tomandjerryshealthfood.com
What a brilliant idea! I’m noticing this has a much higher pepper content than most golden milk recipes I’ve come across. Can you tell us a little about how you developed the recipe? Did you experiment until you liked the flavor, or is it a medicinal choice? I’d like to make this as a gift, and I’m a little wary of using that much pepper in a large batch. Also, if one isn’t consuming turmeric in other forms during the day, I’d be inclined to suggest using two of the bombs per cup of milk. I am thinking I might add cardamom, cayenne, and maybe cinnamon, so I’m wondering if I should reduce the pepper or just add them and make heaping teaspoonfulls. Thanks for sharing!