Turmeric Golden Milk
Warm spiced milk with turmeric, ginger and cinnamon, finished with honey.
15 min
2 servings
Difficulty 1/5
Drink · Supper
Prep 5 min · Cook 10 min
Two details do the work here and both are easy to skip: a pinch of black pepper, and a fat for the turmeric to dissolve into. Without them it is a pleasant yellow drink and very little else.
Per serving
208
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Whole Milk 3.5%
500 milliliters
Turmeric, ground
1 teaspoon (2.2 grams)
Ginger
1 teaspoon (2 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Black Pepper
1 pinch
Coconut Oil
1 teaspoon (4.5 grams)
Honey
2 teaspoons (14 grams)
Steps
Warm the milk in a small pot over medium heat until it steams. Do not let it boil.
5 min
Whisk in the turmeric, the grated ginger, the cinnamon and the pinch of pepper. The pepper is not there for taste — piperine is what makes the curcumin absorbable, and without it most of the turmeric passes straight through.
3 min
Add the coconut oil and hold it just below a simmer for 5 minutes, whisking now and then. Curcumin dissolves in fat, not in water.
5 min
Take it off the heat, stir in the honey and pour it through a small sieve into two mugs.
2 min
Serving suggestion
An hour before bed, which is when most people drink it.
Storage
Two days in the fridge. Rewarm it gently; boiled milk skins over.
Notes
Oat or coconut milk works the same, and both already carry the fat the turmeric needs.
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