Golden Milk Paste

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Jar of golden milk mix with two mugs of golden milk behind it

It’s no secret that golden milk is one of our favorite drinks! It’s nourishing, anti-inflammatory, and incredibly delicious.

We previously created a recipe for Golden Milk Mix to help get golden milk on the table fast. But what if there was an even quicker way to make perfect, creamy golden milk every time!? Behold, golden milk paste!

Large ceramic dish with ingredients for making golden milk paste

Golden milk* is a health-promoting tonic that has its roots in India and the practice of Ayurveda. And this golden paste is made with just 7 ingredients and requires only 10 minutes to prepare.

The paste uses the same spices as our golden milk mix (turmeric, ginger, cinnamon, black pepper, nutmeg, and cloves), but includes coconut oil, maple syrup for sweetness, and a little water to make a paste that blends effortlessly into your dairy-free milk of choice.

And since it’s already sweetened, there’s no guesswork or sweetening to taste. Just heat milk, whisk in golden paste, and BAM — your golden milk latte is ready to enjoy!

*Note: learn about golden milk and its ancient history here. And find a more traditional recipe here.

Bowl of spices, coconut oil, and maple syrup for making vegan golden milk paste
Pouring vegan golden milk from our milk frother into mugs

We hope you love this golden milk paste. It’s:

Anti-inflammatory
Convenient
Comforting
Perfectly sweet
Warming
& Delicious

It’s perfect any time of day: a caffeine-free morning, afternoon boost, or comforting evening. If you’re into golden milk, be sure to check out our original Vegan Golden MilkGolden Milk SmoothieGolden Milk Macaroons, and Golden Milk Ice Cream!

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!

Two mugs of creamy Golden Milk surrounded by anti-inflammatory spices

Golden Milk Paste

Crave golden milk but short on time? Try this 10-minute golden milk paste that puts creamy golden milk at your fingertips in minutes! Naturally sweetened, anti-inflammatory, and SO delicious.
Author Minimalist Baker
Print
Jar and mugs of simple and delicious homemade golden milk
5 from 42 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 14 (1 ½ tsp paste/serving)
Course Beverage
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month

Ingredients

GOLDEN MILK PASTE

  • 4 Tbsp ground turmeric
  • 2 tsp ground ginger powder (plus more to taste)
  • 2 tsp ground cinnamon (plus more to taste)
  • 1 tsp ground black pepper (plus more to taste)
  • 1/8 tsp ground nutmeg (optional)
  • 1/8 tsp ground clove (optional)
  • 1 Tbsp melted coconut oil (fat helps increase the absorption of turmeric — if avoiding oil, reduce to 1 tsp or less and compensate with additional water)
  • 3-4 Tbsp maple syrup (or other sweetener of choice // or if you’d prefer, omit and sweeten golden milk to taste upon preparation)
  • 1-2 Tbsp hot water

TO MAKE GOLDEN MILK

  • 1 ½ tsp Golden Milk Paste (recipe above)
  • 1 cup dairy-free milk (we find light canned coconut milk, cashew milk, or almond milk to work best here, our favorite being coconut milk)
  • More sweetener to taste (optional)

Instructions

  • To make mix, add all spices (add-ins optional) to a small jar and shake or stir thoroughly to combine. Add melted coconut oil, maple syrup, and hot water (starting with lesser end of ranges) and stir until a paste forms. 
  • To make HOT golden milk, add 1 ½ tsp Golden Milk Paste and 1 cup dairy-free milk to a small saucepan and whisk to combine (amounts as original recipe is written // adjust if making more than 1 serving). Heat over medium heat until just hot/warm (not boiling). Taste test and add additional sweetener if desired.
  • To make ICED golden milk, add 1 ½ tsp Golden Milk Paste and 1 cup dairy-free milk to a glass jar with a lid and shake vigorously to combine. Place several large ice cubes in a serving glass, then pour the shaken golden milk over ice before serving.
  • Store paste in the refrigerator up to 1 month. Double the recipe if you intend to use it daily (it goes fast!). You can also store paste in the freezer by filling the wells of an ice cube tray according to your desired serving size.

Video

Notes

*Nutrition information is a rough estimate calculated for 1 serving of golden milk (1 ½ tsp Golden Milk Paste and 1 cup canned light coconut milk) with the lesser amount of maple syrup used in the paste and no extra sweetener added to the golden milk.

Nutrition (1 of 14 servings)

Serving: 1 servings Calories: 165 Carbohydrates: 6.7 g Protein: 0.3 g Fat: 16.1 g Saturated Fat: 12.9 g Sodium: 16 mg Potassium: 72 mg Fiber: 0.9 g Sugar: 2.7 g

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  1. Brieanna says

    I have been wanting to make this for so long! I am a coffee drinker but I love this for an afternoon treat or drink when winding down at night. I love it with oat milk! It doesn’t really ‘dissolve’ or totally mix with the oat milk so I keep a spoon in my cup so I can stir often while drinking. Love this delicious and warming drink! :)

  2. Jennifer says

    Hello,
    I currently make a powder mix with turmeric, ginger, cinnamon, cardamom and pepper – I use it in my almond milk latte every morning but it never completely dissolves, resulting in the last few sips very think with the undissolved power mixture. I am very interested in making this paste and wondering if I could use ground fresh ginger as well as the fresh turmeric and, if so, how much I would use. Thank you very much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, We haven’t tried this recipe with fresh, but keep in mind fresh ingredients won’t last as long and may require straining. Another reader mentioned using 1/4 cup grated ginger and 1/2 cup grated turmeric. Let us know if you do some experimenting!

  3. Colleen says

    I made this Paste and made a cup with unsweetened cashew milk as that is what I had on hand. It was so creamy and delish! I will try the iced version next. Thank you for this recipe.

  4. Darlene says

    I can’t wait to make this. I have both liquid and solid coconut oil on hand. Do you think the liquid coconut oil would work with this recipe to save the step of melting the solid kind? Having a paste on hand will be a wonderful time saver, especially when making at bedtime. Elmhurst brand almond and cashew milks are my new favorite! I highly recommend them!

  5. Josie says

    Hi!! I would love to mail this to a few friends in self care packages I’m putting together, do you think this would stay in a jar for 2 days not refrigerated? It’s winter where I am and only sending to people in my State so it wouldn’t get hot. Just curious!

  6. Cindy Comeau says

    I LOVE this. I first tried it when on a retreat at The Coast Ridge in San Francisco. I was so happy to find it here. I have made several batches of this because I love having it each morning. I don’t eat any sweets so I didn’t add any sweetener. Because of this I added extra warm water. Often times I add extra cinnamon once I mix it up in my cup.
    Thank you so much
    PS. I an so happy I found the Minimalist :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabe, the fresh helps demonstrate the ingredient better since it is difficult to distinguish powdered ginger from other spices by looking at a photo. Sorry for the confusion!

  7. Kelly M. says

    I’m obsessed with this recipe and immediately shared it with all my friends. I drink it every day. I enjoy cardamom so I added a bit of it (1/8 tsp), and I tend to use cow’s milk, but you can’t go wrong with this comforting beverage.

  8. Kendra says

    We made this and only used 1/8 of the maple syrup called for (we like to add honey on an individual basis). Because of the lack of liquid from the maple syrup it was too dry… crumbly. Added more than double the oil and it was still bit too dry. Think I’ll add even more coconut oil or maple syrup. We tasted it made up into milk with honey and it is delicious. Thanks for the recipe share.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, we haven’t. The fresh ingredients won’t last as long, but they might work! If you do some experimenting, we would love to hear how it goes!

      • Kendra Chase says

        We have! Stains the food processor for good + it’s not much better. Also shorter shelf life. Thought if we do it again, might do some powdered and just the ginger fresh? Hard to get it fine enough to not be chunky. This recipe here is pretty good! ❤️

  9. Kathy says

    Oh my goodness, this Golden Milk Paste made the most wonderful bedtime hot Golden Milk. I have achy knees and I am hoping it helps to ease my aches and make my sleep better.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Kathy!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      • Kathy says

        Just made a double batch because I liked it so much. Now during these times of health concerns, I think drinking this daily can definitely help to make us all more healthy. So easy and yummy!

  10. Cindi says

    Just made it came out wonderful made it cold going to put it in the fridge I added a pinch of Stevia to the final product hope that’s OK taste fantastic thank you again so much

  11. Nance says

    Thank you for this wonderful idea on how to put together a quick cup of golden milk for daily enjoyment! I’m sure it is perfect as is but for my personal taste, I added about double the coconut oil, so needed a little less water, increased the black pepper and added ground cayenne pepper. I steamed homemade almond milk with the frothier on my espresso machine then stirred in the paste. It was amazing and oh so comforting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Cindi says

    Hello hope all is well I cannot wait to make this recipe I wanted to know I do not have maple syrup on hand I do have organic raw honey can I substitute same amount with the honey thank you again for your wonderful recipe

  13. JeanE Workman says

    This is such a great recipe and so easy to put together and use. The combination and amounts of spices and mixture creates the best golden milk. I use it daily and have shared it with lots of of my friends. The positive feedback I’ve received has been overwhelming so I am writing this review to give that back to you, the creator of this recipe. Thank you so much for this awesome recipe!

  14. Cleo says

    Made this recipe a couple months ago and completely forgot about it! I noticed you said it only lasts about a month but all the ingredients seem like they’d be okay on their own? As long as it smells and looks okay do you think it’s alright?
    Thank you for your time and all of your amazing recipes!!!

  15. Cindi says

    Omg!!!! I had a friend that bought some homemade almond turmeric milk it was Absolutely delicious!! it looked exactly like the golden paste milk the only thing is she lives in another state And where I live no one makes homemade nut milk would love to know if I can make a big batch of this put it in a glass jar and keep in the refrigerator if so how long will they keep would love to try and make this with almond coconut milk is that possible thank you again so much for the wonderful recipe cannot wait to try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindi, we think that would work. It would probably keep 3-4 days. Let us know if you give it a try!

  16. Caitlin says

    My paste came out a bit thick. Used 2T maple syrup and an extra T coconut oil. I kept the warm water to 2T. The one thing I would like to experiment with are the other spices- cinnamon, ginger, pepper, etc. I’ve had Golden milk that was really quite spicy. I’m wondering how to add some more heat to mine. I had a feeling Dana added a lot more ginger and cinnamon than just 2tsp. She says “more to taste”. I went with three tsp this time around and I think it’s just not as spicy as I’d like it. I also use almost a full T of the paste whenever I make a cup of milk. I also love to use it in oatmeal. I think 1.5tsp is not enough, especially if you’re trying to get the health benefits of the turmeric. But I’m glad I finally tried this recipe. The photos had me thinking that fresh ginger and cinnamon were required which turned me off from it for a while. Much easier with the ground spice. Thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Caitlin! Thanks for your feedback. Yes, for spicier golden milk add more ginger and/or pepper. We prefer ours pretty well balanced, and use the suggested amounts. But feel free to modify!

  17. Valora says

    Finally! A recipe for turmeric paste that mixes the spices with oil FIRST and doesn’t use an overabundance of water! Thank you!
    Considering turmeric absorbs better when bound with fat, I never understood why you’d want to mix it with water first. Will make this as soon as I get some turmeric!

  18. Cher says

    Made this without the syrup and added a bit more oil and hot water to make up for the fluid volume. Sprinkled some stevia after milk and it was delicious!

  19. Nore says

    My friend and I made this and I had a hard time trying to remember if I used 2 or 4 tbsp of tumeric. It did not turn out to be a past and we figured out I didnt put enough tumeric in it. IE 2 tpbs. So when we put 2 more tbsp it worked out perfect. We made it with Almond milk. Just hope it will help me feel better. I just dont know how often I can use this without getting too much tumeric. Thanks Minimalist Baker for this recipe. God Bless. NG.

  20. Heather T says

    Made this tonight and it’s perfect! Followed the recipe and just did a pinch of cloves/nutmeg. Added a bit of cardamom. Only needed the coconut oil and maple-no extra water. Made hot golden milk with oat milk and whisked it together. Delicious, great balance of sweet and spicy =]

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. Natalie says

    I am planning to make this in the next couple days and will come back and rate! Quick question though — have you tried adding the paste and milk to your Breville milk frother? I have only added powders before but can’t see why it couldn’t dissolve and mix the paste. It would be a nice quick way to prep the drink before work in the morning. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Just not all in one clump. I use my finger to feed it like 1/4 tsp at a time so it doesn’t get angry. Hope that helps!

  22. Jane says

    I could drink this golden recipe everyday. Super tasty! I make with your homemade almond milk (which I also love). I made several bottles as gifts for the holidays and everyone loved them. Thank you!

  23. Thenusha says

    My 1 yr old, picky 5yr old and I loved it!
    It did taste a little over bearing to me… how can I mellow out the spices a little. I’m not sure if I maybe put in too much turmeric

  24. Sarah N M says

    YUMMM :-D
    I’d make this recipe at home opposed to paying eight whoppers for a turmeric latte ANY DAY! The paste is super easy to make and only takes a minute! I didn’t have ground ginger so I minced some fresh stuff and added it to the mix. Delicious!

  25. M J Hellmann says

    I lost my recipes in a recent move (whole box of kitchen items disappeared) and since golden milk paste is something I made before, I was really looking for ratios. Surprised to see that you do not cook your turmeric with the black pepper – I always thought it was crucial to simmer them together in order to boost the effects. (errant assumption?) I use Ceylon cinnamon and fresh ginger (and fresh turmeric when I can find/grow it). The water is absorbed into the spices as you simmer them with the coconut oil, making a thick, rich paste. Interesting to see the use of maple syrup, I used honey in the past and usually add that not to the paste, but when making the actual milk. The cinnamon gives the paste some sweetness. Excellent sleep benefits as well as reducing inflammation and boosting immunities.

  26. B says

    Very simple recipe. I’ve been taking the long route, but will most definitely add this for when I come home late. I would love to know where you purchased the container from? Thanks

  27. Alexuss J says

    Hello there! I made this this morning and it was delicious! I added clove and nutmeg essential oils, fresh ground up cardamom, & made a paste out of some ginger. It has a good spice at the end. Thanks for the recipe!!

  28. Amanda says

    Hi there! Any chance you’ve added maca powder to this? Or do you have a maca drink recipe that I’ve missed?
    Thanks so much in advance!

  29. Jane says

    Very nice! I have never had this before. My friend sent me the link. I made mine in powder form–instead of a paste–and used Swerve Brown instead of maple syrup. Mixed it with hot almond milk. Super delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. Nicole says

    This was a great paste recipe. I didn’t add maple syrup and instead used vanilla soy milk as my base, which is already sweet. It was delicious and warming and smells just right for the season.

  31. Jen says

    Hello fellow Kansan! Pretty sure we are separated by only a few degrees of friends. :) Curious to know your thoughts on adding powdered coconut milk (KOS Organic) to this paste so that the paste can then be mixed with just hot water and still be creamy. I’m hoping to make a batch to have on hand during work days, however my office has no way for me to heat up beverages, but does offer hot water for tea. Thanks! P.S. LOVE your recipes where you healthify the classic midwestern comfort dishes and treats of childhood!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! Yes! That totally works. I actually have some at home and have been playing around with it. Start with 1 Tbsp powdered coconut milk and work your way up from there! xo

  32. Karen E Horner says

    Most delicious and convenient! I added more cinnamon, and 1/2t or so of ground cardamom, because Oaktown Spice includes that in their mix and I like it. Cardamom has anti-inflammatory properties, too.
    Keep up the good work!

  33. Rachel Muir says

    This is such a great caffeine-free alternative to my morning tea! It tastes identical to a turmeric latte that you would get in a cafe (and honestly it’s better because you know exactly what’s in it!). Thanks Dana! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, just know there will likely be chunks of dates in your golden milk, unless you use date paste.

  34. Hana says

    This is one of my favourite things – it feels like such a warming treat and yet it’s even good for you! (sort of).

    I have adapted this recipe to make it suitable for having at work where we have access to hot water but no stoves or microwaves for preparing a drink!

    I use all the spices as suggested (reducing black pepper to half!), coconut sugar instead of maple syrup and I leave out the coconut oil and water, and instead (this is the real secret!) I use powdered coconut milk; about 1 Tbsp per serving.

    By doing that, I have a dry mix that I can keep in my bag or in my locker at work that doesn’t need refrigerating and when I want to make a drink I just add hot water and stir! It’s perfect for a nice afternoon lift on an otherwise standard day at the office!

    Thanks so much for this recipe, Dana! I love your blog and this is probably the 100th thing I’ve made of yours!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So creative, Hana! Thanks so much for sharing!! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Nina Meir says

    Thank you very much for the recipe! Would it be possible to use olive oil? I can’t get coconut oil easily and it’s a bit pricey. Thank you : )

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, we aren’t sure how that would taste. It might work if you reduce the oil to 1 tsp and compensate the rest with water. Let us know if you give it a try!

  36. Jewel says

    I love this! I did add an extra tsp of cinnamon to the mixture. I used almond milk to make it. It was so creamy and refreshing as a cold drink!

  37. Angelina says

    Simply delicious! I reduced the black pepper in half because I don’t tolerate it well and added cardamom in its place. This drink is incredibly warming, nourishing and anti-inflammatory to boot. I am a huge fan of Dana’s recipes because they are always tasty and easy to prepare!

  38. Jgemini says

    Great recipe for Golden milk paste. I used fresh ingredients. 1/2 cup grated turmeric; 1/4 cup grated ginger; the rest as per your recipe.
    Lasts up to 2 weeks in refrigerator. I place the jar to the back of the refrigerator as it is coldest there.
    To make the golden milk: as per your instructions but use a small cup strainer.
    Thank you!

  39. Susan Lecerf says

    I have a question. Can you add the coconut oil as needed? I will be traveling shortly and I’d like to store just the mixed spices and add the melted coconut oil as needed per serving. Thanks for a great recipe. I’ve left out the maple syrup because I’m following Keto.

  40. Rachael says

    Love this, I’ve wanted to make it since you published it! Instead of maple syrup, I used 4 tablespoons xylitol. I went ahead and used fresh, minced ginger. To prevent it from not lasting as long as the recipe using powdered, I placed spoonfuls on a baking sheet and froze it. Now the frozen disks can be dropped into milk or coffee. The ginger quickly sinks and doesn’t necessarily need to strained out, in my opinion. But the disk could also easily be placed into a mesh tea strainer and steeped before drinking. Couldn’t be easier or more delicious!

  41. Dawn says

    This was delightful! So warming and comforting. It has the perfect combination of spices. It was so good even having left out the maple syrup! Well done, Dana!

  42. Gretchen says

    I love golden milk but only when made with fresh ginger and turmeric. I’ve looked online for a fresh recipe for paste but can’t find it. Is there something about the fresh ingredients that keeps one from prepping it ahead of time?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gretchen, the fresh ingredients won’t last as long, but they might work! If you do some experimenting, we would love to hear how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liat, we haven’t tried that and fear it wouldn’t keep for as long as powdered would. It would have to be strained out before enjoying (which complicates the recipe). But if you do try it, let us know! We are not sure on the amount.

  43. Stefanie Murrer says

    I’ve only tried golden milk once and it seemed like so much work. When I saw this recipe I thought it’d be a great time to try it again. I followed the recipe to the T and then tried it with coconut milk. It was tasty, but then my husband suggested watering it down a little. I then tried it with just water instead of milk and prefer it more. It gives it more of a tea taste than a creamy consistency. I think I was wanting a creamy treat, but turmeric doesn’t really naturally lend itself to sweet unless you add a lot of additional sweeteners. I still want the benefits of it, though, so I’m excited to have tried it with water. This is nothing against the actual recipe, just my preference. Like I said, I’m happy to have found this recipe because it’s super easy to now have in the fridge and just scoop out a little for an afternoon cup of cozy.

  44. Liz says

    I love this drink! I like the fact it’s anti-inflammatory. I ran across your blog by accident and am looking forward to trying the recipes.

  45. Rebecca Lee says

    I’m a litte confused. The recipe says ground ginger but the pics show fresh ginger, which you can also grind. Which is correct? You might say ginger powder if that is what you are calling for or don’t show fresh ginger. Thank you. Rebecca

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, sorry for the confusion! We recommend using ginger powder in this recipe. Hope that helps!

  46. Laurie Lotus says

    I tried the recipe on Minimalist Baker for Golden Milk and I liked it but I never made it again due to how time consuming and messy it was when I was ready to drink a cup of warm Golden Milk. I was thrilled to find this recipe for Golden Milk Paste! I made it up ahead and when I wanted to have it, it was ready in an instant with no mess! I know there is a lot of great medicine (anti-inflammatory) in these ingredients, so that’s my first reason for drinking it. I was delighted to find it tastes so good and be so comforting. I highly recommend this recipe.

  47. Delyria says

    I just made this but for some reason it turned into a crumbly powder instead of a paste. I did follow your recipe exactly. Any ideas what went wrong? Thanks so much, I love the idea!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Delyria, it sounds like you needed more liquid (either maple syrup or water). Hope that helps!

  48. Ashley says

    Saw this on my instagram feed this morning and decided to give it a shot. I’ve tried other golden milk recipes before I never liked them enough to make them more than once. This combination of spices is just perfect! Will make again 100%!!!

  49. Lauren says

    This recipe is so easy and so delicious. I used pumpkin spice in replacement of the nutmeg and it worked perfectly. I can’t wait to make this recipe again and again. It definitely will become a staple in my house! I paired it with oat milk and put it in my milk frother. Heaven!

  50. Sharon says

    Excellent! made it with Soy Milk in place of coconut tastes beautiful. I’ve been looking for something like tea to have in the afternoon while trying to cut back on caffeine so this will be the replacement for at least one cup.

  51. Cat Forsythe says

    Thank you for this recipe. I know I’m going to prefer the paste to the dry powder mix. As I was making the paste I wondered what it would taste like if I added my dried ground oranges as the sweetener if there was no maple syrup in my cupboard. ? Added it to my homemade cashew milk. Love it!

  52. Nicole says

    Delicious and easy to make. My 5 year old helped me measure the ingredients. We made golden milk with the paste and the whole family loves it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you enjoyed it. Next time would you mind leaving a rating? It’s super helpful for us and other readers. xo!

  53. SooJin says

    Just made this and it’s super yummy. Thanks for posting this! Usually don’t like coconut milk but since I had it for a prior recipe, I tried it and love it. And I’m not even vegan. I agree with a previous commenter that something similar for matcha latte would be great. I keep wanting to make a matcha latte but time is of the essence.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I love that idea! Will add it to my list. Also, next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo!

  54. Deanna Woodbury says

    I had never even heard of golden milk but this sounded good and I already had all of the ingredients so I just gave it a try using oatmilk to make the drink. OMG, this stuff is amazing! Thank you SO much for posting this recipe.

  55. Meera Singh says

    My mom used to make this for me when I was a little girl. It’s nice to see Indian remedies and ingredients now being more accepted and mainstream but i don’t want people to forget where recipes like this have come from. I used to get made fun of for eating curry and hid a lot of the food I ate from the people around me because i did not want to be the subject of misplaced curiosity or jokes.

  56. Ellen says

    Just made the mix and haven’t tried it in a drink yet but I can’t wait! I love the concept of this recipe and how it makes it so much more convenient to make golden milk frequently. I would really love to see the same type of recipe for a matcha latte!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review and suggestion, Ellen! We will add it to our ideas list!

  57. rachel black says

    Delicious! I just used half of The black pepper suggested cuz I don’t like too much spice. So yummy

  58. Tracy says

    This was very tasty. Not a big fan of ginger, but the way the spices work with each other makes this drink taste balanced, creamy and earthy; I love it! I even had my mom and sister try it and they love it too.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there. We haven’t tried that, and I fear it wouldn’t keep for as long as powdered would. Also, it would have to be strained out before enjoying (which complicates the recipe). But if you do try it, let us know! I’m not sure on the amount.

  59. Yova Mccoy says

    Do you store the paste on the counter or in the refrigerator?

    How long can you store it?

    Thanks,
    Yova McCoy

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried that. I fear it wouldn’t keep for as long as powdered would, and it would have to be strained out before enjoying (which complicates the recipe). But if you do try it, let us know! I’m not sure on the amount.

  60. Alain Martin says

    I followed carefully your recipe. I’ve checked the colors of your spices and mine, both are the same color.
    At the end, mine is more brown than yours which is more orange.
    I’ve used coconut oil melted.
    What did I do wrong?

    Alain

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If it’s just the color, you’re good! Depending on the brand of spices and any adjusted quantities, yours may just be darker! Mix it with your milk of choice and it should be deep golden yellow.

  61. Jane says

    Super tasty! Made it with soy milk. Added a few drops of stevia. There’s no reason I can’t have golden milk everyday now! Thanks so much for another great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks M! Next time would you mind adding a rating with your review? It’s super helpful for us and others readers. xo!

  62. Jan says

    I love the idea of consuming the ingredients in golden milk but I can’t get myself to drink any kind of milk, although I do cook with milk. Is there any other way of consuming this golden milk paste besides in a drink?