golden milk



PREP TIME  :  2 minutes



- Vata   - Pitta    - Kapha 



  • 1 cup unhomogenised full cream milk

  • 1cup water

  • 1/2 tsp cinnamon

  • 1/4 tsp cardamon

  • 1/4 tsp ginger powder

  • pinch of nutmeg

  • 1/2 tsp turmeric

  • pinch of black pepper

extra add- ins                                              

  • 3-5 soaked and blanched almonds

  • 3-5 soaked cashews

  • 1-2 strands of saffron


  1. Bring milk to boil over medium heat. It should reduce down or until it foams up (best to not rush this stage, milk is best cooked on medium and boiled slowly)

  2. If adding any of the extras, add this to the boiling stage of the milk.

  3. Once the milk is boiled add spices.

  4. Stir well, drink and enjoy!



    NOTE: Make sure to properly boil milk until Vata has been released. The sign of this is big bubbles will overflow from the pot. This assists in the digestion process.




 According to Ayurveda, cow's milk is the sustainer of life, rejuvenator and is the most Sattvic (balanced and enlivening) and nourishing of foods.

 Milk provides special and unique nutrition that cannot be derived from any other type of food. Milk, when digested properly, nourishes all the tissues, promotes balanced emotions, and helps to balance all the doshas.

It is one of the most important foods to promote Ojas (the subtle essence of our body/mind often equated with immunity).

Benefits of Cows Milk: 

  • Sweet in taste (Swadu paka), heavy to digest, has coolant effect on the body (and mind)

  • Improves Ojas – Ojas is considered as the factor responsible for the immunity of the body

  • Nourishes the body tissues (Dhatu vardhaka)

  • Acts as natural aphrodisiac

  • Does rejuvenation, increases life expectancy

  • Improves intelligence, strength

  • Cures fatigue

  • Increases breast milk in the feeding mother

  • Assists in easy movement (peristalsis) of intestines

  • Relieves tiredness, dizziness, excessive thirst and hunger

  • Useful in diseases like severe disability, relieving stage of fever, diseases related to urinary system, bleeding disorders such as nasal bleeding, heavy menstrual bleeding etc.



Milk is a hormonal delivery system. With homogenisation, milk becomes a very powerful and efficient way of bypassing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow’s natural hormones and the ones they were injected with to produce more milk). 

Through homogenisation, fat molecules in milk become smaller and become ‘capsules’ for substances that bypass digestion. Proteins that would normally be digested in the stomach or gut are not broken down, and are absorbed into the bloodstream

If you drink the right milk and correct your Agni, you will find that your body cab process milk, and for people who can't digest milk may find that you can begin to slowly introduce this back into your diet.

Most milk is difficult and challenging to digest due to the incorrect way it's prepared during the homogenisation process. It can also be pasteurised in the wrong way and also have added chemicals, preservatives and

anti-biotic's added in.

If you have a sensitivity to milk, you can first slowly try to correct your Agni by incorporating Lassi, a thin dairy drink. Then you can introduce milk stage by stage, by properly preparing it.


1. Barambah Organics (Syd/Melb)

(have good practices with how they treat the cows and baby calfs)

2. Cleopatra's organic Bath Milk (Syd)

3. How Now Dairy (Melbourne)


Milk and Food Combining (AYURVEDA 101)


  • Avoid milk with salt. Ayurveda says this is a very damaging food combination. 

  • Avoid fish and milk as is compromises blood and brain tissues. 

  • Avoid milk with anything sour. Sour fruits such as sour mango, pomegranate.

  • Avoid milk with bitter, astringent and pungent tastes.

  • Avoid banana and milk.

  • After consuming green leafy vegetables and radish, drinking milk should be avoided

  • Warm milk can be consumed: with sweet tastes such as rice, cream of wheat, dates, mangos, and almonds.