- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 500 ml
- 1 tsp
- ½ tsp
- ¼ tsp
- 1 pinch
- 2 tsp
- 1 tsp
- ¼ tsp
Process
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In a small saucepan, whisk together 500 ml milk, 1 tsp ground turmeric, 0.5 tsp ground cinnamon, 0.25 tsp ground ginger, 1 pinch black pepper, and 0.25 tsp ground cardamom (if using).
Place the saucepan over medium heat and bring to a gentle simmer, whisking occasionally. Do not let it boil vigorously.
Reduce heat to low and simmer for 3 to 5 minutes, whisking constantly, until the mixture is hot and fragrant. The turmeric should be fully dissolved and no raw spice taste remains.
Remove from heat and whisk in 1 tsp coconut oil (if using) and 2 tsp honey (or maple syrup) until fully dissolved.
Taste and adjust sweetness or spice. If desired, froth the mixture with a milk frother or blend for 10 seconds for a creamier texture.
Pour into two mugs and serve immediately. Sprinkle with a pinch of cinnamon on top if desired.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the milk too hard, which can cause the spices to clump and the milk to scorch. Keep it at a gentle simmer and whisk constantly.
- Freshly ground black pepper is essential: it contains piperine, which significantly enhances the absorption of curcumin from turmeric. Do not omit it.
- For a frothier latte, use a milk frother or blend the hot mixture for 10 seconds after adding the sweetener. This also helps emulsify the coconut oil.
- If using fresh turmeric, grate it finely and increase the amount to 1 tablespoon; strain before serving if desired.
Substitutions
- honey→maple syrup or agave nectar for vegan
- coconut oil→unsalted butter or ghee for a richer flavor
- ground ginger→1 tsp freshly grated ginger
- milk→any unsweetened plant milk such as oat, almond, or soy
Storage & reheating
Store any leftover golden milk in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, whisking before serving. Do not freeze, as the milk may separate and become grainy upon thawing.
FAQ
The questions we get asked most
Why did my golden milk turn out bitter?
Bitterness usually comes from using old or low-quality turmeric, or from boiling the milk too hard. Use fresh ground turmeric and keep the heat at a gentle simmer. Also, do not skip the black pepper and fat, as they help balance the flavor.
Can I make golden milk ahead of time?
Yes, you can prepare the dry spice mix in advance and store it in an airtight jar for up to 1 month. For the latte itself, you can make a larger batch and refrigerate for up to 3 days. Reheat gently before serving.
How do I make golden milk vegan?
Use any unsweetened plant milk such as oat, almond, or coconut milk, and sweeten with maple syrup or agave nectar instead of honey. Omit the coconut oil if you prefer, or use a vegan-friendly fat like coconut oil (which is plant-based).
Can I use fresh turmeric instead of ground?
Yes, use about 1 tablespoon of freshly grated turmeric for every 1 teaspoon of ground. Grate it finely and simmer a bit longer to infuse the flavor. Strain before serving if you prefer a smooth texture.
Why is my golden milk grainy?
Graininess often happens if the spices are not fully dissolved or if the milk is overheated and scorched. Whisk constantly while heating and avoid boiling. For a smoother texture, blend the mixture for 10 seconds after cooking.
How do I know when golden milk is done?
It is done when the mixture is hot and fragrant, and the spices have fully dissolved. The milk should be steaming but not boiling. Taste a small spoonful; the raw turmeric flavor should be gone and the drink should be smooth.
Can I add other spices to golden milk?
Yes, you can add a pinch of ground cardamom, nutmeg, or cloves for extra warmth. Vanilla extract or a small piece of vanilla bean also works well. Adjust to your taste, but keep the turmeric as the main spice.
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