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.
My 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.
I’ve found that using a mix of light (canned) coconut milk and unsweetened almond milk creates the perfect creamy base. I’ve tried using both fresh and ground turmeric and have to say ground is better in terms of flavor!
Coconut oil adds a touch of healthy fat and makes the turmeric more available for our bodies to absorb because it is fat-soluble. So don’t skip the oil! And by some wizardry, black pepper also makes the curcumin in turmeric more bioavailable, so it’s an important addition as well.
To sweeten, you can go any number of ways. I typically go for a spoonful of maple syrup, and if it still needs some sweetness, a dash of stevia is perfect.
I hope you all love our go-to Golden Milk! It’s:
Creamy
Comforting
Coconutty
Turmeric + ginger-infused
Slightly spicy
Perfectly sweet
Super healthy
& Delicious
This is the perfect afternoon pick-me-up when you need something to tide you over till dinner. The health perks alone have made it a daily ritual for us. Anything anti-inflammatory and antioxidant-rich is a win in my book.
This drink is delicious on its own, but it pairs especially well with treats like Blueberry Muffin Breakfast Cookies and 1-Bowl Carrot Apple Muffins. And if you’re into golden milk, be sure to check out our Golden Milk Ice Cream and Dark Chocolate Golden Milk Macaroons!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!
- 1 ½ cups (360 ml) light coconut milk (canned is best, but carton works too)
- 1 ½ cups (360 ml) unsweetened plain almond milk (DIY or store-bought)
- 1 ½ tsp ground turmeric
- ¼ tsp ground ginger (see notes for fresh*)
- 1 cinnamon stick (or 1/4 tsp ground cinnamon | I prefer the stick!)
- 1 Tbsp (15 g) coconut oil
- 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).
- 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.
*Nutrition information is a rough estimate for 1 of 2 servings calculated without sweetener.
*Recipe heavily adapted from the lovely Nutrition Stripped!
That looks good but contains wayyy to much fat. Read 80/10/10 by Doug Graham or watch Forks Over Knives. Total daily percentage of calories from fat should not exceed 10%. If it does go above 10% that’s when all of the western diseases that are killing everyone begin to show up. The research on this is overwhelming, unavoidable and very clear.
And contrary to popular popular belief “healthy” oils are not good for you…they are pure fat. You would do well to keep them out of your diet. So have this drink, but greatly reduce or even get rid of the coconut oil. You will lose weight and have more energy without all of that fat in your blood.
Best,
Jim
Thanks for sharing your insight, Jim. I’ve actually been reading about this diet philosophy too recently. While I understand many have committed to this diet, there are still plenty of other folks who like to incorporate a bit more fat, and I like to give options for both.
To keep this recipe low-fat/oil, simply use light coconut milk OR almond milk as the base, and omit the coconut oil!
You’re just so lovely! Loving the positive vibes!! ✌☮
Thanks Lauren!
Totally agree. Stopped adding any oil. Actually makes me really sick. Thanks for options.
You have an option to not make the recipe.
Well said :)
Love this. Keep being awesome.
Damn right, man. Everyone is arguing which one is bad for them, sugar or fat and they just don’t want to see that it’s both. People, please start thinking about your health in evolutionary terms!
Healthy fat, and much of it is actually really good for the human body and for the brain to function properly. In evolutionary terms, there was plenty of natural fat in the diet.
And there it is. Therr is a hige difference between healthy and not so healthy fats/cholesterols. Our brains need fat to function. Good fats help keep the arteries clean.
How about don’t make it (just like I don’t make recipes containing animal products cause I chose to not consume them) and also not take nutrition advice from a chiropractor.
Thanks for the really clever message. Let me see if I understand your position. If I disagree with the fat content of the drink, don’t reduce the fat content to make it more healthy…rather, just don’t make the drink at all. Hmm…ingenious logic.
How about do your research and you will clearly see that daily calories from fat should not exceed 10% of total calories. If it does you are at risk for disease. If you choose to disparage Doug Graham that’s fine. He’s only one of many leading scientists and doctors who agree. Try reading Dr Joseph Campbell from Cornell University or watch the film about his work entitled Forks Over Knives. He conducted the China Study was the largest most comprehensive study of diet ever conducted which also proves what i’m saying about fat intake and disease…and you’ll be comforted to know he is not a chiropractor.
Bottom line…if you get more than 10% of your daily calories from fat or protein your health will suffer. You can take that or leave it, agree or disagree but it is undeniably true. Anyone who tells you different is either unaware of the truth or they are lying.
There’s no such thing as a perfect diet.
Not sure what you mean by perfect but what there is…just as there is for any animal is a species specific diet. Humans are designed to eat a low fat, low protein high carbohydrate diet made up of whole fresh fruits and vegetables. The science behind this is not new, it is overwhelming and it is out there if you are willing to wade through the ignorance and disinformation created and disseminated by wealthy powerful interests (meat, dairy, big pharma) with a lot of money and power to lose if the general public finally understands the truth.
I would start with the China Study by Colin Campbell and the film Forks Over Knives. You could also read 80/10/10 by Doug Graham. This should point you in the right direction and help you understand the species specific diet humans are designed to eat. What you then do with that knowledge is up to you, but I can promise you that if you eat this way your mental and physical health will improve and if you throw in regular exercise you will give yourself the best possible odds at having the maximum quality and quantity of life.
Not to mention the good you’ll be doing for the planet…make sure watch the documentary Cowspiracy if you want to understand that angle. Shocking stuff.
This looks delicious! Can’t wait to try your recipe friend! :) xo
Thanks lady! xoxo
Hey- New to your blog. Detoxing is important in our food and also our decor. Life can be grand!-Laurel Bledsoe
I made this today instead of my usual afternoon coffee and WOW! I’d never had turmeric in a drink before and it’s actually really good! I think I’ll be switching to this for my afternoon pick-me-up now :) Thanks!
Yay! Thanks for sharing! xoxo
I appreciate your comments Jim, but there are people who are underweight and appreciate recipes like this with good fats as a way to add a few pounds. I have never been overweight and lost a lot of weight when I eliminated dairy in my diet and now I’m slowly gaining to be my ideal weight.
Are you a vegan? I have that same situation as you, I wouldn’t mind getting a few tips from you. I am vegan btw.
The above comment was for Melody
Golden milk has been on my radar for some time, but wondering if I could sub soy milk for the as we have nut allergies in my house.
I’ve made this with soy milk. It won’t have that yummy coconut flavor, but if you’re allergic, you probably won’t miss it.
You can use coconut milk or hemp/sunflower seed milk. I grew up drinking this with Raw milk.
Hi everyone, I use oatmilk (this recipe thank you @veganlovelie contains also coconut) and I add cardamom seeds and dates as sweetener, fresh ginger, fresh or ground tumeric, cinnamon and pepper. Then I blend all ingredients well and strain it. It tastes great cold or you can heat it.
This looks really good!
Izzy | Pinch of delight
Ah, the “fat” debate. How about we just review the recipe for flavor, and let everyone decide for themselves about what is “nutritious”? I’m recently diagnosed with pre-diabetes and am reading a LOT about the benefits of a low carb/high fat diet for controlling diabetes. For me, the culprit is sugar and carbs, and not the fat. I’m seeing results. Its a fabulous recipe, and I think we should stick with that!
Thanks Nancy! Hope you love this recipe!
Sounds Yummy!! Im going to add some matcha powder tea to it for the antioxidants. Thanks for the recipe!
DO IT! Let me know how it goes!
That sounds delicious!
Thank you for this recipe. I purchase our organic golden milk locally but will add some of those good spices to mine and warm it up. I have only had the golden milk cold so this will be a new way to try it.
thank you!! wayyyy better option than the bulletproof coffee (pure venom). Regards from Argentina.
Dont worry about the fat if you train daily basis.
Hey!! Thank you so much for putting this recipe up. I’ve been having it every night for a while with just almond milk. It’s does wonders to detox your liver and reduce bloting after meals. I can’t wait to try your version!!
Healthy fat is one of the most important things in our diet. I eat pasture raised organic butter every day and have lost weight. I also eat coconut oil on a three times weekly basis and my cholesterol is way down. So obviously healthy fat is a good thing. Won’t be changing my mind on this issue. Thanks for the recipe.
How would it taste with Cashew milk instead of almond or coconut?
Would be creamy and tasty
I’ve recently discovered golden milk and love it– one thing I do to make things easier is to make a larger quantity of paste with all of the spices (turmeric, cinnamon, cardamom and pepper), grated ginger, coconut oil and a little bit of water. I cook it a little to get all the flavors to mingle, add some honey and then pour it into a jar to store in the fridge. With the paste I only have to mix a dollop into almond or coconut milk instead of messing around with all the different spice jars.
I’ve seen this done, too! Good to know you have found success with it!
Have you tried mixing this with a dark coffee or espresso to make a … golden latte? I’ve not tried this recipe before and I can’t think to if that would taste good or horrible.
I haven’t! But that’s definitely gonna be next on my list!
Really want the anti inflammatory benefits of this delicious looking recipe. I am concerned, however, that my reflux symptoms may be aggravated by the spices. Any insight on this? Thanks!
Hmmm, maybe just start with half the amount of spices, and leave out the pepper?
Sensible idea! I will try it, and see how it goes. Thanks?
Black pepper increases the bioavailability of the turmeric which increases it’s anti-inflamatory benefits. I have really severe acid reflux and golden milk has never aggravated it so far! :)
Aside from the fat discussion, the coconut oil is what disolves the turmeric so that your body can absorb it. Turmeric is not water soluble so it won’t melt or dissolve in awater based liquid, your body will not absorb the curcumin (active ingredient) and you will just pee it out. Olive oil is good too (not that I’d like it for this recipe).
That’s why we traditionally made it with raw whole milk. Another option is fat from coconut milk (not lite).
I have not tried golden milk with coconut oil. Perhaps that would dissolve the turmeric and get rid of the unpleasant sludge that I have found in the bottom of the cup. Using stick cinnamon would probably help also.
Hello, I am looking forward to making this for my children tomorrow, I am just wondering what’s the thinking behind using light coconut milk and then adding the coconut oil? Many thanks for the recipe!
I personally just prefer the texture that way! But you can certainly use full fat and omit the oil if desired.
I’m wondering where the Sodium content is from .??…it seems rather high at 161 mg in 3 cups of liquid…
I haven’t yet worked out the % age. Sounds good otherwise…Thanks Lorraine
I love golden milk but make it without oil. I blend flax seeds or chia into mine instead. I’m curious why coconut oil is the standard fat used. Wouldn’t any type of fat have the same effect to unlock the turmeric benefits ? Do you know ?
Hmm, that’s a good question. I’m thinking the fat from coconut milk might be sufficient?
Exactly was I was about to point out. No need for extra fat because the fat in the coconut milk is sufficient for curcumin absorption. I used full fat coconut milk here and that is plenty, bordering on too much, for me. I usually make my golden milk with soy milk and don’t add a fat. I’d say most plant milks naturally have some degree of fat, that may be enough as well. If not I’d add Udo’s 369 Omega oil at the end. Some cardamom sounds like a great addition. I’ve seen premixes that include ashwaghanda! Thanks, Dana☮️
Just made this… So yummy! I substituted ghee for coconut oil. ☺
I just made this! So yummy. ☺I substituted local ghee for coconut oil.
I disagree wholeheartedly with the folks saying that the oil is unhealthy, regardless of type, & should be eliminated from the recipe.
First of all, dietary fat is NEEDED by the human body, & is necessary for production of different cells throughout the body, including brain cells. Do some research online & see for yourself.
2nd, if this were just for a nice tasting healthy drink then fine, eliminate the fat if you want to, but for those of us who take Turmeric for the multiple beneficial effects of Turmeric, ( in my case as an anti-inflammatory to ease the pain of my bursitis & arthritis, which it does very well), & the fat is required for us to absorb it well, then it behooves us to KEEP the fat in the Golden Milk, & the black pepper, or else we’re just “spinning our wheels”.
If necessary or desirable to limit or eliminate fat from a persons diet then he/she can eliminate it from other foods where it’s not needed, like butter on our toast etc.
This looks so good! I haven’t tried it yet, but I was thinking you could turn it into a pudding by adding a cornstarch slurry and maybe some vanilla extract, too.
I just made this, and I love it! Next time I make this, I’ll leave out the coconut oil to compare. Delicious!!
I cannot believe I waited this long to make this!!! Absolutely delicious!!
Hey Dana! I love your blog and am a big fan. Just wanted to point out that this is heavily inspired by a traditional Indian recipe (it’s called “haldi dhoodh” in Hindi, “haldi” = turmeric, and “dhoodh” = milk). It would be nice if you could attribute that here.
This is a lovely suggestion! It’s so nice to learn about the origin and history of my food. Health bloggers didn’t invent everything from scratch :)
Haha, I just saw your comment Swati and realized I made the exact same comment below you!
It’s great that the western world is just beginning to discover turmeric milk! This has been a part of India’s history for millennia; we, Indians, call it haldi doodh (haldi meaning turmeric and doodh meaning milk).
Love your recipes by the way!
Sending love from Canada!
Thanks for sharing Kena Shah! I’m curious… is coconut milk used in the traditional recipe, or cow’s milk? In India today, would it be served with coconut or cow’s milk?
Hi Christina,
It’s definitely cow’s milk that’s used in India today! You might find coconut milk in South India, since coconuts are part of traditional South Indian cuisine but in the rest of India, I highly doubt it.
Nom nom nom golden milk is delicious!
Thank you for sharing! btw love your recipes!!
In case I wanted to use freshly cold-pressed turmeric and ginger, cHow much extracted juice should I use for each rhizome?
Thank you!
Hi, I’ve just found fresh turmeric root how would I use it in this recipe? Thanks
Hi Louise! You can grate 1 tbsp peeled, grated fresh turmeric root!
This looks so good! Can’t wait to try it.
I had turmeric milk in laguna beach and it was cold. I loved it. Could you drink this warm?
I mean cold ha ha
I think so, Sam!
Yessss! I’ve been experimenting with golden milk for a few months now and haven’t found the right recipe yet, so I’m excited to try out yours! I see you make it on Instagram all the time and so I figured it would be popping up here soon!
Delicious, I always wondered how they made golden milk. And I never knew that coconut oil helped aid the turmeric to digest – amazing.
I have been wanting to try this for a while. I am taking this wonderful recipe as a sign to make some. It sounds absolutely delightful!
Found this recipe years ago in a yoga book, they call it “yogi milk” as it helps keep joints flexible, it also benefits the female reproductive system! Never used coconut milk , just almond milk and my recipe called for 1Tbs almond oil per cup. I use honey because let’s face it, it’s yummy ? and nutmeg for the same reason. If using a dry turmeric, it had said to boil it first. I now add maca as well, again yummy! Mahalo for all the incredible recipes, you are one of my favs! Aloha
WOW! This stuff is so good I can’t believe it’s the first time I’ve tried it. I know this sounds cheesy but I just felt instantly “good” while drinking this. Going to start having this as an evening treat on the regular!
I also am going to poor a little in my morning iced coffee tomorrow and see how it tastes? it might taste terrible but I’ll give it a go! although I would probably have to omit the coconut oil if its going to be iced…
Absolutely delicious! I have been trying to incorporate turmeric in my diet for the anti inflammatory benefits and this is an amazing recipe to do it!
Such a fan of this golden milk! Made it, love it, have had it every night since.
I love you. I really really really love you, whoever you are behind minimalist baker, I love you. Every recipe I make off this website is on point. Delicious! Love the golden tea x ten!
Loving the recipe! I’ll probably sub out cashew for the almond milk but that’s just personal taste. Can’t wait to try it!
I make a drink similar to this but never thought to add coconut oil. I tried your version, and the coconut oil makes it next level flavourful/creamy/satisfying! Yum!!
Hey Dana,
first of all I want to say that I really appreciate your blog and your recipes! It’s great that most of the recipes are gluten-free and I already tried a lot! Me and my husband felt in love with the TAHINI CHOCOLATE BANANA SOFT SERVE!
I tried the golden milk too and it’s amazing! I changed it a bit and took quinoa-rice-milk instead of almond/coconut milk and I used fresh ginger additionally. It’s wonderfully warm and spicy! Wish you all the best and king regards from Hamburg, Germany :)!
Just made it this morning and I’m already hooked! It’s so delicious and comforting. Thanks for sharing your great recipe!!
Can’t wait to try this! Have been looking for a simple golden milk recipe. One of my favorite restaurants does golden milk matcha, so I may add that in there. Any suggestions on that route?
I have tried it and it’s really takes 5 minutes to make! thanks Dana :)
Just made this – yum! I added some vanilla and used flax milk – so now it’s full of omega 3’s, too :-) I’m going to try it without the coconut oil next time, just to compare. Thank you, Dana!
Great recipe!!! I have made “golden milk” before and love it so much! I tried this without the coconut oil and I added a bit of cardamom. This is actually really tasty if you drink it cold/iced in the summertime as well! <3
Holy Love In A Cup!!! I tried this after a run as I was feeling a bit sore, but didn’t want to take meds. I absolutely fell in love with this and drink it after runs as part of my recovery. I am so in like be with recipe! I am anxious to try your Golden Milk Nice Cream and Macaroon as well! I think I may be obsessed ??
I just made this and it was so delicious! Better than hot chocolate as its not too sickly but really lovely and comforting.
People need to remember that we all need fat in our diets as some vitamins are fat soluable! And I thought the coconut oil worked in it really well.
Thanks for another great recipe!
My family loved this, even my very picky 3 year old! We dumped all of the ingredients in the Vitamix and put it on the hot soup setting. It was perfection! And the left over we put in the fridge and enjoyed cold the next morning! Oh, and we only had Ripple, the pea milk, on hand and it worked out well as a substitute for both milks.
Hi Dana,
Love, love, love Minimalist Baker. I used to consider a vegan lifestyle as completely impossible for me; your quick, easy and cheap recipes blew that out of the water – so big thanks there!
Anyway, could you do one of your round ups on dinners/lunches that freeze well? I’m only cooking for once so eating the portions of the same meal for 4-5 days can be dry.
Thanks again. :) :)
Will consider adding! Thanks Megan!
This sounds great ……I’m going to try this with 1/4 of an avocado. Wish me LUCK !!
I tried this recipe today and enjoyed it! I had heard about golden milk before, but was pretty sceptical, as I don’t like the taste or smell of plain turmeric. When blended with the other ingredients it tastes great! I used 1 cup of macadamia nut milk (Milkadamia brand) and about 1/2 cup of ice cubes in the blender (kept it cold). Next time, I think I will brew a bag of chai tea in the milk before mixing. If I get really motivated, I will make milk ice cubes to keep it creamier. Iam wondering – on this (and many other websites) the milk is a light sunshiny yellow. Mine turned out creamy tan – not yellow in the slightest. I used a tsp of honey for sweetener – perhaps that darkened the color? Has anyone else experienced this? I used powdered tumeric. Thanks!