I have been eating + cooking with turmeric for a very long time but I was fascinated and loved the idea of turmeric tea from Heidi about two years ago…So naturally, when Dana posted Golden Milk Ice Cream, I immediately made it and devoured the ice cream. So Good!!! Ever since I made that ice cream, I had been toying with the idea to make Golden Milk Popsicles as it is little bit more approachable if you don’t have an ice cream maker. It is an easy & fun treat for Summer if you are into that. Golden Milk Popsicle is an idea that is taken from Golden Milk Ice Cream; it is vegan, gluten-free with lovely spices such as cardamom, turmeric, ginger, and cinnamon.
Turmeric comes from the root of the Turmeric Plant, known as Curcuma Longa and is known for it’s anti-bacterial, anti-fungal, anti-inflammatory, anti-aging and even anti-carcinogenic properties. Turmeric is fat-soluble which means it is really important to include some fat while using it so that the curcumin (the active ingredient) can be absorbed and utilized better by the body. Additionally, black pepper enhances the bioavailability of curcumin so make sure to add black pepper when using turmeric. Just like the Golden Milk Ice Cream, these popsicles are no different – extremely delicious!!! It is slightly sweet with lots of spices without overpowering it. I ate two of these nonstop and could have easily gone for the third one. The boyfriend loves it too which makes me extra happy. Summer is just around the corner so it only makes sense to dust off your popsicle mold & make Golden Milk Popsicles ASAP. I recently purchased these Popsicle Mold (not sponsored or anything) and really like it. If you guys don’t have one, you can easily opt for the disposable cup method as in Vegan Vietnamese Popsicles.
- 2.5 cups almond milk (use milk of your choice)
- ¼ cup liquid sweetener of your choice (maple syrup or honey)
- 2 teaspoon turmeric powder
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon powder
- 1 small pinch black pepper
- 1 small knob of ginger, sliced
- In a medium sauce pan, simmer milk and liquid sweetener. Add in all the spices listed above for additional 2 minutes or so.
- Turn off the heat and keep the sauce pan aside.
- Allow it to completely cool in the refrigerator.
- Strain the milk and remove ginger pieces before pouring the contents into the popsicle mold.
- Pour about ¾th full and insert the popsicle stick.
- Let it freeze overnight or until completely frozen.
To easily unmold popsicle, run popsicles under hot water for 20-30 seconds.