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 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 richness 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:

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!

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

5-Minute Vegan 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
Print
Wood platter with a mug of vegan Golden Milk alongside ingredients to make it
4.85 from 269 votes
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 2 (mugs)
Course Beverage
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 1 ½ cups light coconut milk (or sub other dairy-free milk of choice)
  • 1 ½ cups unsweetened plain almond milk (DIY or store-bought)
  • 1 ½ tsp ground turmeric
  • 1/4 tsp ground ginger (or 1 tsp freshly grated ginger*)
  • 1 whole cinnamon stick (or 1/4 tsp ground cinnamon)
  • 1 Tbsp coconut oil (optional for richness // 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, turmeric, ginger, cinnamon, coconut oil (optional), black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // adjust amount if altering number of servings).
  • 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 using fresh ginger, use a fine mesh strainer when serving to strain out the ginger for a creamy texture.
*If oil-free, consider using a coconut milk with decent fat content (canned vs. boxed).
*Nutrition information is a rough estimate calculated with fortified almond milk and without sweetener or coconut oil.
*Recipe heavily adapted from the lovely Nutrition Stripped!

Nutrition (1 of 2 servings)

Serving: 1 mug Calories: 158 Carbohydrates: 7.8 g Protein: 1 g Fat: 13.8 g Saturated Fat: 10.7 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 131 mg Potassium: 185 mg Fiber: 1.1 g Sugar: 4.6 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 339 mg Iron: 1.9 mg

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  1. Louisa Settlemire says

    This is wonderful recipe! I did not have coconut milk or ginger and it was still awesome. Can’t wait to try it with the with those two ingredients added. I added ground clove because I didn’t have the ginger; I know they taste nothing alike. For a sweetner I used honey. I tried golden milk for the first time 6 years ago and loved it but never made my own, or had any since then. Fabulous recipe that will become a staple in my diet now. Thank you so much!!

  2. Penny says

    Love this recipe! I simmered all the spices in water first and then added the milk after about 10 mins of infusion… kinda chai style. It really helped me feel better when I had a cold last week. I think I put a couple of cloves in one version too. Thank you for the recipe!

  3. Kat says

    My preferred version is a bit different from this, and a simpler one mug at a time in microwave version, but just wanted to mention, add peanut butter. Yum yum yum!
    Regular or powdered, both work. :)

    To sometimes make this a quick meal in the morning, I add extra peanut butter, 1-2Tbls oat flour (finely ground!), and ground chia seeds. Nice and filling! Great cold or hot too!
    And a pinch of vanilla salt.
    (Just stick a vanilla bean in a jar of salt and let it sit in the cupboard till nice and fragrant. Or scrape out the pod and mix into the salt, roughly one pod per 1\2 -1cup salt, mix well, then just let it age a couple weeks before using.) Nice addition for mug cakes, drinks, etc!

  4. Denise says

    Delicious! I used the milks I had on hand, oat milk (Califia barista blend) and boxed vanilla coconut milk from Trader Joe’s. Otherwise I prepared this exactly as the recipe says, including the addition of the coconut oil, which really helps not only with the creaminess factor (especially if you’re using a boxed coconut milk) but also with the absorption of the turmeric, I wouldn’t skip it! I halved the recipe to make it for myself and it is the perfect amount for one.

  5. Patricia Villella says

    So good, so much better than the ones I buy from the cafes. I wanted a bedtime drink and this certainly did the job. I used almond milk only as didn’t have anything else, added some maple syrup and it was delicious. Thanks for another great addition to my diet, you never disappoint

  6. Melissa says

    I’ve never made golden milk anything before and this was super easy and delicious! I may have burned the heck out of my tongue because I was too impatient and didn’t want to wait to try it…
    I have a cinnamon vanilla infused maple syrup that I used for the sweetener and then used my milk frother to make a nice little foam on top for some fun!

  7. Adam says

    This is absolutely delicious and soothing. I’ve been looking for something new to start my day besides coffee and this gorgeous drink wins hands down. I just used hazelnut/rice drink undated of almond milk. That was my only difference. Thank you!

  8. Maggie says

    I keep coming back to this recipe because it is so delicious! Thank you! When warming it on the stove, are there negative effects if it reaches boiling?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Maggie! Depending on your dairy-free milk, it can thicken too much if boiled.

  9. Katie says

    Just made this for the first time tonight. I had gone in search of something to help treat my cold symptoms. I had everything on hand except coconut milk & oil, but it still turned out amazing!! And my kids were all begging for more of it.
    Thank you!!

  10. Yasi Herrera says

    Love this! I ran out of tea and wanted to drink something warm. This will be my go-to afternoon/evening drink. It’s so rich and creamy. Thank you for this recipe

  11. Syi Gordon says

    Hello!

    I’m looking into making this but I wanted to get your opinion. I have an allergy to almonds. What other non milk should I substitute for that key ingredient?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Syi, most dairy-free milks work well here! Cashew, oat, or rice milk would all be good options. Hope that helps!

  12. Doug says

    Made both on stove and in microwave. Used ginger and cinnamon stick on stove. Used ground versions in microwave batch.
    Lite on the coconut oil for the microwave at one in the morning. Seems to help my sleep. Still testing though.

  13. Cassie says

    I make this all the time! It’s my favorite bedtime drink. Because of the tumeric (and pepper to aid) it really helps my knee which gets inflamed at times. I don’t add in the coconut oil. I also use just almond milk, but tonight I used vanilla soy bc it was all we had and it threw the flavor of the drink off so I wouldn’t recommend that. I like to top it with a dash of nutmeg too- thanks for the great recipes!

  14. Caroline says

    Hello! This looks lovely. Today in Australia is a cold, cold and rainy day – this will hit the spot! One thing: are golden milk and turmeric lattes the same thing, or are they different? Anyways looking forward to making this for our rainy day. Will pair perfectly with shortbread and a puzzle.
    Thank you so much!
    Love from OZ,
    Caroline xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline! We hope you enjoy this recipe, it is perfect for a chilly day! We haven’t heard of turmeric lattes, but they might be similar. Golden milk is usually the combination of ginger and turmeric, with other spices and sweeteners! Let us know what you think!

  15. Alicia says

    I made this, but substituted the milk with left over breast milk from my deep freezer and it definitely did the job. Thank you so much.

      • Jean Lawrence says

        My husband researched alternative drink to coffee this came up. I was so excited when I saw spice benefits. Would I be OK to drink this on a daily basis with blood thinners (turmeric). Also I have high cholesterol can you please give a lower fat recipe.
        Regards
        Jean

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jean, we’d suggest checking with your doctor and/or dietitian about whether it’s an issue with your medications. Instead of coconut milk, you can use oat milk or another dairy-free milk of choice. Hope that helps!

      • Kidonia Mavromatis says

        I made this with hemp milk, turmeric, ginger, honey and black pepper (forgot to add cinnamon). I added a little Farelife whole milk to get a creamier end result. Next time I will try to leave out dairy and add coconut oil. I prefer hemp to almond or soy for health reasons. It’s always surprising how good this is. Gives you a good night’s sleep and takes away aches and pains.

  16. Julia says

    Loved it! Very comforting and creamy! Made it when my S.O wasn’t feeling great, he said it definitely hit the spot! Thanks for another great recipe!

      • Vona says

        Best Golden Milk Recipe Ever!! In the past, I had made golden milk with dairy milk and I liked it, but didn’t love it. However due to a recent diagnosis I need to consume turmeric more often and I’ve had to cut out a lot of foods including dairy and everything coconut.

        I made some substitutions to this recipe and it came out PERFECTLY!

        I scaled down to a 2 cup yield. I used organic vanilla soy milk instead of almond and coconut milk, canola oil instead coconut oil, fresh ginger, ground cinnamon and turmeric, and stevia to sweeten.

        I may have loved it a tiny bit more with coconut oil but I can’t say I really miss it at all! This came out wonderfully and will now be a part of my daily self care routine! Thank you for the recipe.

  17. Jesse says

    Thanks for the recipe. I will definitely givve it a try. I tried some herbal milk recipes like Pippali milk, ginger powder milk, etc. from iahas.com and those are really effective.

  18. Taylored says

    The combination of coconut milk and coconut oil were way too heavy for our taste buds. Every taster cringed or flat out passed after the first sip. Initially made intending to give to my mom who won’t stop coughing but can’t bring myself to give her this given she has an even stronger dislike for heavy richness. I should have taste-tested before adding the oil – I’d cut back on the amount, but not by anywhere near enough, apparently.

    Even as I write this with my last sip well over 15 minutes ago, a coated mouthfeel lingers unpleasantly in my mouth. I’m quite full and yet have been debating whether to have a snack of fermented veggies to cleanse my palate for 15 minutes. I’m also debating how to salvage this, as not one person is willing to drink it, and I’d rather start over from scratch in learning from this experience and gauging fattiness to suit my family in creating our own to-go version. I usually don’t follow recipes, so this was a fun gamble regardless.

    Hmm. I’m making pumpkin curry in two days. Perfect pot to empty this batch of spiced richness into – yay! Since I don’t follow a recipe anyway, it’ll just add to the fun in tweaking seasonings during simmering, and I’ll enjoy the smile in knowing a salvaged recipe became part of the pot.

    Now off to the fridge. Just made a fresh batch of chive kimchi yesterday, and as full as I am, I seriously need to get rid of this mouthfeel. It’s like I can feel the coconut coating my mouth.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so sorry to hear you didn’t enjoy it! The coconut oil is optional for added richness, as taste preferences vary. If you’re looking for a lighter consistency, we’d suggest leaving out the coconut oil and coconut milk and using all almond milk. One idea to adjust this batch would be to add water and more spices and sweetener. Hope that helps and that you have a better experience with the next recipe!

  19. Mart says

    I’ve tried a couple of golden milk recipes, and even purchased read-made herbs to pour into milk. Nothin ever was what I’d call worth the trouble.
    I’m milk free now, and thought I’d try this recipe…and I am so in love with this stuff. Finally, I have a recipe and fully understand how people get hooked on their nightly cuppa!
    Delicious and in the category of comfort food :)

  20. Patty Crawford says

    Hi, Question…Can I use regular spices that you buy in the grocery store for ginger, turmeric, cardamon, etc? Or should they be organic? I don’t think I will be using fresh. Thank you. Can’t wait to try this. Patty

  21. Bianca says

    Thank you for this recipe. But in order to let the tumeric works its health benefits, better combine it with a pinch of black pepper. And the taste is still amazing!

  22. PEGGI E LYSYK says

    I made the recipe, omitting the coconut oil. It was delicious and very soothing. I am waiting to see how it works on my arthritic inflammation

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Peggi. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Daisy says

    I made this just now and I added some whiskey as a mix between this and a hot toddy (I have flu 😣) it’s delicious, but a little oily even though I didn’t add any oil. Is there a way for me to avoid this, or to seperate the oil out? Still delicious and made me feel lovely and cozy. Thank you Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daisy, we’re so glad you enjoy it! You can replace some of the coconut milk with another dairy-free milk of choice such as almond or oat to lighten it up. Hope you feel better soon! xo

  24. Karen says

    If you try to make this with full-fat canned coconut milk and figure you’ll just leave out the coconut oil, you may feel like you are drinking a very rich but mild curry to which someone forgot to add the rice and vegetables. Perhaps try three to four parts almond milk to one part full-fat canned coconut milk and then modify to taste.

    If you follow the recipe as written, you may have a delicious drink but no misadventures to share with your friends.

  25. Ella says

    👋🏼 🙌🏼😇💕 thank you! Loved this simple recipe. I used coconut sugar instead of syrup, added a splash of vanilla, dash of cinnamon to top it off. Perfect before bed and with the weather changing 🤩 …So yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Agreed! It’s our favorite time of year to enjoy it too =) Thank you for the lovely review, Ella! xo

      • Ash says

        Absolutely delish and so simple to make. I’ve had to stop eating and drinking many of the things I love due to a recent diagnosis so I’m trying to only consume foods that are healing and healthy. This recipe has given me hope that I can still have a delicious and soothing drink that’s also good for me! Thank you a ton!!

  26. Sheryl P. says

    This recipe is absolutely amazing! Taste as good as the golden latte that I like to order at my favorite coffee shop. So comforting and I love how quick and simple this is to make. Thank you SO much!

    I’ve tried the different variations and my favorite is coconut milk and oatmilk, powdered tumeric, freshly grated ginger, a cinnamon stick and honey to sweeten.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Sheryl! Thank you for the lovely review and for sharing your preferred variation! xo

  27. WILLIAM says

    Not a fan for ginger but added a bit of cardamom for flavour. So many recipes for Golden Milk but is one of the best! Simple, quick and easy. Have also made up jar of dry ingredients as a mix—ready to use and so tasty.

  28. M says

    Made this golden milk today, yum! Best recipe I’ve used. I did increase the milk to 2 Cups and I use sweetened, vanilla Almond milk. Everything else was the same.
    I use 2 Cups so I can refrigerate half for the next day.

  29. robyn field says

    beautiful recipe. i teach ayurveda a bit and the addition of 5 or 6 cardamom seeds ands so much – a great sleep tonic – great for digestion and lovely to sweetenwith a date or two then blend it and it gets super frothy. LOVE golden milk. Thanks for this vegan option.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Robyn! Cardamom is a lovely addition =) Thank you for sharing! xo

  30. Liana says

    This sounds delicious and I would love it try it but I’m not able to eat almonds. I am able to drink oat milk, shall I substitute the oat for almond milk or just use all coconut milk? Thank you.

  31. Madelyn says

    And the Golden Milk martini is born! I added Vital proteins Collagen Peptides to the milk while heating amd used Trader Joe’s frozen ginger cubes. I let it cool stove top and added some ice cubes to speed it along. Poured it into shaker with St Lucian spiced rum and topped with cinnamon and nutmeg!! Healthiest martini ever and tasted delicious!!

  32. Theresa Preston says

    I make this for my mother who suffers from rheumatoid arthritis in her hands. I also add in some nutmeg and cardamom to give it a yummy taste! I use a slow juicer and juice fresh, organic ginger. I use lite coconut milk (canned) as to reduce fat content. Lite coconut milk still has enough fat to help absorb the nutrients! I also use a turmeric powder with the curcumin in it. This has DEFINITELY helped reduce the burning sensation in my Mom’s hands! I make a concentrate and she adds two tablespoons of the concentrate to a cup of almond milk.

  33. Julien says

    I made this recipe and added some moonmilk, because I read it has good health benefits and it is vegan. I would not recommend it though, because it gives a special taste that I didn’t really like.

  34. Lauren says

    I’ve never made Golden milk but have always been curious about it. Well we’re feeling a bit under the weather so I made this today and WOW!! Totally blew me away.

    I used half coconut milk and half coconut cream because that’s what I had. Also added a dash of vanilla extract and for the sweetener used 1TBS of agave. Topped mine off with a little extra sprinkle of cinnamon! Will definitely be making this again, even my one year old likes it!

  35. Amanda says

    This was really delicious and perfectly sweet! I used hemp milk, and fresh grated ginger- maybe 1/4 tsp. And found it just spicy enough with all the other ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Amanda! We’re so glad you enjoyed the golden milk!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, another thick, non-dairy milk such as cashew would be delicious. Hope you love it!

  36. Shirley Wong says

    I made this for my elderly neighbor who just had rotator cuff shoulder and is experiencing inflammation. I made her a big jar of it and she really liked it :) I didn’t have unsweetened almond milk but I had unsweetened coconut milk so I used that instead. Because of the higher level of fat in coconut milk, I skipped coconut milk. I only sampled a little of it since I wanted my neighbor to have the full supply, but from what I tasted it was delicious. Thank you so much for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we love this! Thanks so much for the lovely review and for sharing your modifications, Shirley! We hope your neighbor enjoyed! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear you didn’t enjoy it, Kenneth! So many readers have enjoyed this one, so we’re not sure what happened. Would you mind sharing what you disliked about it? Did you use fresh or ground ginger? Whole cinnamon stick or ground?

  37. Kris says

    Just made this minus the coconut oil, and adding agave as sweetener (no ginger) and it’s incredibly delicious and soothing! Thanks for always coming thru with delicious and accessible recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review, we’re so glad you enjoyed! xo

  38. Emma says

    I make this recipe frequently, and add a dash of cardamom and nutmeg. So delicious!

    A side note, I love your website – it’s probably been my most frequently used resource for cooking over the past 3 years.

  39. Kelsey says

    Hi team,

    I love this recipe, but each time I make it the coconut oil separates and forms a layer on top of the milk :( any suggestions?

    Thanks!

  40. Yg says

    This was yummy! I used vanilla almond milk and sweetened it with honey. Tastes a little like Chai tea to me :) Thanks for sharing the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! It does have some similar spices to chai so that makes sense =) Thank you for the lovely review!

    • Maggie Taylor says

      This is delicious, I don’t always have coconut milk around, most of the time I use just almond milk and increase the coconut oil a bit and it is just as good. I used both honey and a touch of stevia.

  41. Hayley K McNitt says

    Delicious! I’ve been reluctant to try golden milk because overbearing turmeric flavor isn’t my favorite. This has forever changed my mind. I swapped for oat milk & added honey (non-vegan) as my sweetener. So good! Thank you.

  42. Elycia says

    Absolutely incredible. The coconut oil was a beautiful touch. Fantastic beverage to drink and read the comments section of this recipe ;)

  43. 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!

  44. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it shouldn’t be gritty. Is it possible the spices aren’t finely ground? What type of milk(s) did you use?

    • 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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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.

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        Get an ad-blocker, it’s free, though you’re invited to make a donation, and makes all the difference! Some sites block you and ask you to disable if you’re using one but this isn’t one of them.

  45. 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.

  46. 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 ❤️

  47. 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!

  48. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  49. 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.

      • 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.

          • Mel says

            Hi Patricia. Please think carefully before commenting. Not only is your comment extremely insensitive, but it’s also very rude. No oil is healthy, but some are less fatty than others. Absolutely nothing wrong with that. But have you ever met someone who has smoked for most of their life and lived a longer age than average? I have. 3 smokers, in fact, have outlived every non-smoker I know. So please think carefully before making such crude comments.

    • 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.

  50. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your variations! We like freezing any extra dairy-free milk in ice cube trays to keep it fresh for longer.

  51. Connie says

    For the sweetener I used organic raw honey to further this incredible recipes already nicely rounded health benefits.

  52. 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)

  53. 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.

  54. 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

  55. 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.

  56. 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!

  57. 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!

  58. 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.

  59. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So perfect for winter =) We’re so glad you enjoy our recipes, Leslie! Thanks for the lovely review! xo

  60. Patty says

    OMGOSH! What a wonderfully delightful relaxing warm cup of yummy goodness😋 Everyone should make a cup! This is my new normal🤗

  61. 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?

  62. 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!

  63. 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.

  64. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Avery! We’re so glad you enjoyed it!

  65. 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!

  66. 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!