Skip to Content


golden paste in a jar

This recipe was originally posted on my blog in March of 2014.

It has remained my most popular recipe since then.

I thought since it’s been four years since I photographed and wrote it.

That it’s about time to update it.

So, here goes.

I first developed this turmeric elixir to help relieve my husband’s seasonal allergies. And through the years my readers have begun to swear by it. But this elixir serves as a turmeric supplement to help fight inflammation, improve brain function, lower your risk of heart disease, ease joint pain, boost your immune system, combat free-radicals and so much more.

Turmeric and everything golden {like this golden smoothie and this golden chia pudding and this golden stew and these golden bubbles} have been trending in the wellness community for a few years and for good reason. So, here’s why.

Curcumin, the active ingredient in turmeric, has powerful medicinal properties. But there are few things you must know about this compound. Firstly, curcumin is poorly absorbed into the bloodstream. You will often see turmeric supplements and foods that also contain black pepper in them. This is because black pepper contains pipeline. A natural substance known to enhance the absorption of curcumin by two-thousand percent. And, that’s pretty major.

Secondly, curcumin is fat soluble. So it may be a good idea to eat turmeric along with other healthy fats. Like avocado or coconut oil in a savory dish. And coconut milk or MCT oil in a golden drink.

So now that you know about the benefits.

How do you use this turmeric elixir?

As a shot.

Fill up a glass, shoot it down the hatch.

In a smoothie.

Add it into any recipe for a super boost.

Or mix one part elixir with four parts honey and it transforms into a spread or golden sweetener. I like to sweeten a mug of warm water or almond milk with the turmeric honey mixture. And sip it in the morning. That is my go-to way to use this. Because turmeric honey anything is a match made in golden heaven.

turmeric and apple cider vinegar

turmeric and black pepper spices

turmeric and honey in a jar

turmeric honey drink

Yield: 12 doses

Turmeric and Honey Super Booster

turmeric and honey in a jar

A turmeric and honey magic elixir to fight seasonal allergies, combat inflammation and boost immunity.

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes


  • 3 tablespoons ground turmeric
  • 1/2 cup raw local honey
  • 1/4 cup raw apple cider vinegar
  • 1/4 teaspoon pink Himalayan salt
  • 1/8 teaspoon black pepper


  1. In a small bowl, whisk together the turmeric, honey, vinegar, salt and pepper until a sooth paste forms.
  2. Consume 1 tablespoon at a time by either smoothing it on toast, blending it in a smoothie or mixing into a cup of hot water for a golden turmeric honey drink. See notes for storage information.


Store in an airtight container in the refrigertor for up to 1 week.

Tiina Taylor

Tuesday 3rd of April 2018

Thank you for this suggestion how to use turmeric. I just made a batch for myself and one for my neighbor who is also suffering from seasonal allergies. And absolutely beautiful pictures by you!


Friday 2nd of March 2018

Love love love turmeric drinks ever since I started seeing them on your social media a little over a year ago! I'm excited to try this one out. Perfect for the lingering cold, and wet, winter days.


Wednesday 20th of September 2017

Photography is really wonderful. Thanks for sharing such a healthiest drink recipe.

Douglas Waltz

Sunday 4th of June 2017

I make a similar concoction with honey, lemon and slices of ginger. I was wondering how raw ginger would be in yours?


Monday 5th of June 2017

Hi Douglas - I'm sure it'd be a wonderful addition.

Betty Touchon

Sunday 21st of May 2017

I have terrible allergies and exercised induced asthma. I have been taking turmeric and lemon juice in warm water and can tell an improvement with less mucous, runny eyes and drippy nose. I just made your recipe. Yum! I put a dash on quinoa with cranberries, nuts and cilantro. Double yum, thank you!

Comments are closed.
Skip to Recipe