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Home » Blog » Recipes » Golden Milk (Paleo, Dairy Free)

Golden Milk (Paleo, Dairy Free)

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If you’re sore, achy, or under the weather—or even if you’re feeling right as rain—treat yourself to a warm and delicious mug of Golden Milk! 

An overhead shot of a mug of Golden Milk with ground cinnamon on top. There is a red banner that says it is paleo, dairy-free, and gluten-free.

When the weather gets chilly, I love making myself a mug of Golden Milk to relax and warm me up from the inside out. Many of you already have my favorite recipe for Golden Milk because it’s the one I share in our second cookbook, Ready or Not! In the spirit of the holidays, I’m gonna share the recipe here today. After all, I think we can all use a piping hot cup of deliciousness!

What is Golden Milk?

Golden Milk is a traditional hot Indian drink made with turmeric and milk. If you’re at a hipster coffee shop, it might be called turmeric latte or turmeric milk. Turmeric’s been used in traditional Ayurvedic medicine for thousands of years to treat a wide range of conditions, and modern research suggests that it may help reduce inflammation, boost the immune system, and treat digestive problems. But to be better absorbed in our bodies, turmeric needs to be consumed with a bit of fat and piperine, which is why it’s often combined with coconut milk and black pepper.

What does it taste like?

Golden Milk tastes like mildly sweetened coconut milk infused with earthy, spicy, and slightly bitter flavors. I like making this hot beverage with fresh turmeric and ginger root when I can find them at the market, but ground turmeric (my favorite ground turmeric is from Diaspora Co.) and ground ginger also work. In fact, you may already have all the ingredients in your pantry right now to make this fabulous elixir!

Can you use other dairy-free milks?

Yes! You can use almond, cashew, or oat milk in place of coconut milk and your Golden Milk will taste great. The one change I would make is to use 3¾ cups of the alternative milk and not add the 2 cups of water—there’s no need to dilute it like full-fat coconut milk.

How to save and reheat leftover Golden Milk?

This recipe makes 4 cups, so depending on your love of Golden Milk, that can mean 4 servings or 2 large ones. If you have leftover Golden Milk, you can keep it in the fridge in a sealed container for up to four days. Warm up the milk in a saucepan, stirring well, until simmering. Alternatively, you can nuke it in the microwave for 1 to 2 minutes or until hot—make sure to use a milk frother or whisk to mix it well before serving.

Let’s Make Golden Milk!

Makes 4 cups

Ingredients:

  • 1 (14-ounce) can full-fat coconut milk
  • 1 (3-inch) dried cinnamon stick or ¼ teaspoon ground cinnamon
  • 2 (1-inch) pieces fresh turmeric, peeled and thinly sliced or 1 teaspoon ground turmeric
  • 1 (1-inch) piece ginger, peeled and thinly sliced or ¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon honey, and more to taste (optional)
  • Ground cinnamon (for serving)

Method:

Toss the coconut milk, cinnamon, turmeric, ginger, black pepper, and honey into a small saucepan.

A hand adding turmeric slices, ginger slices, a cinnamon stick, and ground pepper to a saucepan filed with coconut milk to make golden milk.

Whisk in 2 cups of water.

Pouring water from a Pyrex measuring cup into a saucepan on the stovetop to make Golden Milk.

Bring the contents to a low boil over high heat. Then, reduce the heat to maintain a simmer, stirring occasionally for about 10 minutes. (If using ground spices, simply bring to a simmer and whisk well before serving.)

Someone is whisking a small stainless steel saucepan filled with golden milk.

Pour the milk through a strainer or cheesecloth to catch and discard the chunks.

Pouring the Golden Milk from a small saucepan through a fine mesh sieve into a 4-cup Pyrex liquid measuring cup.

Taste and add additional honey if desired. Pour the milk into mugs, and top with a sprinkle of ground cinnamon.

Someone pouring the Golden Milk into four coffee mugs.

Got extra turmeric?

Here are some of my favorite recipes that use this versatile spice!

  • Golden Glow Smoothie
  • Instant Pot Atakilt Wat (Ethiopian Cabbage Stew)
  • Sweet Potato and Cashew Dip
  • Deconstructed Samosas (Spiced Keema)
  • Curried Meat Pies

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

An overhead shot of four mugs filled with Golden Milk topped with ground cinnamon
Print Recipe
5 from 7 votes

Golden Milk (Paleo, Dairy Free)

If you’re sore, achy, or under the weather—or even if you’re feeling right as rain—treat yourself to a warm and delicious mug of Golden Milk! 
Prep Time5 mins
Cook Time10 mins
Course: Drinks
Cuisine: Indian
Keyword: Dairy-free, gluten-free, golden milk, nom nom paleo, nomnompaleo, paleo
Servings: 4
Calories: 219kcal
Author: Michelle Tam

Ingredients

  • 1¾ cup full-fat coconut milk or your favorite dairy-free milk*
  • 1 dried cinnamon stick (3-inch) or ¼ teaspoon ground cinnamon
  • 2 inches fresh turmeric, peeled and thinly sliced or 1 teaspoon ground turmeric
  • 1 inch fresh ginger, peeled and thinly sliced or ¼ teaspoon ground ginger
  • ¼ teaspoon Freshly ground black pepper
  • 1 tablespoon honey, and more to taste optional
  • ground cinnamon for serving
US Customary - Metric

Instructions 

  • Toss the coconut milk, cinnamon, turmeric, ginger, black pepper, and honey into a small saucepan.
  • Whisk in 2 cups of water.
  • Bring the contents to a low boil over high heat. Then, reduce the heat to maintain a simmer, stirring occasionally for about 10 minutes. (If using ground spices, simply bring to a simmer and whisk well before serving.)
  • Pour the milk through a strainer or cheesecloth to catch and discard the chunks.
  • Taste and add additional honey if desired. Pour the milk into mugs, and top with a sprinkle of ground cinnamon.

Video

Notes

*You can use almond, cashew, or oat milk in place of coconut milk and your Golden Milk will taste great. The one change I would make is to use 3¾ cups of the alternative milk and not add the 2 cups of water—there’s no need to dilute it like full-fat coconut milk.
If you have leftover Golden Milk, you can keep it in the fridge in a sealed container for up to four days. Warm up the milk in a saucepan, stirring well, until simmering. Alternatively, you can nuke it in the microwave for 1 to 2 minutes or until hot—make sure to use a milk frother or whisk to mix it well before serving.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 219kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Fiber: 1g | Sugar: 4g
17

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Reader Interactions

Comments

  1. Joyce says

    December 1, 2020 at 5:41 pm

    5 stars
    A link to this recipe came through this morning – how timely. Got flu and pneumonia shots yesterday and woke up achy and sore only to discover my water heater died overnight. I brewed up a batch and I’m sipping a cup now, doesn’t beat a hot shower but it sure soothed me and my stomach!

    Reply
  2. Andrea says

    December 1, 2020 at 5:42 pm

    5 stars
    I realize coconut milk is specific to Golden Milk, but I’m allergic to coconut. Do you see any issue with replacing the coconut milk for another non-dairy milk? Thank you!

    Reply
    • Michelle Tam says

      December 1, 2020 at 10:05 pm

      I just added instructions to the notes section of the printable recipe card!

      Reply
      • Andrea says

        December 5, 2020 at 5:04 pm

        5 stars
        Amazing, thank you!

        Reply
  3. Nola Eisenberg says

    December 2, 2020 at 10:10 am

    Sounds fantastic and will try immediately. A true comfort food but healthy – what a welcome combination. Thank you!

    Reply
  4. Tasha Oard says

    January 13, 2023 at 10:54 pm

    What happens if you blend the ginger and turmeric in?

    Reply
    • Michelle Tam says

      January 17, 2023 at 12:13 am

      It’ll just have a stronger flavor and grittier texture.

      Reply

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