5-Minute Vegan Golden Milk

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Wood platter with a mug of vegan Golden Milk and spices

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.

Wood plank with coconut milk, coconut oil, and spices for making Creamy Vegan Golden Milk

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.

Colorful mug of Creamy Vegan Golden milk displayed on a wood plank with fresh turmeric
Pouring Creamy Golden Milk into a mug to be enjoyed as an anti-inflammatory boost

I hope you all love our go-to Golden Milk! It’s:

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!

Wood plank with a mug of Creamy Vegan Golden Milk and turmeric

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!
Author Minimalist Baker
Wood platter with a mug of vegan Golden Milk alongside ingredients to make it
4.87 from 188 votes
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 2 (glasses)
Course Beverage
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 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)


  • 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.



*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.
*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!

Nutrition (1 of 2 servings)

Serving: 1 glasses Calories: 205 Carbohydrates: 8.9 g Protein: 3.2 g Fat: 19.5 g Saturated Fat: 15.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 161 mg Fiber: 1.1 g

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My Rating:

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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 :)

  6. 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!

  7. 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!

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  9. 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!

  10. 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.

  11. 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.

  12. 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!

  13. 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!!

  14. 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.

      • 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!

  15. 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! 😋

  16. 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

  17. 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.

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nat, we were using it to boost the fat content since turmeric is fat-soluble without it having too thick of a texture.

  19. 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.

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nat, you could just omit the coconut oil. We can’t remember the name of the song- sorry!

  21. 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.

  22. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  23. 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.

  24. 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 💪

  25. 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.

  26. 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!

  27. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  28. Cynthia says

    First time trying out a turmeric latte. This is wonderful! Made it for DH who is a little under the weather. Thanks!

  29. 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!

  30. 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!

  31. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  32. 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.

  33. 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.

  34. 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.

  35. 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

  36. Jay says


    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 :)



  37. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Dairy milk works fine, if not sensitive/intolerant. The coconut oil isn’t essential, but we enjoy it.

  38. 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!

  39. 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!!

  40. 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.

  41. 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…

    • 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.


        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.

  42. 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!

  43. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  44. 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

  45. Fouad says

    I substituted almond milk with regular diary. Is this okay? I making this recipe for its medicinal value.

  46. 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!!

  47. Mindy says

    This is a really yummy recipe, i substituted almond milk and it still tastes wonderfully creamy and delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  48. 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!

  49. 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

  50. 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 .

  51. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  52. 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 :)

  53. 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!

  54. 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.

  55. 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??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe? But we aren’t sure if the tanginess of kefir would go well with it. Let us know if you try it!

  56. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  57. 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!

  58. 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…

  59. 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


      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.

  60. Teresa Mash says

    So happy my health coach reccomend this recipe to me and I found it really good. I will definitely make more.

  61. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  62. 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.

  63. 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!

  64. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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! ???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  65. 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!

  66. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  67. 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!

  68. 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!

      • 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.

    • 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!

  69. 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!

  70. 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 :)

  71. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  72. 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

  73. 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!

  74. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  75. 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

  76. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  77. 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!

  78. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  79. 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!)

  80. 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!

  81. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  82. 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!

  83. 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!

  84. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  85. 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?

  86. 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!

  87. 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!

  88. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  89. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  90. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  91. 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

  92. 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!

  93. 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!!!!

  94. 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?

  95. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  96. 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!

  97. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww thanks so much for your kind words and lovely review, Jennifer! We are so glad you enjoyed it! xo

  98. 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!

  99. 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?

  100. 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!

  101. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  102. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  103. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  104. 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!

    • 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.

  105. 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

  106. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  107. 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.

  108. 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!

  109. 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

  110. 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!

    • 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!!

  111. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  112. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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”.


  113. 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.

  114. 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.

  115. 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!!

  116. 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!

  117. 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.

  118. 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.

  119. 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)


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, so glad to hear you enjoyed this recipe, Marta! Thanks for the lovely review- enjoy!

  120. 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!

  121. 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.

      • 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 :)

  122. 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

  123. 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.

  124. Heather Hitchcock says

    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.

  125. Hillary Rowbotham says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hillary,

      It is our understanding that traditionally, golden milk is made with cow’s milk. So glad you enjoyed the recipe!

  126. Liz Murray says

    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.

  127. Corrina Whybourne says

    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

  128. GK says

    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!

  129. Corey says

    Made this today with unsweetened almond milk and agave nectar! So delightful and nourishing!

    Thank you Minimalist Baker for Yet another delightful recipe!

  130. Kristy says

    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!!!!

  131. Joyce says

    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.

  132. Julianne says

    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).

  133. Livi says

    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 .

  134. Alison says

    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

  135. Misha says

    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?


  136. Melissa says

    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.

  137. Alicia says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The mix will last for months at room temperature or the fridge. Prepared golden milk (latte) will keep for several days in the fridge.

  138. Riea says

    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!

  139. Savannah says

    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.

  140. Blairre P. says

    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!

  141. Rochel Gladen says

    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

  142. Tia Green says

    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 ??

  143. Lindsay says

    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!

  144. Susan Pantle says

    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!

  145. Lorraine says

    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.

  146. Annie says

    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!

  147. MK says

    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.

  148. Pandora says

    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!

  149. adam says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  150. Anne says

    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!

    • Anne says

      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.

  151. Steph says

    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!

  152. Maija says

    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!

  153. Deidra says

    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!!!

  154. Brenda says

    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!!!

  155. Ariana says

    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!

  156. Ariana says

    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!

  157. Jami says

    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!

  158. Michelle says

    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!

  159. Margeaux House says

    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.
    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!

  160. Lisa says

    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!

  161. Jackie says

    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.

  162. Erica says

    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 :)

  163. Eli says

    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…

  164. VLADIMIR PATIC says

    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!

  165. Emily says

    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 :)

  166. Jennifer says

    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!

  167. Yasha says

    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