Photo by Kevin Penczak

Golden milk, which derives its sunny hue from turmeric, is popping up on café menus with insistence. Think of it as the pumpkin spice latte of the yoga and meditation set, signaling with each yellow mugful that one is doing mindfulness. Originating in pared-down form in India, the concoction has been used for its health and relaxation benefits for centuries. Curcumin, the main active ingredient in turmeric, is something of a cure-all in holistic medicine: Studies suggest that the anti-inflammatory and antioxidant does everything from warding off heart disease to combating depression. For a meditative moment and a mood boost, try this lightly sweet version from First Sip Cafe in Uptown.

First Sip Cafe’s Golden Milk

Yield 4 to 5 servings
Active time 5 minutes
Total time 20 minutes

28 oz. full-fat unsweetened coconut milk
2 tsp. grated fresh ginger
2 ½ tsp. ground turmeric
½ tsp. ground cinnamon, plus more for garnish
⅓ cup honey (up to ½ cup, to taste)

1 Whisk together all ingredients in a heavy-bottomed pot.

2 Let simmer over medium-low heat for 15 minutes, stirring occasionally. If you want it thicker and sweeter, let it simmer another 5 to 10 minutes. For a smoother texture, strain the milk through a sieve to remove ginger fibers.

3 Pour 6 to 8 ounces into a glass, and garnish with a sprinkle of cinnamon. Golden milk will keep in the fridge for up to 3 days. Some separation will occur, so stir thoroughly to recombine. Reheat on the stove or in the microwave.