Also known as haldi doodh, golden milk is a creamy, hot milk drink that’s filled to the brim with nutrients. It’s touted for its healing, anti-inflammatory properties largely thanks to curcumin found in turmeric. This golden milk recipe uses dairy-free coconut and almond milk, but you can substitute for any kind of unsweetened plant-based milk you like!
1 1/2 cups coconut milk
1 1/2 cups unsweetened plain almond milk
1 1/2 tsp ground turmeric
1/4 tsp ground ginger (or 1 tbsp grated fresh ginger)
1 whole cinnamon stick (or 1/4 tsp ground cinnamon)
1 pinch ground black pepper
Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
To a small saucepan, add all ingredients. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor. Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. If using fresh ginger, strain the milk for a creamy texture. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
Recipe from Minimalist Baker