Add banana, coconut milk, turmeric, ginger, cinnamon, black pepper, and nutmeg to a high-speed blender and blend on high until creamy and smooth. If including, add cardamom, clove, and fresh carrot juice at this time (optional).
If too thick, thin with more coconut milk or water. If too thin, thicken with ice (or more frozen banana, though it will add more sweetness).
Taste and adjust flavor as needed, adding more cinnamon for warmth, black pepper for spice, ginger for "zing," turmeric for earthiness / more intense color, or banana for sweetness. Adding carrot juice will also add sweetness and more intense orange/yellow hue.
Divide between serving glasses (ours are from West Elm) and enjoy immediately. Keep leftovers in the refrigerator for 24 hours. Freeze leftovers by pouring into an ice cube tray and use for future smoothies (either this smoothie or others you'd like to infuse with a golden milk flavor).
*If you're trying to avoid/sub banana, we'd recommend using the recommended amount of carrot juice, swap the banana for the same amount of cauliflower, and add some vanilla protein powder for sweetness. *Make carrot juice in a juicer, buy at the store, or add 1 raw or cooked carrot to the smoothie to a similar effect. *Nutrition information is a rough estimate based on full recipe calculated with light (canned) coconut milk and without optional ingredients.