Best Golden Milk Recipes

TURMERIC GOLDEN MILK WITH TURMERIC PASTE

Steps:

• Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water. Continue cooking until thickened into a paste, 7 to 9 minutes. Cool completely, 15 to 20 minutes. Pour into an airtight glass jar.
• Whisk 1 teaspoon turmeric paste, almond milk, coconut oil, ginger, and cinnamon together in a saucepan. Heat over low heat until hot, about 5 minutes. Remove from heat; stir in honey.
• Strain milk mixture into 2 mugs.

GOLDEN MILK TURMERIC TEA

Steps:

• Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
• Do Ahead
• Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.

VANILLA TURMERIC GOLDEN MILK LATTE

Steps:

• Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.
• Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.
• Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).
• Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.

SAFFRON GOLDEN MILK

Steps:

• Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.

ANTI-INFLAMMATORY GOLDEN MILK RECIPE BY TASTY

Steps:

• Add the almond milk to a small pot over medium heat.
• Add the turmeric, ginger, peppercorns, cinnamon stick, star anise, and cloves. Whisk to combine.
• Heat the milk for 4-5 minutes, until steaming, but do not let it come to a boil.
• Serve warm or over ice and sweeten to taste.
• Enjoy!

GOLDEN MILK LATTES

Steps:

• Add the milk to a medium saucepan over medium heat. Bring to a simmer, stirring frequently, being careful it does not scorch on the bottom. Then, add the sugar, cinnamon, ginger, turmeric, cardamom, allspice, nutmeg and black pepper. Whisk to combine. When the spices are dissolved and the milk is steaming, remove from the heat and serve. At this point you can mix in the instant espresso powder according to the package instructions if desired.

BANANA GOLDEN MILK

Steps:

• Combine almond milk, banana, coconut milk, maple syrup, vanilla extract, turmeric, cinnamon, and ginger in a blender; blend until completely smooth.
• Pour mixture into a small saucepan over medium-low heat. Cook, stirring constantly, just until milk is warm. Do not bring to a simmer, or milk will curdle. Serve immediately.

VANILLA GOLDEN MILK

Steps:

• Bring milk to a boil in a stainless steel saucepan over medium heat. Reduce heat to low and add turmeric, cinnamon, black pepper, and nutmeg. Stir until all spices are fully combined, about 5 minutes. Pour into a mug and stir in vanilla extract.

DAIRY-FREE GOLDEN MILK LATTE

Steps:

• Combine the Coconutmilk Creamer, coconut oil, turmeric, and black pepper in a saucepan and gently heat through.
• Sweeten to taste with agave or maple syrup.
• To make the latte, add the Golden Coconutmilk Creamer to hot coffee, or espresso Americano to taste.
• Foam the coffee mixture with a steam or hand wand.

GOLDEN MILK NICE CREAM

Steps:

• Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
• Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
• Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
• Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
• Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
• Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
• Serve with a dusting of ground turmeric and ground cayenne.

GOLDEN TURMERIC MILK

Steps:

• Combine 1 cup unsweetened coconut milk beverage, 1/2 cup water and 1 teaspoon coconut oil in a saucepan. Add 1 thinly sliced 2-inch piece fresh turmeric, 1 thinly sliced 1-inch piece fresh ginger, 1/4 teaspoon black peppercorns and 2 crushed cardamom pods. Cook over medium-low heat, whisking occasionally, 30 minutes. Strain, then sweeten with honey.

GOLDEN MILK SPICE BLEND

Steps:

• mix ingredients

GOLDEN MILK

Steps:

• warm

GLUTEN-FREE GOLDEN MILK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Combine the butter and both sugars in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until light and fluffy, 2 to 3 minutes. Add the vanilla, then the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary.
• In a medium bowl, combine the flour, almond flour, turmeric, baking powder, ginger, cinnamon, salt, cardamom and baking soda. Whisk together then, with the stand mixer running on low speed, slowly add to the butter mixture and combine; increase the speed to medium and mix for 10 seconds or until you no longer see any flour.
• Using a medium ice cream scoop or large spoon, scoop 7 to 8 mounds of the dough onto the prepared baking sheet, spacing them 1 inch apart. Do not press down.
• Bake one sheet of cookies at a time until they are puffed up and set around the edges, 9 to10 minutes. Remove from the oven and let cool slightly on the baking sheet--they will deflate as they cool. Transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
• Serve or store in an airtight container for up to 4 days.