Herbs & Spice Feature: Golden Milk Powder | Mama Jean's Natural Market
Golden Milk Powder

Golden Milk. This bright yellow beverage has long been enjoyed for it's immune boosting and anti-inflammatory properties. It's easy to make when you use our pre-mixed Golden Milk Powder. Just add a few teaspoons of this golden mix to your favorite kind of milk and warm it up. Swap out your morning coffee for this golden drink, or try making it a part of your bedtime routine.

MaMa's Golden Milk blend has organic turmeric, ground ginger and organic ceylon cinnamon to help fight inflammation. Curcumin, the active component in turmeric, has been used in Ayurvedic medicine for centuries due to its strong antioxidant properties. Black pepper is incorporated in the mix to help the body absorb the curcumin properties in the turmeric. Organic ashwaganda is also part of our Golden Milk blend because it's great for reducing stress and anxiety.

When you add all these powerful herbs together - you get one amazingly healthy drink! But that's not the only way you can enjoy it! Try adding it to smoothies and soups for added health benefits. We loved using our Golden Milk Powder in the Protein Ball recipe below!

Golden Milk Protein Power Ball Recipe

Makes 10-12 balls

Ingredients

  • 1/2 cup organic toasted, unsalted Cashews
  • 1/2 cup organic, unsweetened dried Mango
  • 3 tsp. Golden Milk Powder 
  • 1/4 cup organic Coconut Flakes (plus extra for coating, if desired)
  • 1/2 cup Medjool Dates (about 6 dates)
  • 1/4 cup organic Cashew Butter
  • 2 Tbsp. organic Maple Syrup
  • 1 tsp. organic Fractionated (MCT) Coconut Oil (optional)

Directions

  1. Pour cashews into food processor and pulse until finely ground.
  2. Add mango and pulse to combine.
  3. Add golden milk powder and coconut flakes, blend to mix.
  4. Remove pits from Medjool dates, add dates to food processor, and pulse to combine.
  5. Turn food processor on low and gradually add cashew butter and maple syrup.
  6. Turn off food processor and attempt to roll mixture into a 1-inch balls. If mixture is too dry, turn processor back on, add coconut oil, and blend until well combined.
  7. With clean hands, roll mixture between palms to form 10 to 12 evenly sized balls.
  8. If desired, roll balls in small dish of coconut flakes to coat
  9. Store in an airtight container; these will keep for at least a week at room temperature and a month or more in the fridge.