This three-part recipe adapted from Amy Chaplin requires overnight soaking of nuts. If you’re in the need for speed, you can use a store bought plant milk (or even cow milk) and just blend in the spices. Golden milk is an Ayurvedic drink make from milk, turmeric (the spice that makes it golden), ginger, black pepper, nutmeg, cardamon and ghee. For this recipe, we’re swapping out the cow milk for homemade almond milk. Turmeric is fat soluble so it is recommended to consume it with a little butter or ghee in order to extract all the health benefits. My mom used to make this milk for me whenever I was feeling under the weather or I had trouble sleeping. The oatmeal is made with the golden milk and then topped with saffron poached pears or whatever fruit compote of your choice. Enjoy!

GOLDEN ALMOND MILK (makes about 2 cup)

• 1/2 cup raw skinned almonds (whole or slivered)

• 1 inch piece of peeled ginger

• 2 teaspoons ghee or butter

• 1/2 teaspoon ground turmeric (be careful with turmeric, although not permanent, it will stain EVERYTHING)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cardamom (no worries if you don’t have it, just bump up the cinnamon & nutmeg)

• pinch of nutmeg

• pinch of ground black pepper

Soak almonds in 2 cup of water with a pinch of salt overnight. Drain, rinse and add to blender with 2 cups of water and all the spices and butter or ghee. Blend until completely smooth and creamy like whole milk. If your blender is high powered enough, there should be no need to strain the milk. Taste and add more spices if desired.

SAFFRON POACHED PEARS

• 1 medium sized firm pear like Bosc, Bartlett or D’Anjou

• 1/4 cup dried cranberries

• 1 cup water

• 1-2 tablespoons honey, maple syrup or agave (to taste)

• pinch saffron

• 1/2 teaspoon cornstarch

If you don’t have saffron, no worries. Cinnamon and/or a teaspoon of vanilla extract is just as delicious.

Peel the pear, core and cut into a small dice. Place diced pear in a small saucepan with water, honey and pinch of saffron. Bring to a boil, add dried cranberries and reduce to a simmer until pears can be pierced with a knife with little resistance. Mix cornstarch with a splash of water, add to the pan and cook until the syrup has thickened.

STEEL CUT GOLDEN MILK OATMEAL PORRIDGE

• 1 cup steel cut oatmeal

• 2 cups of the precious golden milk you should made

• 1/2 cup water

• pinch of salt

Add all the ingredients to a medium-sized pot and bring to a boil. Reduce to low-medium heat, cover and stir every 4-5 minutes to prevent the oatmeal from sticking to the pan. The stirring is also what creates the creamy texture. If the porridge looks too thick or gloopy, add a little more water. Cook for about 20 minutes or so until the oatmeal is cooked through and soft. The finished product should resemble the consistency of creamy polenta. I have no idea how this recipe will work with old fashioned oats or quick oats but you’re more than welcome to give it a try.

PUT IT ALL TOGETHER

I like to serve the oatmeal with a splash of milk, the pear compote, sprinkle of brown sugar, ground flax seeds and something crunchy like pumpkin seeds or toasted almonds. Any leftover oatmeal will keep in the refrigerator for about 5-7 days. When reheating, add a little milk or water to restore the creamy texture.