In our attempt to avoid dairy at all costs we discovered this amazing golden milk with homemade nut milk and turmeric paste.
How to make turmeric paste:
1/2 cup water and 1/4 cup of ground turmeric
Boil and then simmer for seven to nine minutes stirring continuously and adding water if needed to keep pastey consistency. You can add a dash of black pepper to accelerate the absorption of the turmeric by 1,000 fold. Turmeric paste lasts two to three weeks in a refrigerated sealed container.