Turmeric and Ginger Golden Milk (Printable)

Creamy milk infused with turmeric, ginger, cinnamon, and warming spices for a soothing, anti-inflammatory beverage.

# 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 - 1/2 teaspoon ground ginger or 1-inch fresh ginger peeled and sliced
04 - 1/4 teaspoon ground cinnamon
05 - 1/8 teaspoon ground black pepper
06 - Pinch of ground cardamom, optional

→ Sweetener and Add-ins

07 - 1 to 2 teaspoons honey or maple syrup, to taste
08 - 1 teaspoon coconut oil or ghee, optional
09 - 1/2 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 but not boiling, approximately 5 to 7 minutes.
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 Advice:

01 -
  • It takes barely longer than brewing tea but feels like you've done something kind for yourself.
  • The spices taste warm and generous, never bitter or overpowering if you get the ratios right.
  • Your kitchen will smell so good while it's heating that people will ask what you're making.
02 -
  • Black pepper really does enhance turmeric absorption—this isn't just hipster kitchen talk, it's actual chemistry, and once you know it you can't unknow it.
  • If you're using fresh ginger and forget to strain it, the flavor becomes almost aggressively spicy and the texture gets grainy, which I learned the hard way and won't repeat.
  • The drink separates slightly if it sits for more than a few minutes, so whisk it again right before drinking to bring everything back together.
03 -
  • Never let the milk boil—it curdles the dairy and changes the texture in ways that feel slightly off, plus the spices can taste slightly burnt if the heat gets too high.
  • If you're making this regularly, toast your whole spices lightly and grind them yourself for a completely different level of flavor, though ground spices are perfectly respectable and honestly what most people reach for.
  • The drink tastes noticeably better if you whisk it really well at every stage, which aerates it slightly and makes the whole thing feel more luxurious and integrated.
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