
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 its simplest form it’s a blend of hot milk and ground turmeric, such as in this traditional recipe.
Our plant-based 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. If oil-free, consider using a coconut milk with at least some fat content (canned vs. boxed). 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
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 (see notes for oil-free)
- 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.
Video
Notes
*If oil-free, consider using a coconut milk with decent fat content (canned vs. boxed).
*Nutrition information is a rough estimate calculated without sweetener.
*Recipe heavily adapted from the lovely Nutrition Stripped!
Jean says
I just made it for the very first time! It is delicious and nutritious! I love it! I will definitely make it again and will share it to my family and friends! Thank you for sharing this recipe!
We’re so glad you enjoyed it, Jean! Thanks so much for the lovely review =)
Sandra says
This was a very easy milk to make! Did not need to add anything! I usually follow the recipe the first time I make something, then make my adjustments… won’t be making any with this, I loved it just as it was! I’m putting the extra in my refrig, and warming it up tomorrow. If it is still good, this will be my go-to-work-with-me drink a few times a week! Thanks for the inspiration!
We’re so glad you enjoyed it, Sandra! xoxo
Jason says
Mine was a bit gritty. Is that normal? It was still great but I’d like to serve it to others.
Hmm, it shouldn’t be gritty. Is it possible the spices aren’t finely ground? What type of milk(s) did you use?
Jason says
Probably just poor quality ingredients. I’ll upgrade.J
paulo says
The number of ads on these food blogs should be actually illegal. I’m trying to read this through 5 ads, 3 of them videos. What the heck y’all? Good content but won’t be returning to this site.
Hi Paulo, Thanks for the feedback and sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free.
Emily says
This is delicious!! I wanted to use fresh ginger but last minute realized I was out — I have to say it is spectacular with ground! I did use full fat canned coconut milk because that was what I had in the pantry and it was great although probably more filling. I wasn’t sad about it at all :) Thank you for this recipe, great for a chilly afternoon.
Yay! We’re so glad you enjoyed it, Emily. Thanks so much for sharing!
Arlene Keroack says
Just discovered in a magazine and wanted to see other variations. Version I used 1 c. Unsweetened almond milk, 1/4 tsp each ground turmeric, ginger and cinnamon. Microwave 45 sec. stir in 1/2 tsp van extract and pinch of black pepper. Add stevia to taste! Yum! Great for my sugar control and appetite suppress ❤️
We’re so glad you enjoyed it, Arlene. Thanks so much for sharing! xo
Nicole says
sooooo good! I just made this for the first time and I am very happy with the outcome.. smooth and silky with the perfect balance of tumeric and ginger. I LOVE coconut milk, oil, anything coconut so if you do as well then this recipe is for you. Although the coconut flavor is not too strong, you can taste it under the layers of flavors (which I love). I am sure it would taste amazing with any kind of milk. I added a tablespoon of maple syrup as the writer suggested a subtle sweetness is desired and it is exactly that, subtle, which allows the other flavors to come to the foreground as well. I will definitely be making this again– thank you!
Wonderful! Thanks for sharing, Nicole!
Erika Flynn says
Delicious and so easy!
xo!
Wendy says
This was my first time making golden milk. I followed the recipe even though coconut it my least favorite thing to consume. It was pretty horrible. I went back and added a ton of cinnamon and more honey. It help slightly, but I did like honey almost as much as I dislike coconut. The taste was slightly worse with the extra honey. Then I did the unthinkable added plane old granulated sugar. I was able to get it drinkable. I’m going to try to make it again with different milk, sweetener, and exstra cinnamon and ginger. I may add a pumpkin pie spice.
Hi Wendy, we’re so sorry you didn’t enjoy it. If you don’t like coconut milk, we could see how you wouldn’t enjoy it. You can use another milk such as cashew, almond, or oat.
Gary says
I made this WITH THE COCONUT OIL and it was incredible. Thank you for such a simple healthy recipe
We’re so glad you enjoyed it, Gary! Thanks so much for sharing!
Monika says
Coconut oil is not a “healthy fat”. It is extremely high in saturated fat, moreso than butter. Coconuts can be a great part of a balanced diet, but separating the healthy stuff from the coconut and using only the fat is just as unhealthy as separating the fat from milk or from an animal and only using that. Try to opt for healthier oils in cooking such as olive and canola. Thank you for the recipe, I’ll certainly try it without the coconut oil!
(I am a medical doctor and master of public health and a particular interest in nutrition.)
Jade says
Dana – I made this and it’s delicious!!! Thank you for sharing!
Monica – The benefits of coconut oil are about as vast as the risks of canola oil.
We’re so glad you enjoyed it, Jade! xo
Rachel says
It’s not true that unrefined virgin coconut oil is unhealthy when consumed in moderation and really an injustice to state here that a refined oil like canola oil, high in omega 6 and so inferior in terms of health compared to coconut oil is somehow “healthier”. With all due social respect for your claim to education: you are wrong. The problem isn’t coconut oil or fat, it’s sugar wheat and white carbs. Not saying we can scarf down however much fat we want, but it’s a lie to claim coconut oil is unhealthy and pretty crazy to claim canola is healthy. I could school you on all of this but already school my own doc. Please quit spreading lies while backing it up with the fact you’re a doctor. Thanks!
Jay says
Monika (“master of public health”),
Olive oil is simply oil that has been separated from the olive, and canola, besides also being an extract, is not the healthiest to consume. It is not like anyone is going to sit down to a plate of coconut oil. I have been making and drinking a similar golden “mylk” for years, and am in extremely good health. Medical doctors do NOT know everything.
Thank you for this wonderful recipe. Minimalist Baker!
Monika says
You’re absolutely right that all oils have been separated from their source. The difference is that olive oil and canola oil are high in monounsaturated fats and omega-3 fatty acids and low in saturated fat which research has shown is better for cardiovascular health. All of these plants are healthier consumed whole, but when you need to use an oil, opt for those that are higher in monounsaturated fats and omega-3 and lower in saturated fat.
I was not implying that doctors know everything. But most doctors do know more about health and nutrition than the average person. I was hoping to help with a nutrition tip because I’ve noticed this myth of coconut oil being healthy has been spreading a lot unchallenged over the past few years. Of course, if you are aware of the health implications and continue to eat it because you love the taste, that is an individual choice. What I’m concerned about is when nutrition bloggers recommend that people consume coconut oil for supposed health benefits. Personally I would want to know if something was harmful for my health before I make decisions about eating it.
Patricia says
Thanks Monika I agree with everything you are saying. Also to the writer who says she has been eating coconut oil for years and is healthy, that is like saying a person has been smoking for years and does not have lung cancer yet, so smoking is healthy.
Rachel says
It’s the myth of canola oil being healthy that’s the problem! Please everyone do the research and think for yourselves, these are the same “doctors” who claim diabetics are fine eating a ton of carbs everyday when they could avoid insulin completely by adopting another diet. Don’t just listen to this or any advice for that matter. The med. Industry makes a living off of our illnesses and the standard American diet and corrupted “food pyramid” sustain these sicknesses.
Evan Eugene says
Thank you for pointing this out. Fat is an important part of our diets, and so is the type of fat we are ingesting. Obviously most of our fats intake should be coming from fats that are not solid at room temperature, like olive oil. That being said, I can’t imagine olive oil tasting good in this recipe. Also, in moderation (and in combination with an active lifestyle), small amounts of coconut oil aren’t any more harmful than many other things we eat, like chips and cake and whatever else you can get wrapped up in plastic and cardboard. As long as people aren’t throwing coconut oil into every meal, I can’t see the harm in putting a tiny bit into something like this for the occasional morning or evening treat.
Hope says
I make this recipe almost once a week. I usually only have one kind of non-dairy milk open at a time (I find it hard to use a lot of milk since I only have myself to cook for) and always use whatevers on hand. I’ve used oat, almond, hemp, and coconut milk, and I double it and leave the canned coconut milk out. Delicious every time!
Thanks for sharing your variations! We like freezing any extra dairy-free milk in ice cube trays to keep it fresh for longer.
Connie says
For the sweetener I used organic raw honey to further this incredible recipes already nicely rounded health benefits.
Lovely! Thanks for sharing, Connie!
ADELE says
Just made it as a monday midday lift me up. Ok just had a sip so farbut never thought i’d like it. It tastes sooo nice :D Thank you for the recipe. I’ll come back after a few of those drinks to tell how I feel (I got Hashimoto, it might help a lot with regulating my energy)
We’re so glad you enjoy it, Adele! Thanks so much for sharing! xo
Rachel says
I used one can of evaporated coconut milk and equal amount of water. Used whatever turmeric I had already ground, much larger amounts of ginger, cinnamon and maple syrup. Subbed pepper with a few swipes of fresh nutmeg. Added a bit of vanilla.
I like it. My husband says it tastes like warm curry. It is a nice change from evening hot cocoa or tea during cold winters and my body needs all the anti-inflammatory help it can get.
Thanks for sharing, Rachel!
Cindy says
Just made this & followed all ingredients except for the unsweetened non dairy milk since I just ran out of almond milk yesterday! Subbed it with chocolate soya milk though & it is very delicious!!!! Thank you for this recipe ❤️❤️❤️
Will try the it with almond milk after a trip to the grocery & also with cocoa powder
Interesting! We’ve never tried that combo. Thanks for sharing, Cindy!
Shari says
What pepper can I use instead of black pepper? I’m all out
black pepper is best because it’s what helps make the turmeric more bioavailable. I’d omit if you’re out of it.
TERRY Moore says
I’m allergic to almond milk is there a substitute?
Yes! Another non-dairy milk such as cashew or oat milk would work well.
Freida says
I make this every time I start to feel under the weather. And its a great sleep-aid. I was surprised at how tasty it is with stevia.
We’re so glad you enjoy it, Freida! Thanks so much for sharing! xo
Maria says
Made this last night before bed and it was delicious! I used oat milk because that’s what I had. i only had full fat coconut milk (canned) so used 1 cup of that mixed with 1/2 cup of water. Also used fresh ginger, and maple syrup.
So smooth and creamy and a very pleasant blend of spices. Thanks for the recipe!
We’re so glad you enjoyed it! Thanks so much for the lovely review, Maria! xo
Jenny says
Made this just now after looking for a solid turmeric latte recipe – it’s so yummy! To make the light coconut milk, I added 1/2 cup full fat canned coconut milk to one cup of water. I also used cashew milk instead of almond (because that’s what we usually have on hand). This provided the perfect creamy base without being too heavy. I added one tablespoon of fresh grated ginger and omitted the coconut oil . The latte has a solid mouth-tingle, bordering on spicy, from the ginger and pepper, but still very comforting! I feel like it could cure a cold!
Thanks for your awesome recipes, as always!
We’re so glad you enjoyed it, Jenny! Thanks so much for your kind words and lovely review! xo
Julyana says
WOW! This is my first time drinking and making golden milk. I had a low expectation for the taste but this blown my mind!! It’s warm and comforting. The taste is waaayyy better than my expectation.
I didn’t have almond milk so I substituted with home made oat milk. The rest I followed the recipe exactly.
I’d definitely be making more of this in the future. Thanks for posting this recipe.
Amazing! Thanks for sharing, Julyana!
Mclong says
Hitting it with an immersion blender at the end really creams it up, extra tasty!
Thanks for sharing!
Leslie says
I have been all about turmeric in the last two years. I love adding it to fresh juices. This recipe for Golden Milk is so easy. It’ll be great for the long New England winter. The combination of turmeric, ginger, cinnamon, and pepper…perfection.
I’ve become somewhat obsessed with this website. I want to make everything!
So perfect for winter =) We’re so glad you enjoy our recipes, Leslie! Thanks for the lovely review! xo
Patty says
OMGOSH! What a wonderfully delightful relaxing warm cup of yummy goodness😋 Everyone should make a cup! This is my new normal🤗
Yay yay! Thanks for sharing, Patty!
Hope Pelinga says
I want to make this and mostlikely will soon… I have 100% organic ginger an turmeric juice. On the back it gives the equivalents to liquid vs ground. Do you think using the juice in the right measurements will be just as beneficial?
Hi hope, we’ve never tried that, but think fresh would be more flavorful and beneficial.
Becky J. says
Hi! This is great! I use ground spices just for convenience, but of course these aren’t really spices that fully dissolve. I’ve seen recipes that say to strain if desired, which I’d rather not do, but I’m always a bit disappointed to see some of the spices clinging to the sides of my mug. So I just have a couple of questions. The first is, do you know if making this in a Vitamix or other high speed blender (which blends so fast it heats) would have any negative effect on the health benefits? It would probably be warm (not boiling) within about 3 minutes or so. My other question is whether heating is actually important. This blend of spices would be great mixed into plain, full fat yogurt, and wouldn’t be as gritty or leave anything behind. Do you think that would still provide the same health benefits? Thanks for this article and recipe!
Hi Becky, no need to heat it other than it helps the spices dissolve a little better. Hope that helps!
Becky J. says
Great, thank you!
Rachel says
Just as good as the popular drink sold by my city’s best tea shop! Impressive.
Whoop! Love that. Thanks so much for sharing, Rachel!
Bianca says
Made this and loved it! Topped it off with a little oat milk whipped cream. Thank you for the layered and flavorful recipe that didn’t require much prep time or a million different appliances.
We’re so glad you enjoyed it, Bianca! Thanks so much for sharing!
Avery says
Nice recipe! I love the little suggestions/additions of black pepper, coconut oil and maple syrup.I never thought about adding a little black pepper- you can’t really taste it but it makes it taste better. The coconut oil adds a smoothness. Maple syrup gives it a little bit of sweetness but not too much. This website is my go-to for recipes- keep up the great work.
Aw, thanks so much for your kind words and lovely review, Avery! We’re so glad you enjoyed it!
Dusty1912 says
I made it with fresh turmeric, ginger, a tin of coconut milk and used vanilla almond milk. I made enough for a few days. Great recipe!
Miko says
Loved this recipe :) been wanting to make this for ages and finally made the time this afternoon 💕 I like my drinks less sweet, so I only added a tiny bit of maple syrup… it was perfect! I could really appreciate the turmeric, ginger and cinnamon flavors :) the only thing I might do differently next time is use less coconut oil. Thanks for this wonderful recipe!
Thanks for sharing, Miko! We’re so glad you enjoyed it!
Carol Netto says
It’s delicious. Will definitely do it again.
Yay! Thanks for sharing, Carol!
Madey says
Absolutely delicious! Will use this recipe again and again in the future.
Yay! Thanks for the lovely review, Madey! xo
Hanna says
Just made this using 10 oz. almond milk, 2 oz. half and half, dried spices, and agave as my sweetener. Delicious and soothing! I think I will try adding cardamom next time, for a little extra kick.
Thanks for sharing, Hanna!
Viridiana says
Hi! I really want to make this, but after tasting every plant milk available near me, I found out that I only like soy milk. This recipe goes well with it?
Hi Viridiana, if you enjoy the taste of soy milk, it should work!
Nilda Johnson says
I want to use a 52 oz chobani creamy milk, I want to use the whole half quart so I can use through out the day, and without warming it up, I would like you to yell me how much to use of each ingredients. Thanks
Hi Nilda, you can use the serving size adjuster above the recipe to adjust your amounts!
Juli says
This is very yummy and comforting but a little tip: if you’re the type that enjoys spices, do yourself a favor and use fresh ginger from the start, strain it out at the end. We found that powdered ginger, even though we doubled the amount, was barely noticeable (to be fair, my ginger is a few months old) and didn’t create that spicy note we were looking forward to. Other than that, its a great recipe.
Thanks for sharing, Juli! Fresh ginger definitely will create more of a spicy note.
Marina says
Delicious. I added clove (about 1 tsp), more ginger to taste and cinnamon sticks and ground cinnamon. Will be adding cardamom next time.
The taste was similar to a chai.
Yum, love the additions, Marina! Thanks so much for sharing!
Nyia says
The first time I had golden milk, it tasted awful but this recipe is way better! I used a cup of Califia Oat Milk and a 1/2 cup of Trader Joe’s almond and coconut creamer just to experiment and it was amazing! Used maple syrup as my sweetener! Definitely would recommend this recipe :)
We’re so glad you enjoyed this one, Nyia! Thanks so much for the lovely review! xo
Kiran Shetty says
I find it best to not boil the turmeric and instead pour it in a cup with turmeric in it for better flavour (raw and uncooked)
Valerie Jones says
Excellent tip! I will try that next time. This recipe was delicious! I cheated and added a chai tea bag. Did the mixture of coconut/almond milk. Consistency was perfect!
Betty says
Delicious! I made this recipe with a few modifications. I had full fat coconut milk and cows milk ,so I used those (I have never had a problem with cows milk). I did a combination of powdered turmerick and also had just blended up some fresh with water, so I added both to my liking. I used freshly grated ginger, a pinch of pepper and cinnamon stick, but left out the coconut oil. I sweetened with some honey and it came out amazing. I will definately make this regularly!
We’re so glad you enjoyed it, Betty! Thanks so much for sharing!
Linda says
Did this today, what a great recipe. I loved the taste. I used Califia toasted coconut almond milk which has a very creamy texture to it along with the other ingredients and added a dash of nutmeg and some vanilla extract. I did not use the sweeteners, didn’t feel it needed anything to change the already great taste. As a sidenote, I have severe hip pain and it diminishEd the pain considerably throughout the day. This drink is a keeper.
We’re so glad you enjoyed this recipe and found it helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jaime says
Delicious! I added full fat coconut milk made from a powder + fresh ginger for an extra rich and comforting drink. Love this – it’s the perfect balance!
We’re so glad you enjoyed it, Jaime! Thanks so much for sharing!
Shirley says
I love the addition of coconut milk and cinnamon. Thanks for acknowledging the Indian roots of this recipe. I grew up drinking it every night. Still love it.
Thanks for sharing, Shirley! We’re so glad you enjoy it! xo
Acacia Laine Grey says
I’m a big fan of this stuff. Never made it vegan before, though since I had some full-fat coconut milk and coconut oil on hand, I made an extremely creamy version of this. (I avoided the oil, as the coconut milk had enough coconut oil by itself.) I also added a bit of maccha powder (not the sweetened stuff, the explicitly pure stuff) because I wanted a bit of a caffeine kick, and tea has good stuff in it too. The point being, this recipe is incredibly adaptable and as long as you include the spices and some kind of fat for them to be bioavailable, pretty much anything goes. The flexibility of this, due to its simplicity, is what makes it so great.
We’re so glad you enjoyed it, Acacia! Thanks so much for sharing!
Sheila says
Delicious. Did not have coconut milk (used my last can yesterday!) so made with all almond milk this time…added 1 tsp honey as sweetener. Best recipe I have found so far!
So great! xo
cara says
Is this something you could have at night? Or would it spike energy?
We enjoy having it then and don’t find it to be overly stimulating!
Pili Vargas says
This sounds amazing!! Can’t wait to try it, just perfect for the current raining season here in Csota Rica.
I would like to know if there is somenthing else I can use instead of the coconut oil? Maybe some light olive oil? Or would it change the flavor?
Thanks for this amazing recipe and all the other ones here in your blog!!
Aw, thanks for your kind words, Pili! We’d say just omit the coconut oil!
Jena says
This is delicious! I’ve made this both to recipe, and modified based on what I had. This morning I made it with honey (since I’m not vegan), no canned coconut milk or coconut oil, silk unsweetened coconut milk in place of the almond, and doubled the spices. I’ll pour it into two pint jars as a concentrate, and then when we drink it we can top the jars up with whatever milk we want. This works better without coconut oil because of the lack of solids.
We’re so glad you enjoy it, Jena! Thanks so much for sharing!
Julie says
We have made this twice and really enjoyed it. Used the recipe without changes, although the second time I added a little ground cinnamon as well as the stick. Such a comforting evening treat!
Agreed- so perfect for the evenings! Thanks for sharing, Julie! xo
Anna says
I loved this recipe! I used grated fresh ginger instead of ground, and cocoa butter instead of coconut oil. The grated ginger gave it an extra kick! 😋
We’re so glad you enjoyed it, Anna! Thanks so much for sharing!
Gina says
I uses siy milk instead of almond, brown sugar as my sweetner snd left out the black pepper and coconut oil as they were not available. Still delicious. Great recipe
We’re so glad you enjoyed it, Gina! Thanks so much for sharing!
Siri says
Can I use a coconut + almond milk blend from the store?
Sure!
Ivannia says
I love your recipes! This one was so easy AND delicious! I used ground turmeric, ginger and cinnamon with Ripple and coconut milk. Everything came together within just a few minutes.
Yay! Thanks so much for the lovely review, Ivannia! xo
Nat says
I was afraid you would reply this way. But it was important for me to know the reason why you prefer to do it this way. So I would appreciate if you explain.
Hi Nat, we were using it to boost the fat content since turmeric is fat-soluble without it having too thick of a texture.
Nat says
I am curious why you are using light coconut milk, but then also add coconut oil? Would not it be the same as starting with regular fatness coconut milk? I appreciate your reply.
You could do that!
Manuela Manrique says
I think the coconut oil makes it very greasy
Hi Manuela, sorry to hear that! Feel free to leave it out!
Emilio says
Heat recipe. I loved it because it’s truly delicious, healthy and it was like a whole meal
Nat says
First time hearing about this! Will try this morning! I don’t have coconut oil on hand – could I substitute with some coconut cream or milk if I don’t need it dairy free?
Also what is the name of the music track you have playing in the tutorial video? Thank you!
Hi Nat, you could just omit the coconut oil. We can’t remember the name of the song- sorry!
patty says
I only have oat milk. Would that work for the recipe?
Yes!
Alexis says
The tablespoon of maple syrup was the perfect amount of sweetness! This recipe had a very subtle taste, it was not too overwhelming at all.
We’re so glad you enjoyed it, Alexis! Thanks so much for the lovely review!
Stu says
The recipe is appreciated BUT? Extreme overuse of popup ads and click bait floating banner ads that block your screen to the point that your article is unreadable is NOT!
Thanks for your feedback! We are always trying to optimize user experience and your feedback is helpful.
laura says
I would like to reply to STU , I use ABP ad blocker and I didn’t see any pop up ads, try it its free , don’t let anything stop you from enjoying this site, good luck
Lucy says
Been making this for the past week and love it. I’m on an elimination diet and wanted something hot and comforting to replace my coffee craving. This is amazing! I’m using rice milk and coconut as I can have nut based milk at the moment. It tastes amazing. I’ve tried with ground cinnamon and stick..and I agree stick is tastier! Not by much, it’s still great, but I do notice the difference.
We’re so glad you enjoy it, Lucy! Thanks so much for sharing!
Nicole says
Delicious! I used a combo of oat/almond milk, honey, anise, clove and fresh ginger. Almost a chai/golden milk I would say and I loved every sip. And I didn’t strain a thing. Eating fresh ginger by the spoonful is it uncommon for me :) Thank you for sharing! Hoping this helps give me a boost 💪
Lovely! Thanks for sharing, Nicole!
Chari McHale says
It’s a keeper! I used regular coconut milk and used 1 Tablespoon of honey and stevia instead of syrup although if I had the lite coconut milk and syrup I would have used those. The combo of almond milk n coconut milk were excellent milk. I still added 1/2 Tablespoon of coconut oil as we had a heavy brunch, didn’t want dinner, but still needed something.
Nicole says
Love this recipe! When I make it, I drink half of it right away – hot and comforting. The other half i put in the fridge and added to my milk kefir, a little mango and ice for a delicious smoothie the next day!
That sounds amazing! Thanks so much for sharing, Nicole!
JAson R Bruce says
Can you make this and drink it cold? I love cold Golden Milk. Thanks from Buffalo New York.
Sure!
Lacey Abercrombie says
So yum! I’ve made golden milk before but never with the almond-coconut milk combo and I have always made it with fresh turmeric (I live in Hawaii and there’s a lot of it here) but I added some of the powdered form this time and I agree, I think it adds more flavor which is surprising! I’m excited to try it with cinnamon sticks instead of the powder. Never bought them before. I’d like to know if you think this will be a good purchase? They’re not from ceylon… https://www.amazon.com/gp/product/B01BTNALW8/ref=crt_ewc_img_huc_1?ie=UTF8&psc=1&smid=A1OGHQJ9CSJ2EQ
Thanks so much! P.s. Just found your Youtube channel. I’m in trouble now! I already spend sooo much time perusing your recipes in written form as it is! Haha Love you music choices and such clean, crisp images :)
Hi Lacey, we’re so glad you enjoy our recipes and videos! We haven’t tried that brand, but it looks promising. Let us know if you try it!
Cynthia says
First time trying out a turmeric latte. This is wonderful! Made it for DH who is a little under the weather. Thanks!
Thanks for sharing!
Loni says
Delicious! This was such a unique and tasty drink. Thank you for the creative recipe, this isn’t something I would think to make if it wasn’t featured on your website. I also appreciate you sharing your cooking secrets and preferences (e.g. maple syrup to sweeten this recipe).
Please keep delivering amazing, easy to prepare, healthy recipes for us!
Thanks for sharing, Loni! We’re so glad you enjoyed it! xo
Carrie says
Hi! I don’t have any coconut milk in the house – only oat milk and almond milk. Can I make this with only almond milk or only oat milk? Or a mixture of both? Thanks!
Sure!
Fi says
I made this with 2tsp of Turmeric but with whole dairy milk.
But I’m wondering why the coconut oil is there and what does it do?
Hi Fi, Coconut oil adds a touch of healthy fat and makes the turmeric more available for our bodies to absorb because it is fat-soluble.
Sneha says
Have this any night I have a hard time falling asleep and it does just the trick! I prefer it with oat milk for that creamy base.
Ella says
We loved this! We were out of ginger so we replaced it with ground cardamom and we only had blueberry maple syrup so we used another sweetener.
I don’t ever carry light Coco milk so we did oatly barista edition oat milk and hemp milk in equal parts. I would probably add less oil next time, as I think the added oil in the barista oat milk and our small cups probably just amounted to needing less! Highly recommend the barista oat milk/hemp milk combo. I haven’t tried the recipe with the milks she listed, but the oat/hemp made an amazingly creamy mix that reminds me of how she described it in her blog portion. ?? Hope y’all are surviving quarantine all right! Sending love from Puerto Rico.
Tamera says
I tend to like to fluctuate hot and cold drinks. Do I have to heat this one at all or is that just for comfort? I like to blend my ingredients in a small personal blender. I made mine iced, without heating at all. It tastes amazing still. I just wondered if there were all alternative reasons for heating it.
Hi Tamera, if you use ground cinnamon instead of cinnamon stick, it should be fine to skip the heating. It would work better with this recipe: https://minimalistbaker.com/4-ingredient-golden-milk-mix/
Amy says
I love this recipe, since I have a sensitivity to cows milk this combo tastes amazing. Instead of coconut oil, I added ghee which cranks it up a notch for me , satiating, drifting off to slumber-land in total bliss. Ahhh
We’re so glad you enjoy it, Amy! Thanks for sharing!
Jay says
Hi,
Normally Ayurveda does not advocate the drinking of Cow’s Milk as it dulls your thinking process and brings down the alertness. It is often used as medicine. The reason that Cows milk is used in Ayurveda in this recipe is that it creates Phlegm . This helps in flushing down the virus or bacteria either out or into the stomach from the lungs. Just FYI :)
Thx,
Jay
AN says
Hi ,
Am I able to use regular dairy milk or will that reduce the health benefits ?
do I still add the coconut oil to the dairy milk along with the turmeric, pepper and cinnamon ?
Thanks a lot for the lovely recipe
Dairy milk works fine, if not sensitive/intolerant. The coconut oil isn’t essential, but we enjoy it.
Catherine says
This is the best drink/treat I’ve ever made! What a treat. I was hesitant to use the turmeric because I don’t really like it, so I cut it to 1/4 a tsp (1serving) and I plan to work my way up to the full amount (for health benefits). It’s delicious, so creamy, and lightly sweet. I will be making this over and over again!
We’re so glad you enjoyed it, Catherine! Thanks for sharing!
Kellie Vasiliauskas says
First off I don’t even like turmeric. I sneak it into recipes because of the health benefits and yet I LOVED this! So creamy and delicious. Thank you!!
Yay! Thanks for sharing, Kellie!
Delphina says
So delicious wow. Never drinking coffee again. Thank you for this recipe ??
xoxo!
Courtney says
I used your Ingredients list, though I admit I was not very precise with the measurements. I also opted for the ground fresh ginger, and whole cinnamon stick… OUT OF THIS WORLD DELICIOUS. So glad my best friend recommended that I try making this. Adding this to my regular “must do” recipes.
We’re so glad you enjoy it, Courtney! Thanks so much for the lovely review!
Jonna says
Dinner is over and your healthy little self wants something comforting to finish off the evening. Ah, yes.
If you often find yourself in this boat, craving something more along the lines of chocolate and lattes and all the other delectable warm goodies ( that you really don’t *need* but gosh if you wouldn’t give a left leg for a little * something* )…this is a nice fix. It’s creamy, soothing, and warm.
Honestly, you have to try it to understand. I’d seen golden milk elsewhere, but based on the description, still wondered how all those ingredients would actually add up to “comforting”. Black pepper? Turmeric?
Just give it a go. There’s a reason it’s become “ a thing”.
Now, you can strain it if you like, or just dump the contents of your saucepan into high power blender and it will blitz any pieces into a finer particle and create a velvety froth while you’re at it.
And before you ruin all the things, realize that turmeric is what hipster flower child mamas use to dye things. Dye. As in, this is middle school lab day in science, and we wear aprons ( not the adorable ones from Anthropologie) and treat it like it’s acid. It will stain your shirt, possibly your counters, and your life will be yellow. Which sounds poetic, now that I think of it.
….and it was alll yelllowww…
Ha! Love it, Jonna! Thanks so much for sharing!
Flyingmartini says
Your prose makes me want to whip this STAT. LOL! Tell me true; did you “write” this with a golden pen, whilst frothing around the kitchen under your golden halo? Best. Comment. Ever.
Jonna says
My darling Flyingmartini-
To be honest, being able to find a pen in my household is a pipe dream. These scribbling kids have seen fit to leave me pen-less (and eventually penniless, too, I’d wager). Darn arts and crafts.
But!
We have golden milk. Which is like yellow ink… you following me? If I could find myself a feather, or a paintbrush I could have my drink and draw with it two.
I dunno, folks, the list of Golden Milk benefits seems to keep growing in length ( much like my comment). Somebody start a #hashtag for golden milk drawings. Call me when you’re famous. Or permanently jaundiced. In which case, you might still be famous, but not necessarily for the reasons you hope.
Nancy Hodges says
Awesome response!! I can’t wait ! I’m gonna make some now
Kim says
This is delicious and easy! When I don’t have much time I use the seasonings, but when I have more time, I grate turmeric and ginger root I bought at a local Asian market. Very inexpensive there. I use canned coconut milk from Trader Joe’s. Best tasting and no added gums. Thanks so much for your wonderful recipes!
Lori says
Hi Dana,
Thanks for the wonderful recipe! Delicious. Quick question- I had a thin layer on top of my milk, not sure if I need to strain? It could be because mine did come to a boil so perhaps it got too warm? Just wondering if this ever happened to you. Regardless, I will be making it again as I really enjoyed the taste and health benefits :)
Hi Lori, we’re so glad you enjoyed it! The thin layer may be from boiling. We would recommend using a spoon to scrape it off the top. Hope that helps!
Brittany says
I completely subbed both milks for oat milk based on preference and added some fresh vanilla bean. *chefs kiss* it’s sooo yummy, I’ve made it three nights in a row lol
Whoop!
Fouad says
I substituted almond milk with regular diary. Is this okay? I making this recipe for its medicinal value.
If you’re not sensitive to dairy, that should be fine.
Shayna says
I had full fat coconut milk so used about 3/4 cup of that, 2 1/4 cup almond milk and omitted the coconut oil. So creamy and dreamy!!
Bette says
It’s so tasty and so healthy. I plan to drink it every night before I go to bed!
We’re so glad you enjoy it, Bette! Thanks for sharing!
Mindy says
This is a really yummy recipe, i substituted almond milk and it still tastes wonderfully creamy and delicious.
Thanks so much for the lovely review, Mindy. 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
Ana says
Best golden milk ever! I only used soy milk because I did not have coconut milk or oil. However, it was delicious! My roommate tasted it and even wanted some! This is definitely one of the best recipes I’ve ever tasted before!
Whoop! We’re so glad you enjoyed it, Ana!
Denise says
FINALLY have (almost) all the ingredients in the house to try. Chose a day when i am aching all over. Now that i am drinking it, and seeing how wonderful it tastes, i know it won’t be difficult to have some every day and really give it a chance to work. I used only almond milk, added a tablespoon of butter. Will have to get fresh cinnamon sticks – mine are too old to add much flavor. Looking forward to trying with coconut milk. One question: does anybody ever add cacao? I never heard of CHOCOLATE golden milk, but, mmmmmmm
Hmm, we haven’t tried that but let us know if you do!
Denise says
Didn’t try the cocoa yet but drizzled honey on the top after frothing it a bit. Full fat coconut milk/almond milk combo ??
jonathan wint says
my apologies for the typos I’m using a phone and it’s lagging. technically the only active ingredient is tumeric and black pepper you don’t need anything else the other ingredence are to male drinkable . You could just use water tumeric black pepper . lab tests showing that traditional black pepper allow 95% more tumeric into the body. 1/4 tsp to 2 tbp tumeric .
Jasmine says
Hi could I use soy milk? I want to try for my son but he has a nut allergy including coconut.
What’s a substitute for coconut oil?
Thank you!
Hi Jasmine, feel free to omit the coconut milk and use a different non-dairy milk. We think cashew or another creamy milk substitute would be best. Let us know how it goes!
Karen Bunsen says
The nutrition per serving doesn’t say whether or not there are any sugars in it?
Hi Karen, the nutrition information is calculated without sweetener because it is added to taste. The rest of the ingredients contain a very small amount (less than 1 g/serving). Hope that helps!
Sierra says
Absolutely delicious! Soothing and warm. I used oat milk instead of coconut milk (simply because I didn’t have any) and it was fantastic! Highly recommend this recipe :)
Sandra says
I made this with oatmilk and it was delicious!
Cori Roth says
I have been drinking this golden milk preparation for about 2 months now, and it has improved my digestion/gut dramatically. I did make a few slight changes: I use 1/2 recipe of whole fat coconut milk and other 1/2 unsweetened, original flavored almond milk, 2 tsps of turmeric powder ( increasing the measurement just feels more beneficial for health purposes) and the same for ginger powder, I used 1 tsp of that spice. The rest of the recipe/ingredients I used according to your measurements. The slow heating of the coconut milk mixture removes the bitter taste of the turmeric so increasing that amount did deter from the great taste. I can keep golden milk for 4 – 5 days in the fridge with no problem. Oh so nourishing and tasty. I do plan to experiment with using whole spices and fresh turmeric and ginger instead at some point. THANK YOU!
We’re so glad you’ve found it helpful, Cori! Thanks so much for sharing!
Shelley says
Yummy and easy to make. Thanks for sharing!
Jennifer says
I tried cold Golden Milk at a farmers market for the first time ($8 for a small cup of it). Looked for a recipe, and had of the ingredients for this recipe on hand. I used a can of non-light coconut milk that turned out to be 1 3/4 cups, and added all other ingredients exactly. Used honey to sweeten and drank it warm. It came out perfect! I have found my new favorite guilty, but not guilty pleasure. With all of the health benefits, I’m so happy and will make this regularly.
Jenny Neumeyer says
Do you think it would work if I Omit the almond milk, make the recipe hot, cool it down then add in kefir in place of the almond milk and drink it cold??
Hmm, maybe? But we aren’t sure if the tanginess of kefir would go well with it. Let us know if you try it!
Saundra McDowell says
I have searched several recipes for Golden Milk and I prefer this one over all others due to ease and taste. I can make it in my sleep now! And, that, for me is the best benefit of all…..it eases my digestion and helps me fall asleep. Bravo!!!
Thanks so much for sharing, Saundra. We are so glad you enjoy 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
Priscilla says
Loved this recipe! I was filled with anticipation just making it and it did not disappoint! I replaced pepper with cayenne. This will be my new go to dessert! I’ve also share it with everyone I think will enjoy it! Thanks!
Margaret says
I think black pepper needs to be used in order to increase the bioavailability of the tumeric, maybe add a bit of that too to be safe :-)
Afrah Milhan says
Hi I’m a breastfeeding mum, Is it safe to drink ??
Juliana says
Why do you say it lasts 2-3 days? I made a batch about a week ago and it smells fine. Im tempted to try bc I’m looking at the ingredients and the only thing that I can think may not be okay is the spices being in liquid. I used store bought almond and coconut milks that should be okay for a week or so…
Hi Juliana, it may be okay for a week. 2-3 days is a safer estimate.
Sherry says
Excellent recipe! Im sure all of u vegans won’t like this but i didnt have any coconut milk left in my pantry so i used raw milk instead. I make my own powdered organic ginger and turmeric so i cut back a little bc the homemade spices are stronger. I also added 1 tbsp. of real maple syrup, a teaspoon of my homemade vanilla and oh my!! Delish! Thanks for posting this recipe!!
Donna Faulkner says
Excellent!
I used unsweetened almond milk, no coconut milk, the coconut oil, all the spices ground, and honey.
We have been drinking this recipe on and off since November, and notice a big difference between the days we do and the days we don’t.
Teresa Mash says
So happy my health coach reccomend this recipe to me and I found it really good. I will definitely make more.
Emily says
Hi Dana, do you have any thoughts on gums in non-dairy milks? I.e. xantham gum, guar gum, etc. This recipe sounds super yummy but I’m always hesitant to use most non-dairy milks as they typically contain gums which I’ve heard not so nice things about. Would love to hear your thoughts. TY!
I don’t have a super strong opinion, only that I don’t consume store-bought milks frequently, other than Savoy and Aroy-D Coconut Milks, which don’t have any fillers / gums. If I were going to drink dairy-free milk on a daily basis, I’d recommend making your own, personally.
Lisa says
I just found Thai Kitchen coconut milk, in a carton not a can, that only contains coconut milk and water. I’m stocking up on it though I might not use it in curry since it is diluted but it’s perfect for this.
LeighHop says
This is so delicious and soothing.
Came to learn about golden milk through a menopause forum. It was suggested as a symptom reliever. So glad I found this easy recipe. I did use soy milk instead of almond for the estrogen.
Jill Sundberg says
Super fast, very easy and DELICIOUS! Five Stars for sure.
My yoga instructor was talking about golden milk and all the health benefits it has. We’ve used turmeric in the past for inflammation and since I was looking for a yummy, vegan, hot drink I decided to try making some today. Quick and easy is what I prefer so the 5 min text grabbed me. The photos too! So glad I came across the Minimalist Baker.
I do want to share some modifications – I used 1 can of organic coconut milk – there was just a tiny bit left after the 1-1/2 C so I threw it in. I will likely use “light” in the future because 14g of fat per serving with 5 servings in the can is a little much for me. I used turmeric from gel caps and ginger from the grocery bulk spice isle. No cinnamon sticks in the spice rack so I used ground. I did put in a pinch of pepper even thought there was some in the gel caps. The milk didn’t need extra sweetener for my taste but since it was the first batch I did add 1-1/2 Tbsp of pure maple syrup.
As I write this review and drink my golden milk my temperature begins to rise. I would probably sleep like a baby or at least have a great cat nap but I have work to do. So it’s off to the studio for me with my amazing and decadent afternoon treat in hand. Thanks Minimalist Baker! I’ll be back for more!
Rosa says
Love it!
Monica says
This was my first go at golden milk, and i’m So glad I chose your recipe as my first. Delicious! I used full fat coconut milk as I had an opened can in the fridge…
Thanks so much for the lovely review, Monica. 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
Denise says
I learned about golden milk from a new friend and both me and my fiancé really need it now that we’re both over 50 but can’t stop working hard! We tried several recipes but yours is our favorite! Great website, full of informative facts and pictures! Thanks so much for sharing! ???
Ash says
Is it possible to use fresh turmeric? I have a bunch lying around
Hi Ash, We think so! We would recommend using 1 tbsp peeled, grated fresh turmeric root. Let us know if you give it a try!
Tracy says
Very nice, comforting and tasty drink. Even my 14 year old is enjoying a cup. We both have RA and are needing a boost of relief this evening. I sweetened it with monkfruit and we added a bit more cinnamon at the end. Thanks for the recipe!
We’re so glad you both enjoy it, Tracy! Thanks so much for the lovely review! xo
Jessica says
Exactly what I needed on this cold, dark, depressing winter night.
Jessica says
Really tasty and very warm and cozy! I’m not used to a big turmeric taste so this is a little too strong for me, but I will definitely make this again and use less turmeric and gradually increase the amount as I become more used to the flavor. I added just under a tablespoon of maple syrup as a sweetener. Delicious!
Susan says
Really good and warming
FP says
Can you reuse cinnamon stick or are they just for one use in this recipe please?
It won’t have as much flavor with a second use, but it could probably be reused within a couple days if stored in the fridge between uses.
Marcus says
What a wonderful drink to have before bedtime. This recipe is perfect and like the added suggestions from other reviewers as well.
Kimberly says
It’s a cold, wet winter day in Chicago so I decided to make this recipe while I stay in and get some work done. It was exactly what I needed and absolutely delicious! I already had all of the ingredients except almond milk (and not interested in venturing out if I don’t have to). Also substituted a pinch of cayenne pepper for the black pepper. Thanks for sharing!
Rho says
Great recipe for the cold weather! I felt immediately warmed up after having my first sip. I used full fat coconut milk since I can’t find any low fat version in my country, and full fat milk + coconut oil does seem a little too heavy. I’ll try using less oil next time!
Mary says
I would think If you use full fat coconut milk you wouldn’t need the extra oil. Just a thought. ?
Annie Marie says
I agree with you. I prefer the recipe without coconut oil. Coconut milk already contains enough fat that will help to digest and absorb the healthy ingredients or nutrients that needs the help of fats to be beneficial.
Thanks for sharing!
Heather says
Mhmmm the best pick me up drink ever! :)
xoxo!
Lorna says
Thank you for this recipe! This was delicious, and I made it with the fresh ginger (strained it out at the end) but i felt it needed just another flavor and so crushed 2 green cardamom pods and put the seeds in and reheated, then strained them out. Perfection for my palate!
Jeri says
This was quite good – like some others said, I used canned full-fat coconut milk (about 1/2 cup) and then upped the almond milk to make 3 cups of liquid. I then omitted the coconut oil. Turmeric needs fat to be more bio-available so I wouldn’t recommend omitting all of the fat from either coconut milk/cream, or the coconut oil! Next time I will add more ginger (or fresh ginger) as I love the spiciness alongside the creamy milk!
Laura says
This is my first time having golden milk and I loved it. Thanks so much for the recipe.
Angi says
This is so good! I also added 2 squares of dark chocolate :) :) :)
Mieke says
Just made this milk and it came out great. Used non-light coconut milk plus unsweetened almond milk and I love the spiciness and creamy frothiness :) didn’t need a cookie to complete this “snack”. Thanks for this recipe and a bunch of your other (vegan) ones as well! They’re so tasteful and perfect for my diet. Even my hubby enjoys them :)
Jessica says
My husband and I love this golden milk! My only question is, how do I stop getting the particles of seasonings at the bottom of my cup? Whisk moee? Blend it? Am I using too much?
After having this delicious cup of milk I hate ending it with pepper, etc. particles! Any suggestions? Thank you!
Hi there! With spiced drinks like this, a little bit of particles is normal. But you can also strain with a fine mesh strainer if it’s bothersome.
Alec says
You could try putting the seasoning in a reusable cloth teabag or a strainer or some kind, maybe? Like when you want the seasoning to be easy to pull out of a pot with soup.
Madeline says
Best recipe I’ve tried so far for the golden milk! Very easy to make and so tasty! Thank you
Whoop! We’re so glad you enjoy it, Madeline! Thanks for sharing!
Kim says
I upped the turmic to 1 Tablespoon and added more black pepper (for inflammation) the rest of the ingredients I kept the same 1 tablespoon maple syrup
It was very good
xoxo!
Deanna Andamasaris says
This was tasty and I’ll def make often! I used double the almond milk and left out the coconut milk and also the coconut oil (high sat fat). Added a little maple syrup at the end and will strain next time. Cozy, healthy and yum! Thank you!
Karen McAlhaney says
I have been taking Turmeric for years in capsule form. Can I just open the capsule and add to the mix, or is it better to get powdered turmeric? What kind do you reccomend? Thanks
Hi Karen, the potency of the capsule may vary from what is used as a spice, so we would recommend sticking to powdered turmeric, if possible.
Kit M says
I made this (with a few adjustments and a strainer) and it was absolutely delicious!
I ended up doing:
1 cup macadamia nut milk
1/4 cup canned coconut milk
1 tsp ground turmeric
1 tsp grated fresh ginger
1/4 tsp black pepper
1/2 tbsp maple syrup
We’re so glad you enjoyed it, Kit! Thanks for sharing!
Amanda says
Hi Dana,
I tried Golden Mylk for the 1st time yesterday at Dr Smoods. I’m hooked!! I use a lot of your recipes so thank you. This recipe I adapted based on what I had at the time in my pantry, as I usually do. I watered down the coconut cream and I mixed it with some left over homemade cashew nut mylk that I had. It was delicious. I really want to make it with fresh turmeric and fresh ginger that I have, maybe I’ll do that tomorrow….? Thx again! xx
Thanks so much for the lovely review, Amanda. 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
Amanda says
Try it! You won’t be disappointed!
Emanuela says
Spot on again! Easy and comfy.
Could you perhaps put the quantity of the spices in grams in the metric recipes? Still can’t get my head around tsp and tbsp!
xo! Thanks for sharing! We’ll considering adding grams on recipes like this!
Darren Arant says
This is great!! Do you strain yours before drinking? Thanks for reply!
We don’t, but you can if you would prefer!
Joan Burrows says
Yes very good relieves swelling
Alex says
I’ve seen you post stories where you make or drink golden milk, and have always been intrigued. I tried your recipe for the first time, and I’m sold. Love the flavor, the texture and the awesome color. I’m just not sure about the need for coconut oil, though. It only added fatty eyes on an otherwise amazing looking drink. Thanks again!
Thanks so much for the lovely review, Alex. 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
Dina says
Super delicious! I used fresh grated ginger since I didn’t have ground, substituted coconut milk for almond milk, and avocado oil instead of coconut oil. Also added two shakes of ground cinnamon. It was very tasty and creamy but not overpowering. I’ll definitely be making this again! Thank you for sharing!
We’re so glad you enjoyed it, Dina! Thanks so much for sharing!
Ann says
Tumeric is fat soluble : therefore the presence of fat makes it more absorbable.
Alexandra Van Horn says
I made this using a 10oz can oF whole fat coconut milk and about 1tbsp fresh ginger peeled and cut into chunks. I also used 1 tbsp garam masala Indian spice blend (contains turmeric as well as other wonderful fragrant spices) plus contents of 1capsule of turmeric from my supplements. It was so good I drank all of it in one sitting! (Forgot to give a 5-star rating first time around!)
Thanks for sharing, Alexandra! xo
Jamillah says
Excellent recipe! I was looking for a hot drink to quell the menstrual cramps I was experiencing. I used all that I had on hand, oat milk creamer, turmeric, black pepper, and ground cinnamon. I no longer use sweetener, as it’s all sugar regardless of what name it’s called. Still delicious because the oat milk has a natural sweetness, enough to be enjoyable!
We’re so glad you enjoyed it, Jamillah! Thanks for sharing!
Nancy Melito says
Thanks for the tip, I’ll have to have my daughter try it!
Barbara says
I made this except using a can of full fat coconut milk and the rest from a carton. Then I omitted the coconut oil. Delicious!
Wonderful! Thanks for sharing, Barbara! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Chrissie says
I made this and I really love it. I did minus the oil, but next time I will add it.
We’re so glad you enjoyed it, Chrissie! Thanks so much for the lovely review! xo
Shar says
I found your recipe this morning before having my coffee so I decided to try a makeshift version. First I heated my cup with hot water. After the cup was hot I poured out the water, added about 2 Tbl coconut cream and 1 Tbl coconut oil and mashed it in the hot cup to melt. Then I added the turmeric, ginger, cinnamon, pepper and raw honey and stirred well. Added my hot coffee, stirred and enjoyed a delicious drink, much healthier than a plain black cup of coffee. Perhaps I will eventually eliminate the coffee but this was a quick, easy alternative for now. Thank you!
We’re so glad you enjoyed it, Shar! Thanks so much for sharing! xo
Nancy Melito says
I’ve had it at a commercial coffee house as the creamer in coffee, and it was *amazing.* Thank you for this idea to make it right in my cup, I must try!
June says
That’s interesting. I hadn’t thought of adding coffee.
Deb S. says
Just delicious! The perfect drink for relaxing before bedtime. My oldest daughter had introduced me to golden milk tea a while back, but had I misplaced the recipe, so used yours. It was perfect!
We’re so glad you enjoyed it, Deb! Thanks so much for the lovely review! xo
LC says
Surprisingly Delicious! I doubled the tumeric in my second batch and it wasnt a problem. I added liquid stevia to finish it. Wish I had started the milk weeks ago. After making and drinking last night, I woke up without stomach issues and the pain in my hands was not really noticeable. Made more this morning and feeling great today. I have heard that if you do this you can drop it back to a ‘swig’ every evening for mainentence. Enjoy! It really is fabulous!
Wow! Amazing! Thanks for sharing, LC! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Olivia Richardson says
Thank you for an amazing recipe and an explanation of why you chose the ingredients. I was quite surprised because I’m not vegan and I don’t like coconut milk by itself or in lattes but the taste but this was amazing and the coconut was a great compliment to the turmeric. I used 1 cup of canned regular unsweetened Coconut milk, 1 cup of 2% milk (only thing in fridge) a spoonful of coconut oil, sugar, some agave, ground ingredients. I like the cinnamon taste but I don’t like that it didn’t dissolve. I will try the cinnamon stick next time! I do worry about body order when consuming turmeric, what are your thoughts?
Hmm, haven’t had an issue with turmeric / body odor. Glad you liked the latte, Olivia!
Danniella Timoteo says
This recipe tastes amazing! I didn’t have any ground turmeric or ginger so I used fresh roots and grated the appropriate amount. I used raw blue agave since I ran out of maple syrup. It was so creamy, comforting, and delicious! Thank you for this wonderful recipe. I’m sure I’ll be making more in the future!
Thanks so much for the lovely review, Danniella! We are so glad you enjoyed it!
Lily Conrad says
Love this recipe! I add 1/4 tsp of cardamom and substitute white pepper for black due to an allergy. I add a 1 1/2 tsp of maple syrup and 1 1/2 tsp agave syrup as sweeteners. I believe this is helping me tolerate radiation therapy for breast cancer better, with less skin redness and discomfort due to the curcumin in the turmeric. Don is right, including pepper for piperine is important to get the most benefit from the curcumin. Thanks so much!
Great! Thanks for sharing, Lily! Glad it helps you feel well!
Dom Freeman says
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!
Pat DeBeck says
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
Kelsey Talbot says
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!
Diane says
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
Sara Mossman says
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.
Joan O. says
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
Nisheena Smith says
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
Bev Wilson says
Warm and delicious. My new favorite before bed drink.
Thanks, Bev!
Margie says
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!
Lori says
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!
Tilly Brampton says
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!
Sally says
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!
Jennifer p. says
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
Dr. JB says
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!
Olga Melendez says
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!
Celina says
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!
Jada Thomas says
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!
Dru says
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
T says
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!
Suzette Jones says
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!
Carmela says
I take high blood pressure medicine and wonder if anyone can tell me if turmeric will interfere with it.
Joey says
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.
Kim says
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
Beth says
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!
Rick says
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!
Health Hope says
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.
Irene says
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!
Susan says
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!
Jsana Jones says
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!
Karina says
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!!
Tara says
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
Avni says
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.
I J Eldh says
‘Cultural appropriation’ only seeks to separate us, we’re one family, the human race, let’s just share the good things together?
Betty says
I J Eldh, I agree. I’ve lived a few moons and believe me when one can see more back there than up front, then one puts lots of things in perspective. We are all human and should be willing to get along and appreciate our differences and celebrate our sameness. Love this milk (followed recipe exactly). Pasteurized cows milk bothers my stomach now so grateful to have a milk-like drink that is so good and healthful at the same time. BTW unpasteurized milk does not bother my stomach but very hard to find due to laws, etc. so again, thanks for this recipe! I’m trying the Golden Milk Ice Cream next.
Eros says
“credit where it’s due”
With all due respect Avni, Indian culture, such as this drink, comes from Aryans, hence “Ary-u-vedic”. If you didn’t know, Europeans are descended from these ancient Aryans. So maybe you should know your history before accusing others of “appropriating cultures”.
Thanks!
Sophia du Maurier says
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
Gaby says
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!!
Lora says
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!!
Amelie says
This is absolutely delicious. I actually used all ‘whole’ oat milk, which was still super creamy.
Gwen magee says
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!
Patricia Drake says
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.
Kristina says
Can you use flax oil instead of coconut? Or would the taste be weird.. asking for a friend ?
We wouldn’t recommend it!
Brad says
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.
Marta says
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!
Js says
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!
Aldikat says
Coconut oil is considered to be one of the healthy oils. Excellent food to fight Dementia and Alzheimer’s. Far superior to other oils.
J-Town says
Actually, there is zero science behind that.
Sci-Xpert says
@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 :)
Jenn Cattaneo says
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!
Kimberly Williams says
Amazing!!!
By the way, thank you for all the great recipes. Everything I have tried from you has been great!!!!
Anita says
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!
Lisa says
This was delicious! The coconut oil made it so creamy. Thanks for the recipe.
Yay! We’re glad you enjoyed it, Lisa!
Sue Belair says
Can you add MCT oil?