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Cook time
20 minutes
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makes
4 cups
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Iced Haldi Doodh (Golden Milk)
Ingredients
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3 cups
cow or plant-based milk
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1 tablespoon
plus ½ teaspoon Diaspora Co. Lakadong Turmeric
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6 to 8
Diaspora Co. Baraka Green Cardamom, lightly crushed
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1 1/2 teaspoons
Diaspora Co. ground Makhir Ginger
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3/4 teaspoon
Diaspora Co. ground Peni Miris Cinnamon
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1/4 teaspoon
freshly ground Diaspora Co. Aranya Black Pepper
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Sweetener of your choice (such as jaggery, date syrup, or honey), to taste
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Ice, for shaking and serving
Directions
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Place the milk, turmeric, cardamom, ginger, cinnamon, and black pepper in a medium saucepan over medium heat and bring to a simmer, whisking to dissolve the spices. Stir in sweetener to taste. Increase the heat to medium-high and bring to a gentle boil, then turn off the heat and cool until just barely warm to the touch, 15 to 20 minutes.
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Strain cooled haldi doodh concentrate into a 2-quart jar. If not using right away, seal the jar and refrigerate for up to 5 days.
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To serve, add a handful of ice to the jar, reseal, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Fill 4 glasses with more ice. Pouring through a strainer, divide the shaken haldi doodh between the glasses. For one serving, stir the haldi doodh concentrate well and then pour ¾ cup into a cocktail shaker with ice. Shake vigorously until the outside of the shaker feels icy, about 30 seconds. Pouring through a strainer into an ice-filled glass.
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