Turmeric and Ginger Golden Milk (Print version)

Creamy milk infused with turmeric, ginger, and warming spices. Anti-inflammatory properties in just 15 minutes.

# What You'll Need:

→ Milk Base

01 - 2 cups whole milk or unsweetened almond, coconut, or oat milk

→ Spices

02 - 1 teaspoon ground turmeric
03 - 0.5 teaspoon ground ginger or 1-inch fresh ginger peeled and sliced
04 - 0.25 teaspoon ground cinnamon
05 - 0.125 teaspoon ground black pepper
06 - Pinch of ground cardamom optional

→ Sweetener & Add-ins

07 - 1 to 2 teaspoons honey or maple syrup to taste
08 - 1 teaspoon coconut oil or ghee optional for richness
09 - 0.5 teaspoon vanilla extract optional

# How to Make:

01 - In a small saucepan, combine the milk, turmeric, ginger, cinnamon, black pepper, and cardamom if using.
02 - Whisk well and heat gently over medium-low heat until steaming, approximately 5 to 7 minutes, ensuring the liquid does not boil.
03 - Stir in honey or maple syrup, coconut oil if using, and vanilla extract. Whisk until well combined.
04 - Remove from heat. If fresh ginger was used, strain the milk through a fine mesh sieve to remove solids.
05 - Pour into mugs and serve warm.

# Expert Tips:

01 -
  • It tastes like a warm hug and takes less time than scrolling through your phone.
  • Once you taste it, you'll understand why this drink has been cherished across cultures for centuries.
  • The best part? You probably have most of these spices already hiding in your cabinet.
02 -
  • Never boil the milk—even if you're impatient, keeping it at a gentle steam prevents that scalded taste that ruins everything.
  • That black pepper isn't a typo; it genuinely helps your body absorb the turmeric's benefits, so include it even if it seems odd.
03 -
  • If you find turmeric tastes too earthy, start with half a teaspoon and build up—your palate will adjust and appreciate it more over time.
  • Fresh ginger adds a brighter, more vibrant note than ground ginger, so use it when you have it and don't mind the extra straining step.
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