Save this recipe?
Enter your name and email, and I'll send it to your inbox. Plus, you'll get delicious new recipes every week.
Watch the step-by-step video HERE.
I promise this will be my last turmeric post for a while but I just can’t stop using this super root ever since discovering it a few weeks back.
I just love its warm, earthy flavor and the nutritional benefits are amazing (anti-inflammatory, anti-oxidant, anti-microbial, etc.).
This recipe is thousands of years old! Not only is soothing and healing but it’s also great way to curb a sweet tooth and/or unwind from the day.
HELPFUL KITCHEN TOOLS:
Mini Whisk (I like these for salad dressing too!)
Small Microplane
Veggie Peeler
Coconut Oil
Save this recipe?
Enter your name and email, and I’ll send it to your inbox. Plus, you’ll get delicious new recipes every week.
Ingredients
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- pinch black pepper
- 1 tablespoon honey or maple syrup
- ½ teaspoon coconut oil
- 2 cups unsweetened almond milk*
Optional
- 1 teaspoon coconut oil
Instructions
- Add all ingredients to a saucepan over medium heat and bring to a simmer. Simmer for 8-10 minutes to let the flavors come together and the milk is heated through.
- Pour the golden milk into a cup and enjoy.
Comments
Christina says
I just made this tonight and it is so good! I was a bit skeptical as I’ve never used turmeric before, but I was pleasantly surprised! All of the flavors boast really well together. This will be my new nightly routine in place of tea. Thank you!
Dani says
I’m so happy to hear that you tried it and loved it!
April says
I have some Golden Paste (turmeric, black pepper, coconut oil) already prepared. Could I use some of that along with the other ingredients listed? If so, how much would you recommend?
Dani says
Yes, but I would start with a teaspoon per serving, then go up if you think it needs more.
christie says
where’s the video??
Dani says
The link is right below the picture 😉
Joan says
Christie, the link is under the photo above. If you look, it says “watch the step by step video here. Click on the word here. I almost missed it as well.
Elsa says
Hi Dani!
I live in the Netherlands and we don’t have fresh tumeric around here. It is very difficult to buy.
Can I use grounded tumeric instead? Or are all the health benefits gone?
Also, I have a 2 year old daughter. Would you recommend for her to drink it? She loves tea!
Dani says
Hi Elsa, sure you can use ground turmeric, but the measurements are different. Use 1/2 tsp of dried vs 1 tsp of fresh. And if your daughter likes the tea, then she can drink it 🙂
Dan Espinosa says
Dani, I make it with fresh turmeric and ginger most of the time, but when I’m stressed or tired I just go ahead and use powdered. Sometimes I add black tea, cardamom, and star anise too. Like a chai tea. Daniel
Dani says
That sounds delicious!
Sandra says
I read up on turmeric, as I have Rheumatoid Arthritis, and it states that if you have gallstones it is not recommended to use black pepper. It makes the gallbladder contract to strongly and may cause pain. If you don’t have gallstones it may prevent you from getting them, as it will contract the gallbladder and help to clean it out. I did not find any other contraindications with any other ingredients or medications to do with the yellow-milk. I myself have gallstones but still love to have the yellow-milk and especially the anti-inflammatory benefits, just without the black pepper. Turmeric is also great for IBS among numerous things.
Dani says
Yes, turmeric has many benefits! I’m glad you enjoyed the milk without the pepper 🙂
Danielle Lehrer says
In your snap story you show the similar recipe with chai tea bags. Do I just add those to this recipe?
Dani says
You certainly could!
Solanyi Na says
This was a lovely surprise. Wonderful recipe!
Dani says
So glad you enjoyed it.
Jo-Anne McCann says
I have no idea what fresh tumeric looks like. Can I find it in a regular type of grocery store? Or perhaps more of a produce store?
Dani says
You can find it at a lot of grocery stores – it’s usually right by the fresh ginger.
Anne F. says
Love this! First time I made it, I subbed it as my dessert, but today I made it in place of a mid-day snack. It’s very comforting and enjoyable. Thanks!!
Dani says
SO glad to hear it! And I agree, it’s SO comforting.
Erika Rodriguez says
I love it! First was a bit hot but nice, delicious and spicy like a worm fire hahaha
Dawn says
Do you need to use coconut oil?? I would like to make this
Dani Spies says
You could easily skip the coconut oil, the recipe would still work well.
Dina Hoffman says
Hello,
Can you make two servings at a time and heat later? Thank you so much! This recipe is great!
God bless you,
Dina Hoffman
New York
Dani Spies says
Definitely! I suggest storing it in a mason jar in the fridge until you are ready to reheat it.
Darrell Speights says
I’ve been using many of these ingredients daily. This recipe hits a core personal timeline interest to me . I am sixty two years of age. Thank you .
Darrell Speights