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!
5-Minute Golden Milk
Ingredients
- 1 1/2 cups light coconut milk (canned is best, but carton works too)
- 1 1/2 cups unsweetened plain almond milk (DIY or store-bought)
- 1 1/2 tsp ground turmeric
- 1/4 tsp ground ginger (see notes for fresh*)
- 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)
- 1 Tbsp coconut oil
- 1 pinch ground black pepper
- Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
Instructions
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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).
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Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
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Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
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Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
Notes
*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
*Nutrition information is a rough estimate calculated without sweetener.
*Recipe heavily adapted from the lovely Nutrition Stripped!
Nutrition Per Serving (1 of 2 glasses)
- Calories: 205
- Fat: 19.5g
- Saturated fat: 15.1g
- Sodium: 161mg
- Carbohydrates: 8.9g
- Fiber: 1.1g
- Protein: 3.2g
That looks good but contains wayyy to much fat. Read 80/10/10 by Doug Graham or watch Forks Over Knives. Total daily percentage of calories from fat should not exceed 10%. If it does go above 10% that’s when all of the western diseases that are killing everyone begin to show up. The research on this is overwhelming, unavoidable and very clear.
And contrary to popular popular belief “healthy” oils are not good for you…they are pure fat. You would do well to keep them out of your diet. So have this drink, but greatly reduce or even get rid of the coconut oil. You will lose weight and have more energy without all of that fat in your blood.
Best,
Jim
Thanks for sharing your insight, Jim. I’ve actually been reading about this diet philosophy too recently. While I understand many have committed to this diet, there are still plenty of other folks who like to incorporate a bit more fat, and I like to give options for both.
To keep this recipe low-fat/oil, simply use light coconut milk OR almond milk as the base, and omit the coconut oil!
You’re just so lovely! Loving the positive vibes!! ✌☮
Thanks Lauren!
Hi there,
For someone that’s focusing on gaining weight, I appreciate this option!
As someone who struggles with weight gain and keeping weight on, a slightly fattier option suits me just fine! Thank you for publishing this version!!
(Also, thanks Jim for not just bashing the recipe but sharing sources of information for people to study if they like)
Hello. Thanks for the recipe. I had originally seen the recipe with almond milk only but this one with coconut milk is delicious! I would not change a thing! You don’t like the fats then don’t make it. It’s that simple.
?
Hi Dana, I recently made the switch to 100% plant-based diet, and I LOVE your blog! So much inspiration, thank you!!
I have a question about this recipe. You mentioned the turmeric is fat soluble which I understand, but I’m wondering if you need to use oil as the fat? Would the coconut milk (or another nut milk with fat content) work just as well as a sub for the coconut oil? Or if I wanted to sprinkle it on avocado toast, would the natural oil in the avocado do the trick? Thanks!
Thanks for this recipe, Dana. Going to live on this tasty drink and everything my body thrives on. I put organic coconut oil in everything possible, our brain needs the healthy fat, lubricates intestines and great for the skin. Can’t wait to try your other recipes!
I was thinking the same thing, it being fat soluble means it should respond well to any fat. I’m sure the turmeric is not prejudice. Best wishes!
Wow. Thanks for this. Ayurvedicly this fat- and this kind of fat, is necessary for absorption and uptake of all the necessary minerals in this. I add a bit of ashwagandha and will add some shiajit when I replenish my supplies. Love the idea of canned coconut milk, I hadn’t thought of that for this.
I use a bit of raw honey as that works better for my body.
All things being in balance, this is a lovely recipe. Yummy with a kick!
Thanks again!
You should not omit coconut oil in this medicinal recipe. If you use tumeric as an antiinflamatory ingredient, it requires a bit of black pepper and some oil for those to get active in you’re body.
Totally agree. Stopped adding any oil. Actually makes me really sick. Thanks for options.
You have an option to not make the recipe.
Well said :)
Love this. Keep being awesome.
Good answer Yuki
Can I use Lactaid milk instead of coconut or Almond milk. very lactose intolerate
Hi Julia,
All plant milks are dairy free, therefore they are lactose free as well. You can use both of the plant milks in the recipe with no issues.
Thanks
If you do not use oil it will not absorb into your lymphatic system and it’s pretty much pointless. If you are against adding oil make sure to add pepper it’s very important for absorption.
You can replace the coconut oil with a high grade unsalted butter.. see if that helps..
These recipes are completely personalizational (is that a real word?). You can add or take away any ingredient that you desire to either put in or remove for whatever your reasons. I WAS using a recipe that did not include coconut oil, but I wanted it (excellent brain food) so I put it in….THEN I found this recipe that has it included. So, no one should feel stuck to having to use incompatible ingredients. Pick what you like, dump what you don’t like…and see what you come out with. Who knows, you might just stumble on a real winner that works for lots of folks.
Damn right, man. Everyone is arguing which one is bad for them, sugar or fat and they just don’t want to see that it’s both. People, please start thinking about your health in evolutionary terms!
Healthy fat, and much of it is actually really good for the human body and for the brain to function properly. In evolutionary terms, there was plenty of natural fat in the diet.
And there it is. Therr is a hige difference between healthy and not so healthy fats/cholesterols. Our brains need fat to function. Good fats help keep the arteries clean.
How about don’t make it (just like I don’t make recipes containing animal products cause I chose to not consume them) and also not take nutrition advice from a chiropractor.
I think most likely people respond differently to different diets. But I just want to add my thoughts actually facts…. I went and did my own clinical trial simply to prove what you are saying is correct. I went and had complete blood work done. Then I followed a very strict high fat low carb diet for 3 straight months then had complete blood work done again. Asked my Dr to compare. The end result it had absolutely zero negative effect and I lost 15 lbs and felt great. Honestly I was a bit disappointed to be wrong. But lesson learned on my part. Take it as you want I know I wouldn’t and didn’t believe but now I do.
Kellie,
There’s actually quite the consensus on this. The Dietary Guidelines (DGA) for 2015-2020 state that your total fat should be <10% SATURATED FATS of your total intake (as well as your daily added sugar be <10% and your daily sodium <2300 mg.) If you convert that to a 2000 calorie diet that’s ~1tbsp of butter or equivalent. And a total oil intake of 27g/day, or about 2tbsp of oil.
If you’re following a healthy eating pattern you will have no problems getting in adequates amounts of omega 6 and 3.
Eating is a lot more intuitive than people make it. Eat fruits, veggies, whole grains, lower fat dairy, protein with 2 more seafood choices a week and limit your sat. fats, added sugars and sodium and you’ll be happy and healthy.
Since coconut oil is a saturated fat, an easy option to keep a little oil in this recipe but closer adhere to the recommendations would be to sub out the coconut oil for sunflower oil (unsat. fat) etc.
Danielle – you seem to have missed one of the main points of my post. Which is that there are evidence and recommendations for a multiplicity of diets. And so we’ll all believe what appeals to our individual sense of what is right. Let’s talk when we’re 90 and figure out who was right – haha! Or maybe it’s that certain diets are right for certain phenotypes. Who the heck REALLY knows. I know enough to know that we still have a long way to go in figuring out what the truly ideal human diet is.
But, if you want to argue the facts, we absolutely DO NOT get the right balance of omega 3:6 – this has been steadily trending in the wrong direction since the introduction of seed oils (which were initially waste products!!) into our diets in the late 1800’s. And we’ve been getting sicker since then. Go figure.
And “lower fat dairy” – if eating is so intuitive – why wouldn’t we eat what we could before food was so processed – which means full fat.
You took the words right out of my mouth! This is the realist comment I have read yet.
Reading what that man has to say and being so set in his idea of thinking was a bit cringey to me. There are no 100% truths in nutritional science. Far to many variables. Thank you for adding your comment.
I have to totally disagree. I was using animal products and switched to coconut oil cutting out my daily use of butter, half and half and dairy milk. I have had instant to quick improvement in my health. Logic would follow that coconut oil is a “healthy fat”. I totally agree with the fact that you should not take too much. I have read that the daily intake of fat to be higher, some I believe said twenty percent of your food intake should be from a healthy fat.
I might be confused due to misinformation but I am not confused about the following changes since I cut out some dairy and switched to organic, virgin, cold pressed coconut oil:
-My body wants to expel waste(much healthier state in my mind)
-Some chronic pain I had while having a bowel movement has been greatly reduced
-My nose produces way less boogars
-My ears practically produce no ear wax
-My skin feels thicker and softer and my hair immediately turned softer and less frizzy
-I have had much relief with my cold disorder with my hands producing heat again
-I have had a dramatic increase in energy when I am on the treadmill
-I have had reduction in the need to sleep as long on some nights
-I have had days where I do not need to eat as much
-I have lost a little of my belly fat
-I have had an increase in the times I eat healthier
-My eye doctor told me my eyes are watering due to dryness. I thought this had been reduced since I started coconut oil. Now I believe it is cured.
I have made several changes to improve my health but I staggered them. I contribute the above improvements to coconut oil. Not minor in my mind. As far as the percent of fat in the diet, after I got your email I search on the internet and found claims as high as fifty percent:
https://articles.mercola.com/sites/articles/archive/2012/05/31/coconut-oil-for-healthy-heart.aspx
As far as promoting sickness I do not believe I suffer from this ailment.
Thanks for your response!
Hi Jim,
I am interested in learning more about what you are saying. Would you like to exchange emails?
Thanks,
Brooke
Well I hope no one intends to drink this daily! But it’s a great alternative for the vegan suffering from ulcerative colitis! And as she stated turmeric is fat sellable so it’s needed to fully absorb it! Good luck to you on your journey. I personally don’t believe in any one diet I’ve heard way to many conflicting things over the years I just believe in things being as organic and unprocessed as possible!
Our brains are made of fat, it is essential for optimal brain function, nutrition should be based on healthy fats in combination with fresh vegetables and lean proteins and of specific caloric intake based on activity. The problem is not the fats, it is how you combine it and of course as my grandmother always said “eat whatever you want but eat a little of it” the eliminating fats in your nutrition will effect your concentration abilities. Though I can lose more weight, my cholestestral is at healthy levels, actually low. I am 46.5 years old.
I made this last night and loved it. EASY! DELICIOUS! I used ground turmeric and fresh ginger. Plan on making this my go-to anti-inflammatory daily drink. THANK YOU!!!
Woot woot!
I beg to differ with Jim the latest research clearly shows fat such as avocado and organic cold pressed coconut oil are not only beneficial but necessary for our bodies to work properly. I am a retired nurse and have been a vegan over 70 years. I was a patient of Doctor John McDougall (little vegan meal cups in stores) many years ago as I was born with a congenital heart condition. I still have his and his wife’s cookbooks in my house and raised my kids and grandkids on many of his recipes. While animal fat is certainly deadly much research has been done since Doctor McDougall started his research and small amounts of medium chain triglycerides are absolutely necessary for our bodies to function properly. Cholesterol is our bodies defense mechanism of filling up the cracks that form in our blood vessels and arteries when we do not have enough vitamin E (a fat soluble vitamin) and the right kinds of fat in our diet. Numerous nutrients including the turmeric in the recipe, also need small amounts of fat for our bodies to be able to utilize them. Our skin, our hair even the digestive process require small amounts of fat in our diet everyday to work properly.
That is very true, I have been drinking this for the past 6 to 7 months. I drink it with lemon and very rarely with home made coconut milk. I have managed to lose and keep my weight down and loste my belly fat/ bloating. (No more yo-yo weight, Am costant) combine with 30 to 45 min excersise.
I used to work out for more than 90 min most of the days, 5 to six times a week. But I never lost my belly fat, I had eliminated anything made with flour and rice,pasta. Anything processed. But I still did not lose weight.
Drink this every night before bed and you will also sleep like a baby.
I couldn’t disagree with Jim more. It’s not so much about quantity of fat consumption as it is proportions of fats consumed. 30% of calories from fat is ok if the ratios of omega 3, 6, and 9 are correct, mainly the 3 and 6. The modern diet has thrown this way out of wack. They say the ratio for most people for omega 6 to 3 is 10:1. Realistically, its probably greater than that. It’s recommended that the ratio should be 4 to 1 – I believe even closer balanced is better, but very difficult to do. Keeping this ratio balanced will naturally decrease your percentage of fat calories. Omega 6s are inflammatories, so consuming these in such high numbers without the anti-inflammatory properties of omega 3s to offset them is what leads to the health problems that many suffer from due to the western diet.
I have been on a Paleo diet that is very low sugar and very high in fat for health reasons and have lost all the weight I wanted to since I began eating this way in Feb of this year. I’m extremely healthy and have lots of energy during the day, sleep well at night, etc. Maybe the low fat thing works for you, but it doesn’t for many others.
As you probably know Jim there is a ketogenic diet craze going on in this country. People are eating high fat low carb because they find it cuts their cravings and helps them lose weight fast. I personally had been philosophically predisposed to a vegetarian/vegan lifestyle and Forks Over Knives helped solidify that perspective. However, I could never keep up that lifestyle. One of the things Forks Over Knives discusses extensively is the massive amount of sugar eaten in modern diets. So for both the Forks Over Knives camp and the Ketogenic Diet camp both agree that sugar is an enemy. I personally lost 28 pounds in 3 months and have kept it off even after going back to eating a standard american crap food diet 2 to 3 times a week. The argument that high fat diets lead to heart disease is being seriously challenged. The newer model is that heart disease is caused by chronically elevated levels of inflammation caused by high carb diets. High carb diets have been shown to cause more weight gain than high fat diets and as noted above, high fat diets are being used by so many people for weight loss. God bless.
4 people making this recipe that are doing so for the benefits of the tumeric the fat is necessary. This helps with joint pain. The fat helps the body to be able to absorb and utilize the tumeric. If watching fat intake calculate the amount into your daily intake. Coconut is a healthier fat that my Dr reccomended I take to improve my triglyceride ratios so while I am watching my intake of fats and eliminating many,I do use coconut oil and avacado oil sparingly.
This looks delicious! Can’t wait to try your recipe friend! :) xo
Thanks lady! xoxo
I love your site and the recipes are healthy
Beautifully photographed and inspiring!
Thanks so much! I’m trying two of them today!
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!
Ahhh I just had to respond to this coz I’m a Cait too! I never see any other Caits around so I just wanted to say hi ??
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! :)
Hey there. This is to the individual with reflux. I have gird and Ive had ulcers previously (due to stress). I dont know how your body will react to it, but I can tell you with all honesty that this recipe has never set my reflux off. If anything, it seems it may have helped it.
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.
Really nice and made me replace all other unhealthy drinks
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!
I just tried this recipe and it’s Fantastic! I used a little honey for my sweetener (so it’s not 100% vegan) and it turned out great. Thanks for info and the adorable blog! I just started following and I love it ❤️
Delicious! Thank you!!!!!
Dana, love you all the same, but this is actually Haldi Milk, it’s an Ayurvedic staple and has been around in Indian culture/food/medicine for literally thousands of years. You should include some cultural reference for this recipe and others like it so that people understand where it comes from. The blog that you cited, nutrition stripped, attempts to do this:
“Traditionally, Turmeric Milk comes from Ayurvedic practices and medicine in Indian cultures and is nothing new to Eastern cultures. In fact, it’s been known as a “healing spice” and used to help anything from sore throats, colds, flus, and stomachaches to wound healing and treatment of abrasions and skin issues (due to it’s antibacterial and antimicrobial properties).”
I would encourage you to give credit to the cultures that you draw inspiration from. It’s important for people to realize that the food they are enjoying and loving actually has some deep cultural significance to literally hundreds of millions of people.
agreed!
I’ve been nervous to try golden milk after my friend said turmeric tastes similar to tree bark… but I found the courage and tried it out! It’s so good!!! Feels good on the throats and easy on the tummy. For someone who despises coconut usually, I don’t mind the coconut oil or milk at all! Super creamy and delicious and this will definitely become a staple for me. Thanks!!
Isn’t it a lot of calories just for half the amount? What is you do sports moderetaly?
I made this today and it was delicious. Only thing I did differently was use the canned coconut milk, as you recommended, and unsweetened soy milk. It turned out lovely. Thank you
Just did it right now. Omitted the coconut oil. It was yummie!!!
Thanks
Vicky
I am obsessed with this recipe! It’s the first golden milk I tried and it’s super delicious. I make it just for one, so I modify the recipe a little. In a measuring cup I do 3/4 cup homemade almond milk, about 1 heaping tablespoon coconut cream from a can of full-fat coconut milk and then fill the measuring cup to 1 1/2 cups using the light coconut milk from the can. Since I use full-fat coconut milk I skip the coconut oil altogether. I halve all the rest of the ingredients and do just a little less sweetener. I make this all the time now! I prefer ground cinnamon to a cinnamon stick. The stick didn’t seem to impart much flavor for me. Thanks so much for this recipe!
Second time making this, love it! Makes my belly feel great! Thank you
Ok seriously, I tried golden milk a few months ago and I wanted to throw up it was so terrible and jolting to my taste buds. I finally bucked up the courage to try again with this recipe because I’ve never had anything from this site turn out badly. It’s seriously a different world this is so delicious and not bitter at all. Thank you!
Has anyone tried replacing the almond and coconut with Nutpods? It’s made from both and has zero calories, since some people were complaining about the fat content.
Amazing. Amazing. Amazing. I love this! I’m slowly making my way through all your recipes, Dana. And they all make me so happy!
Just made this…Wow. Sooooo good!!! I’ve been trying a few of your recipes lately…Simply amazing! Super simple and SO good! Thanks for sharing! :)
I made this last night. The drink is really good! It’s so good that even my husband, who used to complain about how he didn’t like tumeric, wanted seconds. I would love to see a matcha drink next!
Hi there, I’m making this as we speak. Not as a point of criticism but just out of curiosity: what does the oil do to the latte? Does it make it more smooth or?
This is super yummy! I added more of all the spices, a touch of salt, and maple flavoring (in addition to some stevia).
delicious! this recipe is a keeper!
Just made this for the first time today! I used organic cassava (my new go-to sweetener) instead of maple syrup and it’s absolutely delicious.
Is there a good way to cut the sodium content in the recipe?
Amazing! I love, love, love it and Hubs gives it two thumbs up too.
Hi,
I just made this after having tasted it at my local farmer’s market (made with almond milk). However, this turned out to be very bitter and I cannot drink it. Could it be the tumeric? I just bought it this past spring from an Indian store, so it shouldn’t be too old. Any suggestions?
It could be that you aren’t used to drinking such a strong amount of turmeric at once. I have made turmeric tea where I put so much turmeric that it made drinking the tea a highly unpleasant experience. I’d say try reducing the turmeric and maybe straining the milk so you don’t end up with the powder right at the end.
Delicious drink! Thank you for the pick me up! I will be making this often!
This is AMAZING. I halved the recipe, but kept the same amount of spices and it’s incredible. Using it as my homework pick me up!
You are an inspiration for me and i love all your recipes!
Ps. I got rid of heartburn with coconut oil – is the only oil i cook with!
Hi Dana!
Just wanted to mention that adding a small pinch of black pepper will help activate the turmeric for this drink :)
And the fat is really important, too! It helps with the absorption of the turmeric.
Thank you,
Perri
Great recipe… I use raw honey to sweeten and Vitamin World has a product called Daily Tumeric that already has black pepper in it and also tart cherry! Anyone suffering from Raynaud’s disease should try this! Haven’t had an episode since using this!
Can you use olive oil if you don’t have coconut oil?
I would maybe try using pure olive oil as I would imagine using extra virgin olive oil would give it an overwhelming olive oil flavour, which, personally, I would not be a big fan of in my tea. Maybe also try reducing it as I found the coconut oil did give it a flavour in the quantity given in the recipe. You just gotta try and find out I suppose.
Recently came down with a cold, so I decided to try out some golden milk given the turmeric and ginger component. This was really nice. I only had soy milk on me, so I used that; however, the coconut oil and the milk made this super creamy nonetheless. I added in only about half a teaspoon of honey as I normally drink my teas without any sugar, and it was still awesome. I also put in some extra ginger, and it still was not overly intense. This is definitely going down as one of my favourite drinks ever.
I just made this and it is AMAZING! I didn’t add any added sweetener as coconut milk is already sweet and grated fresh ginger using a microplane and it turned out so delicious. I didn’t even have to strain the ginger because it blended in so nicely. Also, our society needs to get rid of the notion of “fat makes you fat.” Not ALL saturated fats are created equally and our bodies break down different types of fats, different ways. Healthy saturated fats, such as coconut oil, [Pacific Islanders show nearly non existence rates of heart disease and coconuts are a staple in their diet] are digested differently because they are made up of medium chain fatty acids vs bad fats [you find in vegetable oils & processed foods] are made up of long chain fatty acids. But don’t take my word for it, research it yourself, as I did :) Thanks Dana for yet another incredible recipe!
Consuming coconuts is much, much different than consuming coconut oil. Pacific islanders don’t consume nearly as much of the refined stuff as “health conscious” hipsters.
“Yes, studies of people on traditional Polynesian diets have found that they have relatively low rates from heart disease despite high LDL cholesterol levels, but other aspects of their native lifestyle are very healthful, and probably help counteract the cholesterol-raising effect of the coconut fat. Their traditional diet, for example, is very high in dietary fiber and heart-healthy omega 3 fatty acids from fish, and very low in sodium. Historically, native Polynesians also tended to be nonsmokers, and were physically very active. All these factors would certainly promote heart health.”
Dana where did you get that beautiful cup? looking forward to trying this recipe!
This sounds great. Turmeric is an important anti-inflammatory. The only thing I would like to add is that ingesting a lot of Turmeric can increase your Bilirubin levels. So if your levels go up while you are taking this simply discontinue it for a while and your levels go right back down. Doesn’t happen to everyone but did to a family member. Otherwise I have seen Turmeric work wonders so just be aware and enjoy.
SO good. The mix of cinnamon, ginger and turmeric along with the creamy coconut milk makes for a surprisingly decadent drink to sip! Definitely worth trying :)
Delicious! Great warm drink and a nice fall day like today.
I love all your recipes! You’re amazing and so creative!
Thank you for the recipe.. I’m going to try it now.. I have a sore throat/cold..
As for diet & the comments that were made.. I strongly believe that anything in excess isn’t good & it’s best to keep your diet varied.. That’s what’s good for me,lol
I 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!
This is amazing!! It tastes and feels good. I put 1 tsp of maple syrup instead of a tablespoon but I think next time I’ll try 1 tablespoon. Thanks for the delicious recipe :)
I have 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!
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…
So delicious – I made this recipe this morning, but I had no coconut milk. I used 1.5 cup almond milk and 1.5 cup filtered water, but I blended it all together with 2 tablespoons of chia seeds.
The chia seeds are a great placeholder for the creaminess you would get from the coconut milk!
I used 1 tablespoon of MCT oil (coconut derived), and also added 1 tablespoon of maca powder for some pep :)
Amazing!
Just made , so simple and delicious ?
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.
Really nice but way too much oil overpowers the milk
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!
Hi…I have tried several golden milk recipes and I like yours the best! I have been making it since October and I want to share it on my blog http://www.thiscurvyworld.com
Hoping you will not mind if I do…of course I will say that the recipe is from you, and provide a link to your blog as well. Tomorrow morning I am trying one of your Quinoa Breakfast Recipes…looking forward to it!
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!
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!
This was so good. I didn’t have almond milk so I used regular milk. Will definitely make it again.
I saw this a while back and finally was able to try it out. It’s a bit of an acquired taste for me, but my boyfriend LOVED it! He’s pretty much anti anything that’s good for you, so it’s almost a miracle he loved it so much. I’ve been feeling under the weather recently too and this is a perfect soother for my throat. THANK YOU!
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!
Hi, just made it for the first time and it’s delicious. I didn’t use as much coconut oil, I used a little ghee and honey for sweetener! Delish!!!
Thanks
Brenda
XO
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!!!
Loving this recipe! I’m starting to crave this every night before bed. Thank you!
Xx
Reina
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!
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!
I’m go glad that my first time trying golden milk was using your recipe. It’s perfectly delicious and now I’m obsessed too! I’ve tried it in the mornings adding a little matcha powder for a mild caffeine kick and that tastes great too.
I made a batch and shared your recipe with a cousin diagnosed with leukemia who is enjoying it and the health benefits. Thank you!
Also I tried a few brands of coconut milk but I preferred native forest organic unsweetened light coconut milk in this recipe it really tasted so much better than other brands I’ve tried.
Hey Dana!
It sounds yummy! I need your help on this recipe.
I work in a cafe and I would like to make my own fresh Golden latte. I need a recipe I can keep for 5-7 days. So it means no milk at the beginning. I’ll mix the recipe and steam with milk when orders will come.
But how could I get make it ? Any suggestions?
Cheers :)
Hi Adam! I would combine all of the dry ingredients in a jar and then add the liquids when orders come in. We haven’t tried making it this way, but I would try it out, experiment and if you do, report back on how it goes!
Hi there! Made this today and it is wonderful! I never thought I’d like it but I was wrong. The coconut oil was a lovely addition as I and actually made me feel better. Thanks for the lovely recipe!
Yay! Glad you are feeling better :D
My first minimalist baker recipe, and it’s exquisite! Like a smooth, spicy chai that just feels good to drink. Thanks for my new favorite.
Yay!
I love making this! It’s delicious and so easy to make. My 17 month old daughter loves this too!
Thanks MB for another home run recipe!
Glad it was enjoyed, Annie!
Do you ever make this in larger batches and refrigerate it?
Yes you can!
Hello. Do you have a recipe for the powder I can make and keep and add the milk when I’d like to make it? Thank you.
Yes! It’s coming soon!
I always need a little something to hold me over until dinner! I am going to try this!! Can always use some anti-inflammatories too! Thanks!
Thanks auntie!
Made this, three times now and have it memorized! Since I developed an almond sensitivity from too much almond milk/flour, I used 100% coconut milk. It was delicious! For me it was much improved the second times when I stirred more frequently, that cut down dramatically on the sludge left behind in bottom of cup. Thanks for your culinary brilliance!
Thanks, Lindsay!
I 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 ??
My girlfriend discovered this blog and stated I really should have a look at it. I’m delighted that I took the time to pay a visit to your webpage, it’s certainly one of the best I’ve found
Welcome to the site, Rochel! :D
OMG SOOO GOOOD and easy !!
Yay!
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!
This is probably the tastiest golden milk recipe I’ve tried. I only had full fat coconut milk on hand, so I probably could have adjusted the ratio to include more almond milk and less coconut milk, but it’s soooo deliciously creamy, and I’m trying to focus on making sure I get enough calories right now anyway! The amount of calories and fat in it actually make it a great little “snack” to hold me over until dinner.
Yay! We love to hear that!
This was delicious and is perfect for anyone following a Keto WOE! I will be making this a regular nightly treat for sure 👍🏽 Thank you for sharing!
Glad to hear it!
How long will it be good stored in the fridge.
The mix will last for months at room temperature or the fridge. Prepared golden milk (latte) will keep for several days in the fridge.
Just made it. I left out the sweetener this time because I am trying to go to sleep. I love your simplistic approach and while I forgot the almond milk (used carton coconut instead), I did remember to get some canned coconut milk which was much thicker than the carton. It turned out great even without the sweetener. Thanks for a great recipe.
Glad you enjoyed it, Alicia!
I have seen this recipe and some like it for a while now. Today was the day I decided to try it since I have been struggling with back pains and an achy stomach. Glad I tried, it’s like a warm chai latte and it’s even better on this nice cold day we’re having here in NYC.
Just made this fro the first time and it was absolute perfection!! Thank you for an easy delicious and healthy recipe🖤
Hi!
I am wanting to make a concentrate to add to a cup of warm milk in the evenings. I am just wondering if it would be possible to use this recipe if I increased the amount and stored in a mason jar?
Thanks!
Okay I definitely should have read through the comments more as you have already addressed this question!
Hi Misha! It sounds like you might be interested in our Golden Milk Mix :D
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