3 cups milk of choice - cow's or plant-based (coconut milk, almond milk, oat milk, cashew milk, etc.) I use coconut milk
- 1/2 tsp ground turmeric powder
- 1/2 tsp ground ginger powder or 1 teaspoon fresh grated ginger root
- 1/4 tsp ground cardamom powder
- 1/4 tsp ground cinnamon powder
- 1/8 tsp black pepper freshly cracked
- 1 tsp vanilla extract, optional
- 1 Tbsp honey optional; or another sweetener of choice (maple syrup, agave nectar, a sugar-free syrup), adjust to taste or omit
- Add all ingredients (minus the sweetener) to a small saucepan, whisk well, and warm it up over medium heat.
- Once warm enough, remove the golden milk turmeric tea from the heat, taste it, and adjust the sweetness to your preferred flavor. Enjoy!
- For a lighter frothy golden milk latte, use a milk frother in the saucepan before serving it.
Storage and Serving Recommendations
- If you have any leftovers, allow them to cool to room temperature and then store the milk in the refrigerator for a further 2-3 days. You can reheat it on the stove or in a microwave, stirring well.
- Adjust the sweetness: Taste and adjust to your liking.
- Don’t skip the black pepper: This increases your body's ability to absorb curcumin by up to 2000%, so it is a non-negotiable ingredient. Make sure to use FRESHLY cracked black pepper, too.
- Don’t boil the turmeric: Otherwise, you’ll start to reduce some of the healthful curcumin compounds.
- For additional flavor: You could also experiment with nutmeg or ground cloves in this recipe for golden milk.