Coconut Golden Milk

Are you ready for your new favorite winter beverage? Try Golden Milk! This warming Indian drink is made with coconut milk, ginger, and turmeric. It also happens to be vegan!

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: About 2 servings

Ingredients

  • 1 (13.5-ounce) can full fat coconut milk
  • 1 to 2 tablespoons freshly grated ginger, to taste (from a 2-inch size knob)
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch fine sea salt
  • Pinch ground black pepper
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  • Cinnamon sticks and/or ground cinnamon or turmeric, to serve (optional)

Method

1 Heat the coconut milk: In a small saucepan over medium-low heat, warm the coconut milk until you see a little bit of steam, about 2 to 3 minutes.

Golden Milk - pour the coconut milk in the pan

2 Add the spices: Add the ginger, turmeric, cinnamon, sea salt, and black pepper, and gently whisk to combine. Add the vanilla extract, and whisk to combine. Take the milk off the heat, allow it to cool slightly, and add the maple syrup.

Taste the milk using a spoon, and adjust as needed. Does it need more spice? Add some ginger. Is it not sweet enough to your liking? Add a little more maple syrup. Do the flavors seem like they aren’t speaking loudly enough to you overall? Add another pinch of salt.

Golden Milk - grate the ginger Golden Milk - measure vanilla

3 Simmer: Let the golden milk come to a bare simmer—you might see some bubbles on the sides of the pot, you might see some frothy action on the surface—and then turn off the heat.

This step helps reintegrate the flavors after you’ve added the maple syrup and made any adjustment with spices. It also ensures you’ve got a hot beverage, not a lukewarm one.

4 Strain and serve: Strain off any lingering fibrous bits of ginger through a fine mesh sieve. Pour it into your favorite mug, sprinkle it with a bit more of ground turmeric and/or cinnamon, and get cozy on the couch with a blanket and your mug.

Golden Milk - strain the golden milk

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Comments

  • Sybil

    How about using fresh tumeric instead? It is more available now- at least in California.

    Find fresh roots and you can grow your own in summer. Find an article on the Web for Insructions on how to grow. Like fresh ginger

    • Carrie Havranek

      I actually mention this in the headnote to the recipe, Sybil, and if I have fresh on hand I use the root. I can find it pretty easily in my supermarket, but not always. I also am growing both ginger and turmeric right now in pots on my deck. They should be ready for harvesting in the fall. Just in time for a winter full of golden milk. Thanks for your suggestion!

  • Jaime

    I just made it -AMAZING

    xxxxxyyyyy

  • Sandy S

    Just have to say that I really like this hot drink! I’ve cut back a little on the vanilla and maple syrup but otherwise stayed with the recipe. For me it has the mouth feel of eggnog but the flavor is more like a delicately spiced squash soup. It is a comforting drink and could be served as a ‘hot toddy’ to those who no longer drink. I will definitely be making it again!

    xxxxxyyyyy

  • Jon

    Thanks for another great recipe! It’s a little different than the one I’ve been making. The biggest difference is that I add a couple of cardamom pods.

  • Tess

    It strangely reminds me of egg nog.

  • Sandy S

    Thank you for all of the information as well as this recipe. I too have moved away from coffee as it left me with a constant feeling of angst. I have replaced it with a variety of hot and cold beverages including good old water. A few years ago, I started replacing milk with various non dairy products to improve my energy level to some good effect. Canned coconut milk is often on hand in the pantry. So, I will look forward to trying your Coconut Golden Milk.

  • SixCleverSisters

    Mmm this sounds delicious – I’ve been loving making my own golden milk lately and this recipe sounds so good! :-)