how to make ghee + spiced ghee chocolate

by Rachel MacKay

If you’ve never tried ghee, or clarified butter, get on it! Ghee is all the rage in the health world these days due to it’s delicious taste and healing properties, more on that below plus how to make ghee at home!

 

Ghee is a product made from unsalted (organic) butter. The cooking process of ghee removes the milk proteins making it an alternative for someone who is lactose intolerant. Although, if you have severe lactose intolerance it’s best to proceed with caution, as there could be some contamination.

Health benefits of ghee

According to Ayurvedic medicine ghee is a superfood. Here are just a few of its many health benefits:

  • It kindles agni, or digestive fire, by stimulating the secretion of digestive juices.
  • It enhances memory, intelligence and understanding.
  • Relieves constipation
  • Relieves chronic fever, anemia and blood disorders
  • Used in detoxification
  • Does not increase cholesterol
  • Promotes the healing of wounds
  • Alleviates peptic ulcers and colitis
  • Good for the eyes, nose and skin.

…. so that covers just about everything. Superfood indeed!

Flavouring ghee

When making ghee at home you can play around with whatever herbs and spices you’d like to make new flavour combinations. You can make it sweet, savoury or spicy and make a new flavour every time. You can also combine it with healing herbs, as in Ayurveda, to help with specific ailments, such as licorice for bronchitis or gotu kola for brain function.

Benefits of turmeric

I chose to flavour mine primarily with turmeric. You’ve likely heard of turmeric by now, it’s an anti-inflammatory and antioxidant superfood. The bright yellow spice has been used in Chinese and Ayurvedic medicine for centuries due to it’s powerful healing properties and the ability to help inflammatory conditions like; Alzheimer’s, arthritis and cancer.

Curcumin, the phytonutrient responsible for turmeric’s healing power is fat soluble, so adding it to ghee makes it more bioavailable, meaning you’re actually absorbing it and reaping the benefits of it’s medicinal properties.

Need anymore reasons for making your own ghee at home? Here’s one…

Spiced ghee + chocolate = ♥

This might be the most delicious thing I’ve ever made in my entire life. BOLD STATEMENT. When I first tasted these glorious little nuggets they blew my mind, for real. They’re sweet and creamy and dreamy. The most decadent of little treats.

 

 

turmeric spiced ghee

Ingredients:

  • organic unsalted butter

spices:

  • 1 tsp turmeric
  • 1/4 tsp cloves
  • 1/4 tsp cardamon
  • 1/8 nutmeg
  • 1 small cinnamon stick
  • 1/2 tsp grated ginger

How to make ghee…

Instructions:

Place ghee in a small pot on low-medium heat until the butter has almost completely melted, then turn the heat down to low.

Making ghee is all about patience. Don’t go off to do chores around the house and forget about it, make sure you keep an eye on it to make sure it doesn’t get burned.

The cooking process is about 45 minutes to an hour, at which point you’ll notice a froth on top (the milk protein) and the liquid below will be a golden yellow colour.

The traditional way to know that ghee is done is to place a drop of water in the pot and when the ghee makes a crackling sound, you know it’s ready.

Let the ghee cool slightly. Then you can pour it through a sieve or cheesecloth, if you’re more concerned about getting all the milk proteins out due to allergies.

Technically ghee can be stored without refrigeration, but you must be careful not to contaminate it with bacteria or it will start growing mold and need to be thrown out. Best to store it in the fridge and take it out as needed.

Now that we know how to make ghee, here’s the good stuff…

spiced ghee chocolate

Ingredients:

  • 1/2 cup ghee
  • 1/4 cup raw honey or maple syrup
  • 1 /2 cup raw cacao powder
  • 1/8 tsp salt
  • 1/2 tsp of vanilla
  • optional toppings: salt, ginger, chai spice, cayenne

Instructions:

Mix all ingredients together in a bowl. I cut a piece of parchment paper into strips and placed a cross in each muffin cups so it’s easier to get the chocolate out. Carefully scoop just over a tsp of the mixture into a mini muffin pan. Add your optional toppings and pop in the freezer for at least 20 minutes. I dare you to not eat all the “batter”, it’s insanely delish.

Makes 10 chocolate cups.

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