Golden Milk Popsicles with Ginger
These delicious layered golden milk popsicles have two different liquids in the base that are frozen separately in layers. The yellow layer is golden milk made with ginger and other spices, and the other is homemade pistachio milk.
If you haven’t heard of golden milk yet, it’s a popular anti-inflammatory drink featuring turmeric. It has become so popular that many coffee shops are now offering golden milk lattes – steamed milk with turmeric and other spices instead of coffee.
Of course, you can just make the whole popsicles from the golden milk recipe.
The Anti-Inflammatory and Antioxidant Health Benefits of the Ingredients
Turmeric contains curcumin, known to have anti-inflammatory and antioxidant properties.
Curcumin is fat soluble, so you’ll want to take it with some kind of oil or fat. Coconut milk is an ideal vehicle, as well as a good base ingredient for vegan popsicles. To get the most benefit from the turmeric, it’s also good to add a little black pepper.
Curcumin in turmeric is poorly absorbed into the bloodstream, so eating turmeric on its own is unlikely to give you the anti-inflammatory benefits, however, adding black pepper can help. Research supports that combining the piperine in black pepper with the curcumin in turmeric enhances curcumin absorption by up to 2,000%
Cardamom can also help fight chronic inflammation from its high antioxidant content. Antioxidants protect cells from damage and stop inflammation from occurring.
Pistachios are high in healthy fats, fibre, protein, antioxidants and other nutrients, including vitamin B6 and potassium, and may contribute to a healthier gut, and improved metabolism.
Golden Milk Popsicle Ingredients
Golden Milk Base
1 can coconut milk
½ + ⅛ tsp cardamom powder
2“ ginger, finely chopped
1 ½ tsp turmeric
3 tbsp maple syrup
Pinch black pepper
1 c pistachios
1 c water
maple syrup to taste
Chocolate Magic Shell
2 tbsp coconut oil
2 tbsp cocoa powder
1 ½ tsp maple syrup
Pinch of salt
Golden Milk Popsicle Base
Finely chop the ginger. Pour the coconut milk in a small pot and add the ginger, cardamom, turmeric, and pepper. Bring to a boil, turn heat to low and simmer 5 minutes. Stir in the maple syrup.
Strain the liquid. Cool and set aside while you make the pistachio layer.
Blend 1 cup of pistachios and 1 cup of water in a high-powered blender. Using cheesecloth or a jelly bag, strain the liquid. Sweeten with maple syrup to taste.
Fill molds ⅓ with golden milk, freeze. Add pistachio milk to ⅔ full, freeze. Top up with golden milk. Freeze.
Dark Chocolate Dip or Drizzle
Place parchment paper on a cold plate and set aside. Working quickly, remove the pops from the mold one at a time. Hold over a clean bowl while you spoon or pour the chocolate dip over the pops. Rotate the pops so the chocolate coats evenly and drips down into the bowl. The dip will harden very quickly.
Place the finished pop on the parchment and return to the freezer immediately. Repeat with remaining pops, and put them back in the freezer as you finish dipping them.
Another option instead of dipping is to lay all the pops on parchment and drizzle the chocolate in lines across them.
Optionally garnish with grated coconut or cinnamon.