GOLDEN MILK

This Golden Milk Recipe is a favorite beverage at my home; we enjoy it steaming hot or chilled — both are delicious! Also called “turmeric milk,” this is an Indian drink that has been gaining popularity in Western cultures. This flavorful beverage is packed with nutritious, good-for-you ingredients and warming spices.

Next, try our Golden Milk Smoothie inspired by this beverage!

What Is Golden Milk?

If you haven’t heard about this magical golden beverage (also called turmeric milk) it’s an Indian drink traditionally made by warming up milk with turmeric and other spices — typically cinnamon and ginger.

It’s become increasingly popular in Western culture because of the many potential benefits that include reducing inflammation, improving mood, boosting the immune system, and supporting brain function and memory. These are a few of the many linked benefits.

Not only is it loaded with good ingredients, but this is truly the best Golden Milk Recipe — it’s ridiculously tasty! My kids were even fooled for a minute thinking it was this sugary Pumpkin Spice Latte Steamer since the spices are similar and they enjoyed it so much.

What Are The Benefits Of Using Golden Milk?

The spices in this milk provide important antioxidants or anti-inflammatory properties. And so, as mentioned, there are many benefits ranging from a healthier brain and heart to improved digestion and even a reduced risk of disease.

(Everything listed above are potential Golden Milk benefits, not guaranteed. Browse through more of the benefits in Medical News Today).

How To Make Golden Milk

This recipe is quick, easy and simple to make, but you do need a good, powerful blender (think Blendtec or Vitamix) to break down the cashews without soaking them first.

First blend: blend the milk and cashews until smooth
Second blend: add everything else and blend until smooth
Warm or chill: here’s where you decide how you’d like your beverage — either warmed (as a Golden Milk Latte) or chilled (both are delicious!)

To warm the milk transfer to a small pot and heat on the stovetop to desired heat
To chill the milk transfer to a large mason jar or milk jug and chill overnight or until thoroughly chilled before enjoying (my personal favorite way to enjoy this recipe!)

QUICK TIP

If you don’t have a high powered blender, I recommend soaking the cashews first (check out this Blueberry Ice Cream recipe for 3 ways to soak cashews).

STORAGE

Golden Milk Storage

This recipe makes enough for 2 beverages (or 1 if you’d like a larger serving), but it stores very nicely.

In fact, we usually make up a big batch of it and store it in a large mason jar or glass milk jug in the fridge. It only gets more flavorful as it sits! And while it’s delicious hot, I’ll admit, I prefer it chilled the next morning!

Give the milk a really good shake (it tends to settle a bit) and pour into a cup to enjoy straight out of the fridge or into a small pot to warm through. Milk will stay good for 5-7 days in an airtight container in the fridge.

QUICK TIP

Make up a big batch of “Golden Milk Powder” by combining increased amount of all of the spices. Mix it all together and then simply add about 1 teaspoon to your future batches.

GOLDEN MILK

This Golden Milk Recipe is a favorite beverage at my home; we enjoy it steaming hot or chilled -- both are delicious! Also called "turmeric milk," this is an Indian drink that has been gaining popularity in Western cultures. This flavorful beverage is packed with nutritious, good-for-you ingredients and warming spices.

prep time 5 minutes
total time 5 minutes
servings 2 golden milk teas
calories 65kcal

Equipment

High-powered blender (such as Blendtec or Vitamix) (Note 1)

INGREDIENTS

1/4 cup roasted cashews (Note 2)
1-1/2 cups (370g) unsweetened vanilla almond milk (or whatever milk you prefer)
1/4 teaspoon ground turmeric (Note 3)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon honey
1/16 teaspoon each: fine sea salt, ground nutmeg
1/2 teaspoon vanilla extract, optional

INSTRUCTIONS

BLEND: Combine cashews and almond milk in a high powered blender. Blend until smooth, about 90 seconds.
BLEND AGAIN: Add remaining ingredients and blend again until completely smooth about 60-90 seconds. Make sure the honey hasn't pooled at the bottom.
WARM IT OR CHILL IT: If you'd like it warm, transfer to a small pot and heat to desired heat. Divide into 2 mugs and sprinkle the top of the mugs with cinnamon if desired. Alternatively, pour the mixture into a glass milk jug or large mason jar and chill. Enjoy the next morning (or a few hours later) thoroughly chilled (my favorite way!)
STORAGE: Recipe stores well for 5-7 days in an airtight container in the fridge! We usually make up a big batch of it and store it in a large mason jar or glass milk jug in the fridge. It only gets more flavorful as it sits! Give the milk a really good shake (it tends to settle a bit) and pour into a cup to enjoy straight out of the fridge or into a small pot to warm through.

RECIPE NOTES

Note 1: Blender: You'll need a good, powerful blender (think Blendtec or Vitamix) to break down the cashews without soaking them first. If you don't have a high powered blender, I recommend soaking the cashews first (check out this Cashew Ice Cream recipe for 3 ways to soak cashews).
Note 2: Cashews: We love dry roasted cashews best — more flavor without any extra effort on your part.
Note 3: Turmeric: Increase up to 1/2 teaspoon for a stronger flavor.

More Recipes With Turmeric:

Daal “Immune-Boosting” Lentils
Vegetable Masala packed with loads of veggies
Butter Chicken Meatballs in a creamy curry sauce
Chicken and Yellow Rice with a sun-dried tomato sauce
Moroccan Stew with couscous

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