We’ve been digging golden milk for a while now, so it was due time to share my go-to recipe.
If you haven’t tried golden milk yet, you’re missing out! It’s a creamy (dairy-free), hot milk drink that’s filled to the brim with nutrients.
Yes, a delicious beverage with health benefits. Dreams do come true.
What is golden milk?
Golden milk is a traditional Indian drink that has its roots in Ayurveda. In in its simplest form it’s a blend of hot milk and ground turmeric.
Our version is inspired by the lovely Nutrition Stripped and requires just 8 ingredients, 1 pot, and 5 minutes. We’ve been making McKel’s version for quite some time now with a few modifications, and it’s now a daily obsession.
What are the benefits of golden milk?
Also known as haldi doodh, golden milk is touted for its healing, anti-inflammatory properties largely thanks to curcumin found in turmeric.
Turmeric has been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more.
Modern research also suggests that turmeric is a potent antioxidant with antimicrobial and anticancer effects.
Although turmeric gets most of the spotlight, the other spices in golden milk are also health-promoting! Both ginger and cinnamon are known for their anti-inflammatory and antimicrobial benefits.
How to make golden milk
I’ve found that using a mix of light (canned) coconut milk and unsweetened almond milk creates the perfect creamy base. I’ve tried using both fresh and ground turmeric and have to say ground is better in terms of flavor!
Coconut oil adds a touch of healthy fat and makes the turmeric more available for our bodies to absorb because it is fat-soluble. So don’t skip the oil! And by some wizardry, black pepper also makes the curcumin in turmeric more bioavailable, so it’s an important addition as well.
To sweeten, you can go any number of ways. I typically go for a spoonful of maple syrup, and if it still needs some sweetness, a dash of stevia is perfect.
I hope you all love our go-to Golden Milk! It’s:
Creamy
Comforting
Coconutty
Turmeric + ginger-infused
Slightly spicy
Perfectly sweet
Super healthy
& Delicious
This is the perfect afternoon pick-me-up when you need something to tide you over till dinner. The health perks alone have made it a daily ritual for us. Anything anti-inflammatory and antioxidant-rich is a win in my book.
This drink is delicious on its own, but it pairs especially well with treats like Blueberry Muffin Breakfast Cookies and 1-Bowl Carrot Apple Muffins. And if you’re into golden milk, be sure to check out our Golden Milk Ice Cream and Dark Chocolate Golden Milk Macaroons!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!
5-Minute Golden Milk
Creamy, easy golden milk with dairy-free milk, ginger, turmeric, and coconut oil. Naturally sweetened, incredibly healthy, and so delicious. Ready in just 5 minutes!
Ingredients
- 1 1/2 cups light coconut milk (canned is best, but carton works too)
- 1 1/2 cups unsweetened plain almond milk (DIY or store-bought)
- 1 1/2 tsp ground turmeric
- 1/4 tsp ground ginger (see notes for fresh*)
- 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)
- 1 Tbsp coconut oil
- 1 pinch ground black pepper
- Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
Instructions
-
To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).
-
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
-
Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
-
Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
Notes
*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
*Nutrition information is a rough estimate calculated without sweetener.
*Recipe heavily adapted from the lovely Nutrition Stripped!
Nutrition Per Serving (1 of 2 glasses)
- Calories: 205
- Fat: 19.5g
- Saturated fat: 15.1g
- Sodium: 161mg
- Carbohydrates: 8.9g
- Fiber: 1.1g
- Protein: 3.2g
Cooking turmeric is said to make it most bioavailable. A slow simmer for a while is supposed to unlock the curcumin. Don’t skip the fat or the piperine(pepper) If not Vegan I think honey is the best sweetener(after it cools a little) you add even more health benefits. Thanks for the recipe. Golden milk is awesome.
Thanks for sharing, Dom!
This was amazing and so easy to make. I will definitely make this again. Thank you for sharing!
Thanks so much for the lovely review, Pat. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
This recipe is fantastic. I subbed oat milk instead of almond and sweetened with a combo of maple syrup and honey. Perfect cozy drink for the fall when you want something latte-ish but don’t want caffeine. Thank you!
Great! Thanks for sharing, Kelsey!
I made this as written and used a little raw honey ( I’m a beekeeper) as sweetener. Yummy.
Thanks, Diane! So glad you liked it. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
I just tried your golden milk recipe. I opted for ground spices all the way, since that’s what I had on hand. I used homemade almond milk. At first everything appeared to be working great, but when I turned off the heat I noticed curdles in the milk and the overall consistency had changed. There’s a slight sour taste so I think basically the homemade almond milk couldn’t take the heat;) Any recommendations to avoid this happening so I can continue to use homemade version of nut milk? Thanks!
Hi there! I haven’t experienced that personally but it sounds like it maybe just got overheated. Be sure to keep the heat over medium / medium-low to avoid boiling. You can also heat and then blend in a blender or milk frother for smoother / creamier texture.
I was barred from drinking coffee a very long time ago, hence my profound love of tea(my Dad has been surprised and pleased cos he loves tea since he was born). I don’t know how I stumbled on this recipe but its absolutely great and my taste buds thank you. I made quite some adjustments. First all my spices were ground, no coconut milk or oil was used and I allowed it to boil because i know the ginger spice always settled at the bottom. I also used sugar (I’m out of honey). So all I used was unsweetened almond milk, tumeric, ginger, and sugar. The result was the best and first golden milk I’ve ever had.
Also for the college student with only microwave access, you can always dissolve the ginger in warm water, then boil it in the microwave before using it in your recipe.
Thanks again
We’re glad you enjoyed it, Joan! Thanks so much for sharing! xo
I paid over $10 for a 1/4 cup mixture of turmeric, ginger, cinnamon, and a dash of black pepper to make the golden milk. I went to the farmers market and purchased all of the ingredients for under $5 and a lot more product. It taste just like the mixture I purchased for $10. So glad I can make my own and save money in the process!
Whoop! So glad to hear it, Nisheena! Thanks for sharing! xo
Warm and delicious. My new favorite before bed drink.
Thanks, Bev!
I’ve made this three times now and I think it is absolutely delicious as written. I think it is very comforting and tastes so healthy. I used a small amt of maple syrup (1/2 tsp) as my sweetener for 1 serving. Perfect!!!!
Lovely – thanks, Margie!
I am using ground spices. A lot of the ground spices end up in the bottom of my cup instead of incorporated into my drink. I don’t want to leave my nutrients behind. Am I not whisking long enough?
You can whisk and cook a little longer. Or, just pass through a fine mesh strainer before serving!
Any ideas on how to replace cinnamon in this recipe? I have a histamine reaction to it along with clove. Wondering if it will taste awful without it? Any ideas?
Hmm, the cinnamon is nice but not necessary essential. I’d say leave off the clove and cinnamon! Honestly, turmeric + milk + sweetener is pretty dang good on its own. Let us know how it goes!
It was incredibly easy to make and actually very tasty. My doctor recommended this for my arthritis. So that it tastes good is a definite plus!
Thanks for sharing, Sally!
I googled this recipe, and not surprised minimalist baker has the best rated and tastiest recipe of all (since she rocks at everything!) I made this recipe almost exactly and it was perfect, I was only missing the almond milk (I only had boxed coconut milk at the time of making) so I just used my boxed coconut milk in its place. I bet the almond milk makes it thicker, creamier, and tastier so I’ll definitely be buying it. I’m a Chai tea drinker in the morning, and a golden milk drinker in the evenings. A warm cup of each fills my belly with warmth and happiness, just the right amount of spices, and health benefits to boast :) thanks for reading!
Aww thanks so much for your kind words and lovely review, Jennifer! We are so glad you enjoyed it! xo
Thank you for a lovely recipe, one so fantastic I added it to my post this morning! Turmeric is so magical, and it is hard to adequately fit into the diet. This works! Thanks!
I bought this at a local farmers market but as chilled (cold) beverage; will it be safe to heat up and serve as tea with some cinnamon sticks and natural honey?
That should be fine!
I actually looked up purchasing “golden milk” powder that seemed pretty spendy and I wasn’t sure about the investment. I stumbled upon this recipe and was pleasantly surprised that I had all the spices available in my pantry. The recipe is fantastic! I did substitute with soy milk, since that’s all I had, but really looking forward to trying it with coconut milk. I can’t speak to the health benefits yet, but I’m loving this alternative to chai!
So glad you enjoyed this recipe, Celina! Thanks so much for the lovely review!
Hello! Are you able to make this recipe without a stovetop? I am in college currently and only have access to a toaster oven and microwave. Thank you!
Hi Jada, you could try mixing the spices with a small amount of non-dairy milk or water to form a paste. Then in a separate mug, heat the milk in the microwave. Then combine the two and add sweetener. Let us know if you give it a try!
Very good and easy! The coconut flavour was a little strong for me, so the next night I adjusted it to be mostly cashew milk. Thank you for sharing this.
Thanks so much for the lovely review, Dru. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
What exactly is light coconut milk? Like reduced fat? We only have it in a carton here… what are your thoughts about adding hemp milk…
Light coconut milk comes in a can. It is essentially full-fat canned coconut milk with water added. Hemp milk might work, but it won’t be as creamy and the flavor may be different. Hope that helps! Let us know if you give it a try!
Thank you for the delicious recipe! A fijian Indian friend of mine had given me a recipe for golden milk…but I had lost it. Thank you again, this is sooo delicious!
I take high blood pressure medicine and wonder if anyone can tell me if turmeric will interfere with it.
Turmeric does not interfere with Blood pressure meds, but turmeric in high amounts can lower blood pressure. So just be cautious. Also, I don’t know what you BP dose is but you could also just consult your Dr.
Delicious! Ive just started living dairy free and still getting used to milk alternatives and not drinking coffee. This recipe is amazing??? It is by far the best ive tried.
Thank you for sharing. I know its only a warm drink but it is so nice and I now genuinely look foward to my morning tumeric latte experience rather than focusing on the coffee I’m missing out on. Thank you
Yay! SO glad you enjoy it, Kim :) xo
Love this recipe. I use 1 tbsp of either agave or maple syrup per serving if I’m looking to enjoy the drink. If I just want the benifits and less calories I reduce the liquid and drink it like a shot haha
When I drink this before bed on days that I’ve done some kind of high-impact activity (ie. running), I really notice the difference the next morning. I often have pain in my knees but this has made a huge difference. I love having relief without having to take painkillers.
Thanks so much for sharing, Beth! We are so glad you find it beneficial!
If using freshly grated turmetic, what’s the right amount? Looking forward to trying this!
Thanks!
Rick, if using freshly grated turmeric I’d say starting with 1 Tbsp freshly ground turmeric per serving and working your way up for more intense flavor. Dried turmeric has a more pungent flavor, so you’ll notice the difference in flavor / intensity in fresh right away. It goes without saying, but just be sure to strain after heating / before consuming!
That is very true, I have been drinking this for the past 6 to 7 months. I drink it with lemon and very rarely with home made coconut milk. I have managed to lose and keep my weight down and loste my belly fat/ bloating. (No more yo-yo weight, Am costant) combine with 30 to 45 min excersise.
Wow, you’re a genius! I always liked the idea of golden milk (anti-inflammatory, a hot comforting drink) but didn’t like it that much when ordering it in expensive vegan restaurants and was disappointed every time. Your addition of the coconut oil really knocked it out of the park for me. Since I didn’t have almond milk or coco milk at home, I used a combo of nonfat oat milk and flax milk. Also to up the comfort factor, I doubled the amount of cinnamon (I just love that stuff) and a smidge more turmeric. Thanks for this recipe. Finally, I can enjoy golden milk at home and without the hefty price tag!
So glad you enjoyed it, Irene! Thanks so much for the lovely review!
Hi Dana, have loved Golden Milk for some time and used to make it before bed and really did find it helped me sleep and brought down my pain levels. The reason I stopped drinking it regularly is because it was staining my teeth badly despite brushing my teeth immediately after drinking it. I’m just wondering what yours and other people’s thoughts are on this, please and thanks xx
Crazy! I haven’t had that issue!
I love the taste! I have tried several Golden Milk recipes. The coconut milk and coconut oil is the difference. It’s a nice change. It takes the place of coffee or tea for me. I drink in the morning or at night. I have several diseases and conditions. I’m gluten intolerant, allergic to cow’s milk and beef and etc. You have helped me out a great deal. I love your recipes! Thank you!
xoxo!
Cannot wait to try this! My morning coffee (or even chai) with milk is upsetting my stomach so I’m trying to take caffeine out of the picture. This looks like a great accompaniment to my breakfast!!
This beverage is SO yummy! I have been meaning to mix this for some time and I just got around to it. I will definitely drinking this beverage often. I believe it will become my evening night cap. Thanks so much. Keep the wonderful recipes coming!
Thanks so much for the lovely review, Tara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Ok, I still can’t believe it’s 2019 and we’re stuck here, but Dana, with all due respect, you need to stop appropriating Indian culture on your blog without whatsoever a mention of where you got your inspiration from.
“golden milk” as you call it is inspired from the Indian “haldi doodh” which literally translates to turmeric milk. It’s a warming beverage that we have been drinking since centuries before bedtime, and before adaptogens and such became a global phenomenon. I know turmeric has been having a moment globally in health circles, and I love that Indian food tradition is finally getting the global recognition it deserves, but credit where it’s due please.
Avni, thank you for the feedback. We’ve added a note in the post regarding the origins. Apologies for any confusion. We certainly were not trying to appropriate Indian culture – we just love golden milk.
‘Cultural appropriation’ only seeks to separate us, we’re one family, the human race, let’s just share the good things together?
My first time experiencing this drink was at a late-night juice bar in Houston, amd my friend and I were astounded! Stumbling upon the recipe here was serendipity (the MB cookbook is a regular go-to in my collection), and I initially began making this recipe as-is. I soon discovered that I needed to either decrease the liquid or increase the amount of spice used in order to achieve not the just the distinct scent but the flavor as well – merely a matter of preference.
I will be making this with just almond milk next time, but it is ~insanely~ delicious – on par with our juice bar experience – and my son is raving that this needs to be a culinary staple in our household! Ms. Dana was absolutely right about its addictive nature, and I’ve already had to make and deliver the mix (https://minimalistbaker.com/4-ingredient-golden-milk-mix/) to a homebound friend. ❤ Merci beaucoup, Mme Dana.
So glad you enjoy this recipe, Sophia! Thanks so much for the lovely review! xo
I just made this and it was super yummy. I’m not eating any type of sugar or sweetners so I left out maple syrup and it was totally sweet enough from the coconut milk. I used full fat coconut milk and unsweetened soymilk because that’s what I had. I also used fresh ginger that I grated with the microplane and left in instead of straining because I like the ginger in there. Thank you! I will make again as soon as I get to the store to get more coconut milk.
Lovely – thanks for sharing!!
I used almond milk and i was out of coconut oil this morning BUT I will definitely make this again! The flavor is amazing! Found your recipe first doing a search for golden milk…I dont have to search any further! Thank you!!
This is absolutely delicious. I actually used all ‘whole’ oat milk, which was still super creamy.
I love the paste idea because it really makes the process so much easier and I’m much more likely to drink it daily!
I tried it with almond milk and light canned coconut milk ( as suggested) and both are great!
I’m curious if the paste cane be used as an additive in coffee or in a cooking recipe?!
Thank you minimalist baker for all your great , easy and fun recipes!
I made this recipe because it was the simplest and easiest receipt I have found. I suffer from fibromyalgia and arthritis. I drank a cup last night I feel like I slept a bit better than usual. I also love the taste.
Can you use flax oil instead of coconut? Or would the taste be weird.. asking for a friend ?
We wouldn’t recommend it!
I melted the organic virgin coconut oil first, gently. Tested it with my finger … Not that I recommend this, being an oil. If you’re not paying attention you could remove some skin. I did this because powdered product makes us better with very warm oil. The turmeric, powdered Ginger, powdered cinnamon, and pinch of pepper. After they we’re thoroughly combined with the oil I added soy milk, just because that’s what I had on hand. The leftovers. I drank the whole thing, and it turned out really well.
I’ve had some not too good attempts at golden milk and got a bit discouraged but I wanted to give this one a try (it looks so yummy in the pics). I badly needed it today, so just used home made coconut milk. I made just a little bit of it, just in case it turns out I simply don’t like golden milk at all… AND THIS TURNED OUT AWESOME!!!! It has the right balance of all the spices and the coconut oil gives it this smoothness (apart from the health / nutritious reasons for it to be there). I guess it will be my go-to comfort drink when under the weather :) Thanks a lot for the recipe (and amazing photos)!!!!! (and I’m getting addicted to your blog)
PS
Aww, so glad to hear you enjoyed this recipe, Marta! Thanks for the lovely review- enjoy!
I’ve been making this for breakfast for about a week now and it’s amazing!
I sub cashew milk for the almond and coconut milk, and I do use a full tablespoon of coconut oil. I find that the addition of the oil makes the drink substantial enough to keep me full and feeling great all the way until lunch time. Thank you!
Coconut oil is considered to be one of the healthy oils. Excellent food to fight Dementia and Alzheimer’s. Far superior to other oils.
Actually, there is zero science behind that.
@J-Town YES THANK YOU please tell these gullible fools! Science experts like you and me have to stick together and save everyone from all the fake science out there! Only you and I know what’s really science! And that was zero science right there, did everybody see that??
PS just kidding J-Town, I’m actually making fun of you a little hehe sorry :)
Cant tell you how happy this recipe has made me. Golden Milk mixes are ridiculously expensive. I made it this evening. I didn’t have the light coconut milk (my fave brand is the simple truth organic at freddys) on hand but I DID have a can of sweetened condensed coconut milk. I used 4 cups Almond Breeze, a HEAPING table spoon of the sweetened condensed, a whole cinnamon stick, all the other spices. lots of pepper and lots of ginger! OMG!!!!!!
Thanks again
We’re so glad you enjoyed this recipe, Jenn!
Amazing!!!
By the way, thank you for all the great recipes. Everything I have tried from you has been great!!!!
Can I use regular coconut milk instead of light coconut? Could not find light coconut in my grocery store. Have not made the recipe yet.
Yes, that should work!
This was delicious! The coconut oil made it so creamy. Thanks for the recipe.
Yay! We’re glad you enjoyed it, Lisa!
Can you add MCT oil?
I think that should work, yes!
I made this per the recipe and it was FANTASTIC. I love the hint of sweet (I used liquid Stevia) as it curbed my sweet tooth craving.
Hi there , Thank u for the lovely pictures!
I understand this is a vegan recipe site so I am probably going be the minority here but my kiddos (3 &5 )and I are pescatarian and so we made this just as “instructed “ ? , yet simply switched to organic whole cows milk.
It was DELICIOUS!! Im curious if you know if the health benefits are still comparable?
Hi Hillary,
It is our understanding that traditionally, golden milk is made with cow’s milk. So glad you enjoyed the recipe!
I use 2 tBlespoons of cashews with a cup of hot water in my blender with turmeric powder etc, 30secs and a lovely creamy hot drink with a frothy head. So easy.
This is like golden crack in a cup! ? I love it!!
I made this today and wow it tasted amazing! :o Even my dad liked it and he’s very picky about food. :D
I love golden milk, but if you want to spice it up a little, add in some peppermint! Oh So good!
Hi,
I’m curious as to whether this drink would taste good and have all the same benefits if I omitted the coconut and almond milk, and blended instead to make like a bullet proof turmeric tea? I really love all the benefits of golden milk, but struggle to drink it as I’m not into milky drinks – even with non-dairy milks
WOW! I didn’t add coconut milk or sweetener, and it was still delicious! I never would have thought to add pepper, but I love the kick and will take any digestive help I can get!
Yay!
Made this today with unsweetened almond milk and agave nectar! So delightful and nourishing!
Thank you Minimalist Baker for Yet another delightful recipe!
I absolutely LOVE this recipe!! And let me say first that I don’t love all golden milk. A lot are too spicy for me but this was just perfect. I used cashew milk but I have canned coconut milk and almond milk and will use them next time! Thank you! I love your recipes!!!!
Absolutely smoothe, creamy and delicious. The coconut oil makes a nice silky texture. I have also made this and poured over ice after cooled, refreshing as well. I have added a little vanilla also. Really nice on a cold winter day…anytime, morning, afternoon or night.
Thanks, Joyce!
Hey, has anyone made this without any sweetener whatsoever before? I’m curious… I should probably just try it, but maybe it’s not going to be very good? I’m off all sweeteners for addict reasons (don’t worry about it).
Julianne- I actually tasted mine before I sweetened it and I think it would be okay without!
Hi ,
I was intrigued reading the conversation , and wanted to help a bit. I am an indian and we have been consuming these ingredients for generations , so here is my insight
Combination 1 – coconut oil + pepper + tumeric is used in gravy’s or sautéed vegetables every 3 meals of the day
Combination 2 – milk + pepper+ turmeric , is normally consumed for nasal congestion or sore throat , and drinking warm milk in the night helps with sleep .
And usually 1/4 of a teaspoon of turmeric should do the trick , 1 1/2 tsp of turmeric is a little too much .
So milk and any kind of oil with turmeric and pepper is not how it is originally/ traditionally consumed .
Just enjoyed making this with my own freshly made creamy Almond Milk and added the light Coconut milk
Tried it hot first time
Yummy but found it a little rich so chilled it and added freshly squeezed orange juice to cut through the richness and it’s really delicious that way for me
The Orange works with the other flavours
Guess you could have it hot with the juice as well but refreshing chilled for Warmer Seasons
Hi!
I am wanting to make a concentrate to add to a cup of warm milk in the evenings. I am just wondering if it would be possible to use this recipe if I increased the amount and stored in a mason jar?
Thanks!
Okay I definitely should have read through the comments more as you have already addressed this question!
Hi Misha! It sounds like you might be interested in our Golden Milk Mix :D
Holy mackerel! Just made it, it’s absolutely amazing! I wasn’t prepared for how delicious it would be!
Yay!
Just made this fro the first time and it was absolute perfection!! Thank you for an easy delicious and healthy recipe?
I have seen this recipe and some like it for a while now. Today was the day I decided to try it since I have been struggling with back pains and an achy stomach. Glad I tried, it’s like a warm chai latte and it’s even better on this nice cold day we’re having here in NYC.
Just made it. I left out the sweetener this time because I am trying to go to sleep. I love your simplistic approach and while I forgot the almond milk (used carton coconut instead), I did remember to get some canned coconut milk which was much thicker than the carton. It turned out great even without the sweetener. Thanks for a great recipe.
Glad you enjoyed it, Alicia!
How long will it be good stored in the fridge.
The mix will last for months at room temperature or the fridge. Prepared golden milk (latte) will keep for several days in the fridge.
This was delicious and is perfect for anyone following a Keto WOE! I will be making this a regular nightly treat for sure ?? Thank you for sharing!
Glad to hear it!
This is probably the tastiest golden milk recipe I’ve tried. I only had full fat coconut milk on hand, so I probably could have adjusted the ratio to include more almond milk and less coconut milk, but it’s soooo deliciously creamy, and I’m trying to focus on making sure I get enough calories right now anyway! The amount of calories and fat in it actually make it a great little “snack” to hold me over until dinner.
Yay! We love to hear that!
Hi Dana!! I love your recipe!! I’ve been trying to incorporate tumeric into my diet and I thought this would be the perfect way, since I’m a tea drinker. I made it for the first time yesterday and was a little skeptical that I wouldn’t like it. But it’s super delicious. So glad I found your recipe!
OMG SOOO GOOOD and easy !!
Yay!
My girlfriend discovered this blog and stated I really should have a look at it. I’m delighted that I took the time to pay a visit to your webpage, it’s certainly one of the best I’ve found
Welcome to the site, Rochel! :D
I absolutely love this recipe. I live on the East Coast and the only place that sells it is Wegmans which is great until they’re closed or times like now when I have a cold and don’t feel like driving 25 minutes to get a cup. My friend told me about your site and sent the recipe so I could make some at home. I absolutely LOVE it.
I’ve tweaked it a little to my own taste. The fresh cinnamon is definitely better than ground. Thanks for that tip!
I like the texture of the tea to be a little less velvety, so I use about 1/2 table spoon instead of a full one.
Normally when I have a sore throat it sucks because I don’t like thin teas and drinking coffee throughout the day soothes the soreness but is dehydrating and too much caffeine. This tea is great. It’s low calorie, warm like coffee and much smoother and heartier than sipping chamomile or Earl Grey.
I’m sipping some now on the couch as my husband sits nearby reading our daughter a story (since I’m trying not to get her sick)
Anyhow I don’t mean to gush. I’m just really happy with this recipe. It’s great ??
Made this, three times now and have it memorized! Since I developed an almond sensitivity from too much almond milk/flour, I used 100% coconut milk. It was delicious! For me it was much improved the second times when I stirred more frequently, that cut down dramatically on the sludge left behind in bottom of cup. Thanks for your culinary brilliance!
Thanks, Lindsay!
I always need a little something to hold me over until dinner! I am going to try this!! Can always use some anti-inflammatories too! Thanks!
Thanks auntie!
Hello. Do you have a recipe for the powder I can make and keep and add the milk when I’d like to make it? Thank you.
Yes! It’s coming soon!
Do you ever make this in larger batches and refrigerate it?
Yes you can!
I love making this! It’s delicious and so easy to make. My 17 month old daughter loves this too!
Thanks MB for another home run recipe!
Glad it was enjoyed, Annie!
My first minimalist baker recipe, and it’s exquisite! Like a smooth, spicy chai that just feels good to drink. Thanks for my new favorite.
Yay!
Hi there! Made this today and it is wonderful! I never thought I’d like it but I was wrong. The coconut oil was a lovely addition as I and actually made me feel better. Thanks for the lovely recipe!
Yay! Glad you are feeling better :D
Hey Dana!
It sounds yummy! I need your help on this recipe.
I work in a cafe and I would like to make my own fresh Golden latte. I need a recipe I can keep for 5-7 days. So it means no milk at the beginning. I’ll mix the recipe and steam with milk when orders will come.
But how could I get make it ? Any suggestions?
Cheers :)
Hi Adam! I would combine all of the dry ingredients in a jar and then add the liquids when orders come in. We haven’t tried making it this way, but I would try it out, experiment and if you do, report back on how it goes!
I’m go glad that my first time trying golden milk was using your recipe. It’s perfectly delicious and now I’m obsessed too! I’ve tried it in the mornings adding a little matcha powder for a mild caffeine kick and that tastes great too.
I made a batch and shared your recipe with a cousin diagnosed with leukemia who is enjoying it and the health benefits. Thank you!
Also I tried a few brands of coconut milk but I preferred native forest organic unsweetened light coconut milk in this recipe it really tasted so much better than other brands I’ve tried.
I have recently developed acid reflex and missed my morning warm coffee. I had herbal tea and honey instead and just made a cup of this after my gym workout. I left the pepper out since that seems to aggravate my acid reflux. This was absolutely delicious – thank you!
The recipe is lovely the way it is. Thank you. I had to stop reading the comments though. I cannot stand people that arrogantly continuously argue they are right and everyone else is stupid or ignorant. There are many schools of thought on what is good and what is bad. Researching anything and following only the one you want to follow is your choice. Arrogance and an insistence everyone believe and adopt your way is why we have wars. Opinions are just like assholes; everybody has one. Thank you for the adaptable recipe. I’ll save it so I don’t have to come back to this comment board. I’ll continue to be your fan and follower though! I think you and your recipes rock!
Loving this recipe! I’m starting to crave this every night before bed. Thank you!
Xx
Reina
Thanks for this recipe. I had turmeric nog at a place I eat and am trying to remake it. I will play with the oil vs no oil cuz I don’t want a lot of fat and really appreciate the base recipe. I love the coconut milk so glad it had that in recipe. That is how I fmdrink the one at restaurant. Again thank you!!!
Hi, just made it for the first time and it’s delicious. I didn’t use as much coconut oil, I used a little ghee and honey for sweetener! Delish!!!
Thanks
Brenda
XO
I make this the old fashioned “Indian” way (recipe given to me by a couple different Indian families) with milk. The fat in milk replaces the need for any other oils, I’m surmising. However, I was looking for a dairy free option and wondered if almond or coconut milk would work. Thank you for this information. I am assuming there is need for the oil bc of the lack of sufficient fats in either almond or coconut milk for the turmeric to be absorbed . I also appreciate the tip on black pepper. Though, I will stick with honey for sweetener, it just does the job better than any syrups or stevia and it’s healthier, in my opinion from the research I’ve done.
Thanks again!
I saw this a while back and finally was able to try it out. It’s a bit of an acquired taste for me, but my boyfriend LOVED it! He’s pretty much anti anything that’s good for you, so it’s almost a miracle he loved it so much. I’ve been feeling under the weather recently too and this is a perfect soother for my throat. THANK YOU!
This was so good. I didn’t have almond milk so I used regular milk. Will definitely make it again.
My husband and I just made this tonight and it was absolutely delicious!! I was so amazed at how the flavors all complimented one another! This will definitely be a staple in our house! Thank you so much for this scrumptious recipe!
I made this tonight and it was good, but I needed to adjust (add) a lot more of the turmeric and ginger. I also added paprika. I also omitted the coconut oil and used a coconut almond milk blend to reduce the saturated fat. I’ll keep fiddling (maybe use fresh turmeric and ginger tomorrow) but this is a great starting point. Thanks!
Hi…I have tried several golden milk recipes and I like yours the best! I have been making it since October and I want to share it on my blog http://www.thiscurvyworld.com
Hoping you will not mind if I do…of course I will say that the recipe is from you, and provide a link to your blog as well. Tomorrow morning I am trying one of your Quinoa Breakfast Recipes…looking forward to it!
Regarding absorption of the turmeric, I did some research and studies have shown black pepper to be best in aiding absorption. Since there is black pepper in the recipe, maybe you don’t need to add coconut oil if you don’t like the taste or don’t want the additional fat?
Also, I use turmeric root and ginger root, both super inexpensive at the grocery store and keep a long time in the fridge when stored properly. If you allow the spices to simmer in the “milk” on the stove for at least 10 minutes, the flavor is plenty.You must slice them super thin to get as much flavor and nutrients as possible out of them. Just adding this in there as some find the ground powders often sink to the bottom of the drink quickly.
Thanks for the great recipe!
Really nice but way too much oil overpowers the milk
I made this as written except left out the coconut oil. Very tasty and comforting, a new winter obsession. This morning I made a latte with 10 oz golden milk, 6 oz espresso, and a touch more sweetener. Delicious! There was a nice layer of separated coconut oil on the milk that has kept me full for hours, too.
Just made , so simple and delicious ?
So delicious – I made this recipe this morning, but I had no coconut milk. I used 1.5 cup almond milk and 1.5 cup filtered water, but I blended it all together with 2 tablespoons of chia seeds.
The chia seeds are a great placeholder for the creaminess you would get from the coconut milk!
I used 1 tablespoon of MCT oil (coconut derived), and also added 1 tablespoon of maca powder for some pep :)
Amazing!
Yum. Looking forward to making this! As a 12+year vegan, I find a healthy amount of fats important to feel good. Usually, I’ll feel a bit off when not getting enough fat as I eat minimal nuts and very rarely nut butter or mylks..mostly just cook with coconut oil and sometimes milk for curry and a handful or two of walnuts and some hemp seeds sprinkled. Balance…
I have chronic hep B that has been under control by suppressant medication for few years. Recently, ultra sound discovered that I have mild to moderate fatty liver due to my weight gain. So instantly I jumped in panic mode. My wife suggested to try Golden Milk. However she has warned me endlessly…..’it is super disgusting’! I spent some time trying to find the most pleasing recipe. Your story and how you went about describing how you got to this recipe got me to choose YOURS! I am currently drinking my first cup……and my wife is NUTS! it is sooooo soothing! I think coconut oil is the key here. BTW, I decided your ingredients in half and it was perfect for one nice size mug. Thank you so much for sharing!
This is amazing!! It tastes and feels good. I put 1 tsp of maple syrup instead of a tablespoon but I think next time I’ll try 1 tablespoon. Thanks for the delicious recipe :)
I have been wanting to try golden milk for some time now and came across this recipe, I decided tonight was the night and it was not a let down, wow! So creamy and delicious and perfectly sweet, I put about a tsp of agave. Thanks for all of your amazing recipes!
Thank you for the recipe.. I’m going to try it now.. I have a sore throat/cold..
As for diet & the comments that were made.. I strongly believe that anything in excess isn’t good & it’s best to keep your diet varied.. That’s what’s good for me,lol
I love all your recipes! You’re amazing and so creative!
Delicious! Great warm drink and a nice fall day like today.
SO good. The mix of cinnamon, ginger and turmeric along with the creamy coconut milk makes for a surprisingly decadent drink to sip! Definitely worth trying :)
This sounds great. Turmeric is an important anti-inflammatory. The only thing I would like to add is that ingesting a lot of Turmeric can increase your Bilirubin levels. So if your levels go up while you are taking this simply discontinue it for a while and your levels go right back down. Doesn’t happen to everyone but did to a family member. Otherwise I have seen Turmeric work wonders so just be aware and enjoy.
Dana where did you get that beautiful cup? looking forward to trying this recipe!
I just made this and it is AMAZING! I didn’t add any added sweetener as coconut milk is already sweet and grated fresh ginger using a microplane and it turned out so delicious. I didn’t even have to strain the ginger because it blended in so nicely. Also, our society needs to get rid of the notion of “fat makes you fat.” Not ALL saturated fats are created equally and our bodies break down different types of fats, different ways. Healthy saturated fats, such as coconut oil, [Pacific Islanders show nearly non existence rates of heart disease and coconuts are a staple in their diet] are digested differently because they are made up of medium chain fatty acids vs bad fats [you find in vegetable oils & processed foods] are made up of long chain fatty acids. But don’t take my word for it, research it yourself, as I did :) Thanks Dana for yet another incredible recipe!
Consuming coconuts is much, much different than consuming coconut oil. Pacific islanders don’t consume nearly as much of the refined stuff as “health conscious” hipsters.
“Yes, studies of people on traditional Polynesian diets have found that they have relatively low rates from heart disease despite high LDL cholesterol levels, but other aspects of their native lifestyle are very healthful, and probably help counteract the cholesterol-raising effect of the coconut fat. Their traditional diet, for example, is very high in dietary fiber and heart-healthy omega 3 fatty acids from fish, and very low in sodium. Historically, native Polynesians also tended to be nonsmokers, and were physically very active. All these factors would certainly promote heart health.”
Recently came down with a cold, so I decided to try out some golden milk given the turmeric and ginger component. This was really nice. I only had soy milk on me, so I used that; however, the coconut oil and the milk made this super creamy nonetheless. I added in only about half a teaspoon of honey as I normally drink my teas without any sugar, and it was still awesome. I also put in some extra ginger, and it still was not overly intense. This is definitely going down as one of my favourite drinks ever.
Can you use olive oil if you don’t have coconut oil?
I would maybe try using pure olive oil as I would imagine using extra virgin olive oil would give it an overwhelming olive oil flavour, which, personally, I would not be a big fan of in my tea. Maybe also try reducing it as I found the coconut oil did give it a flavour in the quantity given in the recipe. You just gotta try and find out I suppose.
Great recipe… I use raw honey to sweeten and Vitamin World has a product called Daily Tumeric that already has black pepper in it and also tart cherry! Anyone suffering from Raynaud’s disease should try this! Haven’t had an episode since using this!
Hi Dana!
Just wanted to mention that adding a small pinch of black pepper will help activate the turmeric for this drink :)
And the fat is really important, too! It helps with the absorption of the turmeric.
Thank you,
Perri
You are an inspiration for me and i love all your recipes!
Ps. I got rid of heartburn with coconut oil – is the only oil i cook with!
This is AMAZING. I halved the recipe, but kept the same amount of spices and it’s incredible. Using it as my homework pick me up!
Delicious drink! Thank you for the pick me up! I will be making this often!
Hi,
I just made this after having tasted it at my local farmer’s market (made with almond milk). However, this turned out to be very bitter and I cannot drink it. Could it be the tumeric? I just bought it this past spring from an Indian store, so it shouldn’t be too old. Any suggestions?
It could be that you aren’t used to drinking such a strong amount of turmeric at once. I have made turmeric tea where I put so much turmeric that it made drinking the tea a highly unpleasant experience. I’d say try reducing the turmeric and maybe straining the milk so you don’t end up with the powder right at the end.
Amazing! I love, love, love it and Hubs gives it two thumbs up too.
Is there a good way to cut the sodium content in the recipe?
Just made this for the first time today! I used organic cassava (my new go-to sweetener) instead of maple syrup and it’s absolutely delicious.
delicious! this recipe is a keeper!
This is super yummy! I added more of all the spices, a touch of salt, and maple flavoring (in addition to some stevia).
Hi there, I’m making this as we speak. Not as a point of criticism but just out of curiosity: what does the oil do to the latte? Does it make it more smooth or?
I made this last night. The drink is really good! It’s so good that even my husband, who used to complain about how he didn’t like tumeric, wanted seconds. I would love to see a matcha drink next!
Just made this…Wow. Sooooo good!!! I’ve been trying a few of your recipes lately…Simply amazing! Super simple and SO good! Thanks for sharing! :)
Amazing. Amazing. Amazing. I love this! I’m slowly making my way through all your recipes, Dana. And they all make me so happy!
Has anyone tried replacing the almond and coconut with Nutpods? It’s made from both and has zero calories, since some people were complaining about the fat content.
Ok seriously, I tried golden milk a few months ago and I wanted to throw up it was so terrible and jolting to my taste buds. I finally bucked up the courage to try again with this recipe because I’ve never had anything from this site turn out badly. It’s seriously a different world this is so delicious and not bitter at all. Thank you!
Second time making this, love it! Makes my belly feel great! Thank you
I am obsessed with this recipe! It’s the first golden milk I tried and it’s super delicious. I make it just for one, so I modify the recipe a little. In a measuring cup I do 3/4 cup homemade almond milk, about 1 heaping tablespoon coconut cream from a can of full-fat coconut milk and then fill the measuring cup to 1 1/2 cups using the light coconut milk from the can. Since I use full-fat coconut milk I skip the coconut oil altogether. I halve all the rest of the ingredients and do just a little less sweetener. I make this all the time now! I prefer ground cinnamon to a cinnamon stick. The stick didn’t seem to impart much flavor for me. Thanks so much for this recipe!
Just did it right now. Omitted the coconut oil. It was yummie!!!
Thanks
Vicky
I made this today and it was delicious. Only thing I did differently was use the canned coconut milk, as you recommended, and unsweetened soy milk. It turned out lovely. Thank you
Isn’t it a lot of calories just for half the amount? What is you do sports moderetaly?
I’ve been nervous to try golden milk after my friend said turmeric tastes similar to tree bark… but I found the courage and tried it out! It’s so good!!! Feels good on the throats and easy on the tummy. For someone who despises coconut usually, I don’t mind the coconut oil or milk at all! Super creamy and delicious and this will definitely become a staple for me. Thanks!!
Dana, love you all the same, but this is actually Haldi Milk, it’s an Ayurvedic staple and has been around in Indian culture/food/medicine for literally thousands of years. You should include some cultural reference for this recipe and others like it so that people understand where it comes from. The blog that you cited, nutrition stripped, attempts to do this:
“Traditionally, Turmeric Milk comes from Ayurvedic practices and medicine in Indian cultures and is nothing new to Eastern cultures. In fact, it’s been known as a “healing spice” and used to help anything from sore throats, colds, flus, and stomachaches to wound healing and treatment of abrasions and skin issues (due to it’s antibacterial and antimicrobial properties).”
I would encourage you to give credit to the cultures that you draw inspiration from. It’s important for people to realize that the food they are enjoying and loving actually has some deep cultural significance to literally hundreds of millions of people.
agreed!
Delicious! Thank you!!!!!
I just tried this recipe and it’s Fantastic! I used a little honey for my sweetener (so it’s not 100% vegan) and it turned out great. Thanks for info and the adorable blog! I just started following and I love it ❤️
I tried this recipe today and enjoyed it! I had heard about golden milk before, but was pretty sceptical, as I don’t like the taste or smell of plain turmeric. When blended with the other ingredients it tastes great! I used 1 cup of macadamia nut milk (Milkadamia brand) and about 1/2 cup of ice cubes in the blender (kept it cold). Next time, I think I will brew a bag of chai tea in the milk before mixing. If I get really motivated, I will make milk ice cubes to keep it creamier. Iam wondering – on this (and many other websites) the milk is a light sunshiny yellow. Mine turned out creamy tan – not yellow in the slightest. I used a tsp of honey for sweetener – perhaps that darkened the color? Has anyone else experienced this? I used powdered tumeric. Thanks!
This sounds great ……I’m going to try this with 1/4 of an avocado. Wish me LUCK !!
Hi Dana,
Love, love, love Minimalist Baker. I used to consider a vegan lifestyle as completely impossible for me; your quick, easy and cheap recipes blew that out of the water – so big thanks there!
Anyway, could you do one of your round ups on dinners/lunches that freeze well? I’m only cooking for once so eating the portions of the same meal for 4-5 days can be dry.
Thanks again. :) :)
Will consider adding! Thanks Megan!
My family loved this, even my very picky 3 year old! We dumped all of the ingredients in the Vitamix and put it on the hot soup setting. It was perfection! And the left over we put in the fridge and enjoyed cold the next morning! Oh, and we only had Ripple, the pea milk, on hand and it worked out well as a substitute for both milks.
I just made this and it was so delicious! Better than hot chocolate as its not too sickly but really lovely and comforting.
People need to remember that we all need fat in our diets as some vitamins are fat soluable! And I thought the coconut oil worked in it really well.
Thanks for another great recipe!
Holy Love In A Cup!!! I tried this after a run as I was feeling a bit sore, but didn’t want to take meds. I absolutely fell in love with this and drink it after runs as part of my recovery. I am so in like be with recipe! I am anxious to try your Golden Milk Nice Cream and Macaroon as well! I think I may be obsessed ??
Great recipe!!! I have made “golden milk” before and love it so much! I tried this without the coconut oil and I added a bit of cardamom. This is actually really tasty if you drink it cold/iced in the summertime as well! <3
Just made this – yum! I added some vanilla and used flax milk – so now it’s full of omega 3’s, too :-) I’m going to try it without the coconut oil next time, just to compare. Thank you, Dana!
I have tried it and it’s really takes 5 minutes to make! thanks Dana :)
Can’t wait to try this! Have been looking for a simple golden milk recipe. One of my favorite restaurants does golden milk matcha, so I may add that in there. Any suggestions on that route?
Just made it this morning and I’m already hooked! It’s so delicious and comforting. Thanks for sharing your great recipe!!
Hey Dana,
first of all I want to say that I really appreciate your blog and your recipes! It’s great that most of the recipes are gluten-free and I already tried a lot! Me and my husband felt in love with the TAHINI CHOCOLATE BANANA SOFT SERVE!
I tried the golden milk too and it’s amazing! I changed it a bit and took quinoa-rice-milk instead of almond/coconut milk and I used fresh ginger additionally. It’s wonderfully warm and spicy! Wish you all the best and king regards from Hamburg, Germany :)!
I make a drink similar to this but never thought to add coconut oil. I tried your version, and the coconut oil makes it next level flavourful/creamy/satisfying! Yum!!
Loving the recipe! I’ll probably sub out cashew for the almond milk but that’s just personal taste. Can’t wait to try it!
I love you. I really really really love you, whoever you are behind minimalist baker, I love you. Every recipe I make off this website is on point. Delicious! Love the golden tea x ten!
Such a fan of this golden milk! Made it, love it, have had it every night since.
Absolutely delicious! I have been trying to incorporate turmeric in my diet for the anti inflammatory benefits and this is an amazing recipe to do it!
WOW! This stuff is so good I can’t believe it’s the first time I’ve tried it. I know this sounds cheesy but I just felt instantly “good” while drinking this. Going to start having this as an evening treat on the regular!
I also am going to poor a little in my morning iced coffee tomorrow and see how it tastes? it might taste terrible but I’ll give it a go! although I would probably have to omit the coconut oil if its going to be iced…
Found this recipe years ago in a yoga book, they call it “yogi milk” as it helps keep joints flexible, it also benefits the female reproductive system! Never used coconut milk , just almond milk and my recipe called for 1Tbs almond oil per cup. I use honey because let’s face it, it’s yummy ? and nutmeg for the same reason. If using a dry turmeric, it had said to boil it first. I now add maca as well, again yummy! Mahalo for all the incredible recipes, you are one of my favs! Aloha
I have been wanting to try this for a while. I am taking this wonderful recipe as a sign to make some. It sounds absolutely delightful!
Delicious, I always wondered how they made golden milk. And I never knew that coconut oil helped aid the turmeric to digest – amazing.
Yessss! I’ve been experimenting with golden milk for a few months now and haven’t found the right recipe yet, so I’m excited to try out yours! I see you make it on Instagram all the time and so I figured it would be popping up here soon!
I had turmeric milk in laguna beach and it was cold. I loved it. Could you drink this warm?
I mean cold ha ha
I think so, Sam!
This looks so good! Can’t wait to try it.
Hi, I’ve just found fresh turmeric root how would I use it in this recipe? Thanks
Hi Louise! You can grate 1 tbsp peeled, grated fresh turmeric root!
Thank you for sharing! btw love your recipes!!
In case I wanted to use freshly cold-pressed turmeric and ginger, cHow much extracted juice should I use for each rhizome?
Thank you!
Nom nom nom golden milk is delicious!
It’s great that the western world is just beginning to discover turmeric milk! This has been a part of India’s history for millennia; we, Indians, call it haldi doodh (haldi meaning turmeric and doodh meaning milk).
Love your recipes by the way!
Sending love from Canada!
Thanks for sharing Kena Shah! I’m curious… is coconut milk used in the traditional recipe, or cow’s milk? In India today, would it be served with coconut or cow’s milk?
Hi Christina,
It’s definitely cow’s milk that’s used in India today! You might find coconut milk in South India, since coconuts are part of traditional South Indian cuisine but in the rest of India, I highly doubt it.
Hey Dana! I love your blog and am a big fan. Just wanted to point out that this is heavily inspired by a traditional Indian recipe (it’s called “haldi dhoodh” in Hindi, “haldi” = turmeric, and “dhoodh” = milk). It would be nice if you could attribute that here.
This is a lovely suggestion! It’s so nice to learn about the origin and history of my food. Health bloggers didn’t invent everything from scratch :)
Haha, I just saw your comment Swati and realized I made the exact same comment below you!
I cannot believe I waited this long to make this!!! Absolutely delicious!!
I just made this, and I love it! Next time I make this, I’ll leave out the coconut oil to compare. Delicious!!
This looks so good! I haven’t tried it yet, but I was thinking you could turn it into a pudding by adding a cornstarch slurry and maybe some vanilla extract, too.
I disagree wholeheartedly with the folks saying that the oil is unhealthy, regardless of type, & should be eliminated from the recipe.
First of all, dietary fat is NEEDED by the human body, & is necessary for production of different cells throughout the body, including brain cells. Do some research online & see for yourself.
2nd, if this were just for a nice tasting healthy drink then fine, eliminate the fat if you want to, but for those of us who take Turmeric for the multiple beneficial effects of Turmeric, ( in my case as an anti-inflammatory to ease the pain of my bursitis & arthritis, which it does very well), & the fat is required for us to absorb it well, then it behooves us to KEEP the fat in the Golden Milk, & the black pepper, or else we’re just “spinning our wheels”.
If necessary or desirable to limit or eliminate fat from a persons diet then he/she can eliminate it from other foods where it’s not needed, like butter on our toast etc.
I just made this! So yummy. ☺I substituted local ghee for coconut oil.
Really nice and made me replace all other unhealthy drinks
Just made this… So yummy! I substituted ghee for coconut oil. ☺
I love golden milk but make it without oil. I blend flax seeds or chia into mine instead. I’m curious why coconut oil is the standard fat used. Wouldn’t any type of fat have the same effect to unlock the turmeric benefits ? Do you know ?
Hmm, that’s a good question. I’m thinking the fat from coconut milk might be sufficient?
Exactly was I was about to point out. No need for extra fat because the fat in the coconut milk is sufficient for curcumin absorption. I used full fat coconut milk here and that is plenty, bordering on too much, for me. I usually make my golden milk with soy milk and don’t add a fat. I’d say most plant milks naturally have some degree of fat, that may be enough as well. If not I’d add Udo’s 369 Omega oil at the end. Some cardamom sounds like a great addition. I’ve seen premixes that include ashwaghanda! Thanks, Dana☮️
I’m wondering where the Sodium content is from .??…it seems rather high at 161 mg in 3 cups of liquid…
I haven’t yet worked out the % age. Sounds good otherwise…Thanks Lorraine
Hello, I am looking forward to making this for my children tomorrow, I am just wondering what’s the thinking behind using light coconut milk and then adding the coconut oil? Many thanks for the recipe!
I personally just prefer the texture that way! But you can certainly use full fat and omit the oil if desired.
I have not tried golden milk with coconut oil. Perhaps that would dissolve the turmeric and get rid of the unpleasant sludge that I have found in the bottom of the cup. Using stick cinnamon would probably help also.
Aside from the fat discussion, the coconut oil is what disolves the turmeric so that your body can absorb it. Turmeric is not water soluble so it won’t melt or dissolve in awater based liquid, your body will not absorb the curcumin (active ingredient) and you will just pee it out. Olive oil is good too (not that I’d like it for this recipe).
That’s why we traditionally made it with raw whole milk. Another option is fat from coconut milk (not lite).
Really want the anti inflammatory benefits of this delicious looking recipe. I am concerned, however, that my reflux symptoms may be aggravated by the spices. Any insight on this? Thanks!
Hmmm, maybe just start with half the amount of spices, and leave out the pepper?
Sensible idea! I will try it, and see how it goes. Thanks?
Black pepper increases the bioavailability of the turmeric which increases it’s anti-inflamatory benefits. I have really severe acid reflux and golden milk has never aggravated it so far! :)
Hey there. This is to the individual with reflux. I have gird and Ive had ulcers previously (due to stress). I dont know how your body will react to it, but I can tell you with all honesty that this recipe has never set my reflux off. If anything, it seems it may have helped it.
Have you tried mixing this with a dark coffee or espresso to make a … golden latte? I’ve not tried this recipe before and I can’t think to if that would taste good or horrible.
I haven’t! But that’s definitely gonna be next on my list!
I’ve recently discovered golden milk and love it– one thing I do to make things easier is to make a larger quantity of paste with all of the spices (turmeric, cinnamon, cardamom and pepper), grated ginger, coconut oil and a little bit of water. I cook it a little to get all the flavors to mingle, add some honey and then pour it into a jar to store in the fridge. With the paste I only have to mix a dollop into almond or coconut milk instead of messing around with all the different spice jars.
I’ve seen this done, too! Good to know you have found success with it!
Ahhh I just had to respond to this coz I’m a Cait too! I never see any other Caits around so I just wanted to say hi ??
How would it taste with Cashew milk instead of almond or coconut?
Would be creamy and tasty
Healthy fat is one of the most important things in our diet. I eat pasture raised organic butter every day and have lost weight. I also eat coconut oil on a three times weekly basis and my cholesterol is way down. So obviously healthy fat is a good thing. Won’t be changing my mind on this issue. Thanks for the recipe.
Hey!! Thank you so much for putting this recipe up. I’ve been having it every night for a while with just almond milk. It’s does wonders to detox your liver and reduce bloting after meals. I can’t wait to try your version!!
thank you!! wayyyy better option than the bulletproof coffee (pure venom). Regards from Argentina.
Dont worry about the fat if you train daily basis.
Thank you for this recipe. I purchase our organic golden milk locally but will add some of those good spices to mine and warm it up. I have only had the golden milk cold so this will be a new way to try it.
Sounds Yummy!! Im going to add some matcha powder tea to it for the antioxidants. Thanks for the recipe!
DO IT! Let me know how it goes!
That sounds delicious!
Ah, the “fat” debate. How about we just review the recipe for flavor, and let everyone decide for themselves about what is “nutritious”? I’m recently diagnosed with pre-diabetes and am reading a LOT about the benefits of a low carb/high fat diet for controlling diabetes. For me, the culprit is sugar and carbs, and not the fat. I’m seeing results. Its a fabulous recipe, and I think we should stick with that!
Thanks Nancy! Hope you love this recipe!
This looks really good!
Izzy | Pinch of delight
Golden milk has been on my radar for some time, but wondering if I could sub soy milk for the as we have nut allergies in my house.
I’ve made this with soy milk. It won’t have that yummy coconut flavor, but if you’re allergic, you probably won’t miss it.
You can use coconut milk or hemp/sunflower seed milk. I grew up drinking this with Raw milk.
Hi everyone, I use oatmilk (this recipe thank you @veganlovelie contains also coconut) and I add cardamom seeds and dates as sweetener, fresh ginger, fresh or ground tumeric, cinnamon and pepper. Then I blend all ingredients well and strain it. It tastes great cold or you can heat it.
I appreciate your comments Jim, but there are people who are underweight and appreciate recipes like this with good fats as a way to add a few pounds. I have never been overweight and lost a lot of weight when I eliminated dairy in my diet and now I’m slowly gaining to be my ideal weight.
Are you a vegan? I have that same situation as you, I wouldn’t mind getting a few tips from you. I am vegan btw.
The above comment was for Melody
I cant wait to try this receipe!!! I am vegan and breastfeeding and always as been underweight. I have a very fasy metabolisium. The high healthy fat option will be good for me! Eating processed fodd and unhealthy to gain weight is not en option for me.
I made this today instead of my usual afternoon coffee and WOW! I’d never had turmeric in a drink before and it’s actually really good! I think I’ll be switching to this for my afternoon pick-me-up now :) Thanks!
Yay! Thanks for sharing! xoxo
Hey- New to your blog. Detoxing is important in our food and also our decor. Life can be grand!-Laurel Bledsoe
This looks delicious! Can’t wait to try your recipe friend! :) xo
Thanks lady! xoxo
I love your site and the recipes are healthy
Beautifully photographed and inspiring!
Thanks so much! I’m trying two of them today!
That looks good but contains wayyy to much fat. Read 80/10/10 by Doug Graham or watch Forks Over Knives. Total daily percentage of calories from fat should not exceed 10%. If it does go above 10% that’s when all of the western diseases that are killing everyone begin to show up. The research on this is overwhelming, unavoidable and very clear.
And contrary to popular popular belief “healthy” oils are not good for you…they are pure fat. You would do well to keep them out of your diet. So have this drink, but greatly reduce or even get rid of the coconut oil. You will lose weight and have more energy without all of that fat in your blood.
Best,
Jim
Thanks for sharing your insight, Jim. I’ve actually been reading about this diet philosophy too recently. While I understand many have committed to this diet, there are still plenty of other folks who like to incorporate a bit more fat, and I like to give options for both.
To keep this recipe low-fat/oil, simply use light coconut milk OR almond milk as the base, and omit the coconut oil!
You’re just so lovely! Loving the positive vibes!! ✌☮
Thanks Lauren!
Hi there,
For someone that’s focusing on gaining weight, I appreciate this option!
I have a high metabolism and suppressed immune system, so I’ve been eager to try this. In the absence of coconut oil or milk, I used unsweetened almond milk and I will admit, 1/4 tbsp vegetable oil – and I’m not sorry! Mmm, the butteriness… The rest I used fresh, grated right into the pan. Anyway, it resembled something in between egg nog and horchata. I added an organic raw cane as sweetener, I think local honey will be a better choice next time. I also have a very swollen lip currently and while it’s still quite plump I can already feel a loss in pressure.
As someone who struggles with weight gain and keeping weight on, a slightly fattier option suits me just fine! Thank you for publishing this version!!
(Also, thanks Jim for not just bashing the recipe but sharing sources of information for people to study if they like)
Hello. Thanks for the recipe. I had originally seen the recipe with almond milk only but this one with coconut milk is delicious! I would not change a thing! You don’t like the fats then don’t make it. It’s that simple.
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Hi Dana, I recently made the switch to 100% plant-based diet, and I LOVE your blog! So much inspiration, thank you!!
I have a question about this recipe. You mentioned the turmeric is fat soluble which I understand, but I’m wondering if you need to use oil as the fat? Would the coconut milk (or another nut milk with fat content) work just as well as a sub for the coconut oil? Or if I wanted to sprinkle it on avocado toast, would the natural oil in the avocado do the trick? Thanks!
Thanks for this recipe, Dana. Going to live on this tasty drink and everything my body thrives on. I put organic coconut oil in everything possible, our brain needs the healthy fat, lubricates intestines and great for the skin. Can’t wait to try your other recipes!
I was thinking the same thing, it being fat soluble means it should respond well to any fat. I’m sure the turmeric is not prejudice. Best wishes!
Wow. Thanks for this. Ayurvedicly this fat- and this kind of fat, is necessary for absorption and uptake of all the necessary minerals in this. I add a bit of ashwagandha and will add some shiajit when I replenish my supplies. Love the idea of canned coconut milk, I hadn’t thought of that for this.
I use a bit of raw honey as that works better for my body.
All things being in balance, this is a lovely recipe. Yummy with a kick!
Thanks again!
You should not omit coconut oil in this medicinal recipe. If you use tumeric as an antiinflamatory ingredient, it requires a bit of black pepper and some oil for those to get active in you’re body.
I actually make it without the coconut oil, love it!
This is a lovely response. I am making this for my son and my self for a before bed drink ❤.
I also wanted you to know that I have tried a number of your recipies and I love how they have turned out. You must test them a bunch because they always turn out well.
Totally agree. Stopped adding any oil. Actually makes me really sick. Thanks for options.
You have an option to not make the recipe.
Well said :)
Love this. Keep being awesome.
Good answer Yuki
Can I use Lactaid milk instead of coconut or Almond milk. very lactose intolerate
Hi Julia,
All plant milks are dairy free, therefore they are lactose free as well. You can use both of the plant milks in the recipe with no issues.
Thanks
If you do not use oil it will not absorb into your lymphatic system and it’s pretty much pointless. If you are against adding oil make sure to add pepper it’s very important for absorption.
Thank you for this. I am trying to find anti inflammatory recipes and might have tried to omit the oil, until I saw this response!!!
You can replace the coconut oil with a high grade unsalted butter.. see if that helps..
These recipes are completely personalizational (is that a real word?). You can add or take away any ingredient that you desire to either put in or remove for whatever your reasons. I WAS using a recipe that did not include coconut oil, but I wanted it (excellent brain food) so I put it in….THEN I found this recipe that has it included. So, no one should feel stuck to having to use incompatible ingredients. Pick what you like, dump what you don’t like…and see what you come out with. Who knows, you might just stumble on a real winner that works for lots of folks.
❤️
I find this as an awesome bedtime beverage BUT I omit the cinnamon for the morning drink cinnamon makes Me perky lol great tasting and diversityed ingredients that I’ve wanted to incorporate into my diet ! THANKS, Suzanne
Damn right, man. Everyone is arguing which one is bad for them, sugar or fat and they just don’t want to see that it’s both. People, please start thinking about your health in evolutionary terms!
Healthy fat, and much of it is actually really good for the human body and for the brain to function properly. In evolutionary terms, there was plenty of natural fat in the diet.
And there it is. Therr is a hige difference between healthy and not so healthy fats/cholesterols. Our brains need fat to function. Good fats help keep the arteries clean.
How about don’t make it (just like I don’t make recipes containing animal products cause I chose to not consume them) and also not take nutrition advice from a chiropractor.
I think most likely people respond differently to different diets. But I just want to add my thoughts actually facts…. I went and did my own clinical trial simply to prove what you are saying is correct. I went and had complete blood work done. Then I followed a very strict high fat low carb diet for 3 straight months then had complete blood work done again. Asked my Dr to compare. The end result it had absolutely zero negative effect and I lost 15 lbs and felt great. Honestly I was a bit disappointed to be wrong. But lesson learned on my part. Take it as you want I know I wouldn’t and didn’t believe but now I do.
Kellie,
There’s actually quite the consensus on this. The Dietary Guidelines (DGA) for 2015-2020 state that your total fat should be <10% SATURATED FATS of your total intake (as well as your daily added sugar be <10% and your daily sodium <2300 mg.) If you convert that to a 2000 calorie diet that’s ~1tbsp of butter or equivalent. And a total oil intake of 27g/day, or about 2tbsp of oil.
If you’re following a healthy eating pattern you will have no problems getting in adequates amounts of omega 6 and 3.
Eating is a lot more intuitive than people make it. Eat fruits, veggies, whole grains, lower fat dairy, protein with 2 more seafood choices a week and limit your sat. fats, added sugars and sodium and you’ll be happy and healthy.
Since coconut oil is a saturated fat, an easy option to keep a little oil in this recipe but closer adhere to the recommendations would be to sub out the coconut oil for sunflower oil (unsat. fat) etc.
Danielle – you seem to have missed one of the main points of my post. Which is that there are evidence and recommendations for a multiplicity of diets. And so we’ll all believe what appeals to our individual sense of what is right. Let’s talk when we’re 90 and figure out who was right – haha! Or maybe it’s that certain diets are right for certain phenotypes. Who the heck REALLY knows. I know enough to know that we still have a long way to go in figuring out what the truly ideal human diet is.
But, if you want to argue the facts, we absolutely DO NOT get the right balance of omega 3:6 – this has been steadily trending in the wrong direction since the introduction of seed oils (which were initially waste products!!) into our diets in the late 1800’s. And we’ve been getting sicker since then. Go figure.
And “lower fat dairy” – if eating is so intuitive – why wouldn’t we eat what we could before food was so processed – which means full fat.
You took the words right out of my mouth! This is the realist comment I have read yet.
Reading what that man has to say and being so set in his idea of thinking was a bit cringey to me. There are no 100% truths in nutritional science. Far to many variables. Thank you for adding your comment.
I have to totally disagree. I was using animal products and switched to coconut oil cutting out my daily use of butter, half and half and dairy milk. I have had instant to quick improvement in my health. Logic would follow that coconut oil is a “healthy fat”. I totally agree with the fact that you should not take too much. I have read that the daily intake of fat to be higher, some I believe said twenty percent of your food intake should be from a healthy fat.
I might be confused due to misinformation but I am not confused about the following changes since I cut out some dairy and switched to organic, virgin, cold pressed coconut oil:
-My body wants to expel waste(much healthier state in my mind)
-Some chronic pain I had while having a bowel movement has been greatly reduced
-My nose produces way less boogars
-My ears practically produce no ear wax
-My skin feels thicker and softer and my hair immediately turned softer and less frizzy
-I have had much relief with my cold disorder with my hands producing heat again
-I have had a dramatic increase in energy when I am on the treadmill
-I have had reduction in the need to sleep as long on some nights
-I have had days where I do not need to eat as much
-I have lost a little of my belly fat
-I have had an increase in the times I eat healthier
-My eye doctor told me my eyes are watering due to dryness. I thought this had been reduced since I started coconut oil. Now I believe it is cured.
I have made several changes to improve my health but I staggered them. I contribute the above improvements to coconut oil. Not minor in my mind. As far as the percent of fat in the diet, after I got your email I search on the internet and found claims as high as fifty percent:
https://articles.mercola.com/sites/articles/archive/2012/05/31/coconut-oil-for-healthy-heart.aspx
As far as promoting sickness I do not believe I suffer from this ailment.
Thanks for your response!
Very interesting . I feel better too
Hi Jim,
I am interested in learning more about what you are saying. Would you like to exchange emails?
Thanks,
Brooke
Well I hope no one intends to drink this daily! But it’s a great alternative for the vegan suffering from ulcerative colitis! And as she stated turmeric is fat sellable so it’s needed to fully absorb it! Good luck to you on your journey. I personally don’t believe in any one diet I’ve heard way to many conflicting things over the years I just believe in things being as organic and unprocessed as possible!
Totally agree Sheay and of course the real culprit is sugar! ?
Just tried the recipe and it delish even if I didn’t ground but just grate the turmeric! The Ayurvedic recipes calls for fresh tumeric but now I’m wondering if the spice is as good? I know it’s easier and less expensive. Also wondering if it’s good to use anything that was sitting in an aluminum can…such as the coconut milk, unless the cans are not aluminum?
Our brains are made of fat, it is essential for optimal brain function, nutrition should be based on healthy fats in combination with fresh vegetables and lean proteins and of specific caloric intake based on activity. The problem is not the fats, it is how you combine it and of course as my grandmother always said “eat whatever you want but eat a little of it” the eliminating fats in your nutrition will effect your concentration abilities. Though I can lose more weight, my cholestestral is at healthy levels, actually low. I am 46.5 years old.
I made this last night and loved it. EASY! DELICIOUS! I used ground turmeric and fresh ginger. Plan on making this my go-to anti-inflammatory daily drink. THANK YOU!!!
Woot woot!
I beg to differ with Jim the latest research clearly shows fat such as avocado and organic cold pressed coconut oil are not only beneficial but necessary for our bodies to work properly. I am a retired nurse and have been a vegan over 70 years. I was a patient of Doctor John McDougall (little vegan meal cups in stores) many years ago as I was born with a congenital heart condition. I still have his and his wife’s cookbooks in my house and raised my kids and grandkids on many of his recipes. While animal fat is certainly deadly much research has been done since Doctor McDougall started his research and small amounts of medium chain triglycerides are absolutely necessary for our bodies to function properly. Cholesterol is our bodies defense mechanism of filling up the cracks that form in our blood vessels and arteries when we do not have enough vitamin E (a fat soluble vitamin) and the right kinds of fat in our diet. Numerous nutrients including the turmeric in the recipe, also need small amounts of fat for our bodies to be able to utilize them. Our skin, our hair even the digestive process require small amounts of fat in our diet everyday to work properly.
I have high choloesterol. Is coconut oil on my golden latte everyday bad for people with high cholesterol like me?
That is very true, I have been drinking this for the past 6 to 7 months. I drink it with lemon and very rarely with home made coconut milk. I have managed to lose and keep my weight down and loste my belly fat/ bloating. (No more yo-yo weight, Am costant) combine with 30 to 45 min excersise.
I used to work out for more than 90 min most of the days, 5 to six times a week. But I never lost my belly fat, I had eliminated anything made with flour and rice,pasta. Anything processed. But I still did not lose weight.
Drink this every night before bed and you will also sleep like a baby.
I couldn’t disagree with Jim more. It’s not so much about quantity of fat consumption as it is proportions of fats consumed. 30% of calories from fat is ok if the ratios of omega 3, 6, and 9 are correct, mainly the 3 and 6. The modern diet has thrown this way out of wack. They say the ratio for most people for omega 6 to 3 is 10:1. Realistically, its probably greater than that. It’s recommended that the ratio should be 4 to 1 – I believe even closer balanced is better, but very difficult to do. Keeping this ratio balanced will naturally decrease your percentage of fat calories. Omega 6s are inflammatories, so consuming these in such high numbers without the anti-inflammatory properties of omega 3s to offset them is what leads to the health problems that many suffer from due to the western diet.
I have been on a Paleo diet that is very low sugar and very high in fat for health reasons and have lost all the weight I wanted to since I began eating this way in Feb of this year. I’m extremely healthy and have lots of energy during the day, sleep well at night, etc. Maybe the low fat thing works for you, but it doesn’t for many others.
As you probably know Jim there is a ketogenic diet craze going on in this country. People are eating high fat low carb because they find it cuts their cravings and helps them lose weight fast. I personally had been philosophically predisposed to a vegetarian/vegan lifestyle and Forks Over Knives helped solidify that perspective. However, I could never keep up that lifestyle. One of the things Forks Over Knives discusses extensively is the massive amount of sugar eaten in modern diets. So for both the Forks Over Knives camp and the Ketogenic Diet camp both agree that sugar is an enemy. I personally lost 28 pounds in 3 months and have kept it off even after going back to eating a standard american crap food diet 2 to 3 times a week. The argument that high fat diets lead to heart disease is being seriously challenged. The newer model is that heart disease is caused by chronically elevated levels of inflammation caused by high carb diets. High carb diets have been shown to cause more weight gain than high fat diets and as noted above, high fat diets are being used by so many people for weight loss. God bless.
4 people making this recipe that are doing so for the benefits of the tumeric the fat is necessary. This helps with joint pain. The fat helps the body to be able to absorb and utilize the tumeric. If watching fat intake calculate the amount into your daily intake. Coconut is a healthier fat that my Dr reccomended I take to improve my triglyceride ratios so while I am watching my intake of fats and eliminating many,I do use coconut oil and avacado oil sparingly.
I lost 15 lbs. and 30 points on my cholesterol numbers by eating more fat….from high quality olive oil, nuts and organic veggies. Sugar is the killer?
Totally incorrect about the oils.
You only want to consume olive oil, coconut oil, avocado oil, sunflower oil (best for baking).
There’s a couple of more good ones, but stay away from vegetable oils, and canola oil.
Coconut oil has the “good fat” which actually helps one lose weight.
It is the sugar that’s the killer. not to mention most grains.
You are so wrong. It’s the sugar that kills not the fat. You are unfortunately ill- informed.
Right. Because the “low fat” diets worked so well for people on this country. Europe has a much better life expectancy and they incorporate all sorts of fatty oils and fish and meats. They just eat in moderation which people tend to forget about. Fats feed your brain, especially a growing child’s brain.
Jim: I’ve used nothing but coconut oil, EVOO, avocado oil, and once in awhile ghee for several years now. I’m skinny and my blood levels are pristine. I’m nearly 60 years old. At the last check my triglycerides were 19 and the ratio of HDL/LDL was that of a teenager! Coconut oil is processed completely differently than dairy fat, which DOES gives me problems. Go figure. Maybe we’re all just different.