Golden Milk Recipe
A creamy, café-style golden milk recipe with turmeric, ginger, cinnamon and a pinch of black pepper. Smooth, never gritty, and ready in 10 minutes.
Equipment
- Small saucepan
- Whisk
- Fine mesh strainer
Ingredients
- 2 cups whole milk (480 ml), or barista oat milk
- 1 tsp ground turmeric (about 3 g)
- 1/2 tsp ground cinnamon plus more for dusting
- 1/2 inch fresh ginger thinly sliced, or 1/4 tsp ground ginger
- 1/8 tsp ground black pepper
- 1 pinch ground cardamom optional
- 1 tsp coconut oil or butter optional with whole milk
- 1-2 tbsp honey or maple syrup (21-42 g)
- 1/2 tsp pure vanilla extract
Instructions
- Add the milk, turmeric, cinnamon, ginger, black pepper, cardamom and coconut oil to a small saucepan with the heat still off.
- Whisk the cold mixture for about 20 seconds until no turmeric clumps remain.
- Heat over medium-low for 5 to 7 minutes, whisking every minute, until steaming with tiny bubbles around the edge. Do not let it boil.
- Turn off the heat. Stir in the honey and vanilla, taste, and add more sweetener if you like.
- Pour through a fine-mesh strainer into two mugs to remove the ginger. Dust with cinnamon and serve hot, or froth for 15 seconds for a foamy top.
Notes
- Iced version: chill for at least 1 hour, shake, pour over ice. Use maple syrup instead of honey.
- Vegan: use oat or almond milk and maple syrup; add the coconut oil with thin plant milks.
- Storage: refrigerate in a sealed jar up to 3 days. Shake before reheating. Freezing is not recommended.
- Do not give honey to babies under 12 months.
- Nutrition is an estimate, based on whole milk and 1 tbsp honey total.