Sunshine Milk

Recipe by Michelle Harris

Course: Drink

Difficulty: Easy

Servings: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes



Turmeric Paste

  • 1⁄4 cup filtered water
  • 1⁄8 cup turmeric powdered spice
  • Pinch ground black pepper (to aid turmeric absorption)

Turmeric Milk

  • 1⁄2 tsp paste
  • 1 cup coconut milk**
  • 1 tsp coconut oil
  • 1 tsp raw honey (optional)

** If you are using a need coconut milk, like Ayam brand, you will only need 1⁄2 cup of this and the rest water



  • Pour half of the water into a saucepan over medium heat.
  • Add turmeric and continuously stir as the mixture heats up and thickens.
  • Slowly keep adding the remainder of the water as you stir, so the paste remains smooth.
  • Once cooled and stored in a glass container, the paste lasts for 2 weeks in the refrigerator.

Turmeric Milk

  • Add turmeric paste to a saucepan over low heat, stirring until melted.
  • Stir in the milk, as well as the coconut oil.
  • Once warm and mixed well, you can drink the milk warm, or use cooled as a base to smoothies, served with nut and seed muesli.


For an extra energy boost, use this as the base for the ‘Creamy Coffee’ (in place of the black coffee).