GOLDEN SLUMBERS
“Golden milk,” the colour of which comes from turmeric, has a long history in southeast Asian traditional medicine. The spice’s warm colour and mild flavour make a comforting base for this drink. Leave the rum out for a non-alcoholic warmer.
Serves: 1 For the syrup:
■ 1 cinnamon stick
■ 1 tsp (5 ml) black peppercorns
■ 1/2 tsp (2.5 ml) whole cloves
■ 1 1/2 tbsp (22 ml) ground turmeric
■ 1/2 cup (125 ml) unsweetened coconut cream
■ 1 cup (250 ml) water
■ 1/4 cup (60 ml) sugar or honey
For the drink:
■ 3/4 cup (180 ml) milk (dairy, almond or beverage-style coconut milk)
■ 1/4 cup (60 ml) turmeric syrup
■ 1 1/2 oz (45 ml) gold or dark rum
■ Freshly ground black pepper, for garnish (optional)
■ Dried culinary-grade rose petals, for garnish (optional)
1. For the turmeric syrup: In a small saucepan over medium heat, toast the cinnamon stick, peppercorns and cloves until fragrant, about 3 minutes, stirring occasionally to ensure the spices don’t scorch.
2. Remove from the heat briefly and add the turmeric and coconut cream; the mixture will sizzle. Whisk briskly to combine the ingredients. When the mixture is smooth and the ingredients well-incorporated, return it to a low heat, and add the water and sugar or honey.
3. Stir to combine, then bring to a boil for 30 seconds.
4. Remove from the heat, let cool enough to handle safely, then strain out (and discard) the solids through a fine-mesh strainer, reserving the liquid. You will have about 1 3/4 cups (440 ml) of thin, bright gold syrup, which can be cooled and stored in the refrigerator.
5. For the drink: In a small saucepan over medium-low heat, bring the milk, syrup and rum to a simmer, stirring occasionally. Ladle into a teacup, and garnish with a pinch of pepper and/or rose petals, if using.
Note: The syrup can be refrigerated for up to 1 week.