This Spiced Golden Milk recipe has hints of vanilla, cinnamon, ginger, black pepper, and cardamon. Enjoy this warm turmeric drink. This recipe makes a small jar of turmeric paste, which you can quickly whisk into your daily cup of Spiced Golden Milk.
This Spiced Golden Milk has been a fall favorite since it is so warming and comforting. On days that I don’t start my day with a cup of coffee, or when I finish my cup of coffee and I’m still craving a warm drink, I whisk up a mug of Spiced Golden Milk.
You can make Golden Milk at home easily. Many recipes for Golden Milk make one cup at a time, and the recipes generally follow the same simple steps: heat milk (or a milk alternative) on the stove, whisk in turmeric and any other desired spices, and simmer for a short period of time.
This recipe is a bit different and is based on first making a turmeric paste. The turmeric paste is then whisked into warmed almond milk (or any other milk of your choice). While it’s a two-step process, you can make the turmeric paste ahead of time, save it in the refrigerator, and use it to make multiple cups of Golden Milk.
If you’re drinking Golden Milk on a regular basis, I find that it’s easier and quicker to make a turmeric paste, and use that turmeric paste to make your daily cup of Golden Milk. That way, you don’t need to pull out all the spices or wait for the Golden Milk to simmer on the stovetop every morning.
You can even skip the stovetop completely and heat up your choice of milk in the microwave before whisking in the turmeric paste. I recommend making a fresh batch of turmeric paste every week or so, but opinions differ and some people save it for a few weeks at a time.
This spiced version of Golden Milk has hints of vanilla, cinnamon, cardamon, black pepper and ginger. To get the hints of spice, I simmered the various spices in water, and then used the infused water to make the turmeric paste. I hope you are able to stay warm and healthy through the cold months with this Spiced Golden Milk.
Spiced Golden Milk (V, GF)
- 1 cup water (240 milliliters)
- 1 knob ginger - sliced, about 1-inch
- 1 cinnamon stick
- 1/2 vanilla pod - sliced open
- 2 cardamon pods - lightly crushed
- 1/4 teaspoon black peppercorn
- 3 tablespoons ground turmeric (24 grams)
- 1 teaspoon extra virgin coconut oil
- 1 cup almond milk (240 milliliters) (any milk or milk alternative will work)
- 1 teaspoon golden paste (more or less depending on your taste preference)
- coconut palm sugar (as desired)
- ground cinnamon (for topping)
Make the turmeric paste
In a small saucepan, add in the water and all the spices, except the turmeric. Bring the water to a boil, then turn down the heat. Simmer, partially covered, for 15 minutes (you want the amount water to reduce to about 1/2 cup). Remove the spices.
Add in the turmeric and coconut oil, and cook, over low heat for about 5 minutes, until a paste forms. If needed, add in more water by the tablespoon.
Remove from heat and allow to cool. Store in an airtight jar in the refrigerator.
Make the Golden Milk
Heat the milk in a small saucepan or microwave, until warmed. Whisk in your desired about of turmeric paste and coconut sugar. Dust with cinnamon on top.
I recommend making a fresh batch of turmeric paste every week or so, but opinions differ and some people save it for a few weeks at a time.
P.S. The extra benefit of making turmeric paste is that you can use it in other recipes, beyond just Golden Milk. I’ve added the turmeric paste to curries, soups and stews, and even into various stir-fry dishes.