Here is the recipe to make the turmeric paste:
(1/2 cup) of water, preferably mineral water (I didn’t used tap water because it has high levels of lime and these days it tastes of chlorine)
(1/4 cup) of turmeric powder (I not able to give you the weight because I measured it with cups)
Put the water and turmeric in a small saucepan and cook for about 5 minutes, stirring with a wooden spoon. Be careful because turmeric stains! When the mixture begins to thicken is ready. Pour it into a glass container, close it with a lid and store in the fridge.
For the golden milk:
(1 cup) of milk (you can use cow’s milk, goat’s milk or vegetable ones such as soy or rice milk)
about 1/2 teaspoon of turmeric paste
1 teaspoon sweetener (honey, maple syrup or agave syrup or stevia), optional
1/2 teaspoon of sweet almonds oil (make sure it’s the edible kind) or cold pressed vegetable oil
1 pinch of ground cinnamon, optional.