I’m excited to share my Turmeric Milk Recipe that combines golden turmeric, a pinch of black pepper, and a surprising pantry ingredient to naturally support anti-inflammatory benefits.
I swear this is the Best Golden Milk Recipe (Turmeric Latte) I’ve ever fussed with. This turmeric golden milk recipe reigns supreme for a tasty, healthy, and anti-inflammatory drink!
I was kinda doubtful at first, then a scoop of turmeric with a good splash of milk flipped my whole evening routine. The color grabs you, the aroma hints at something unexpected, and that first sip makes you curious what else you missed.
Call it Golden Milk Recipe Turmeric if you like, but to me it’s a quick ritual that’s equal parts bright and soothing. I mess it up sometimes and still love it.
Ingredients
- Milk: creamy base, gives protein or healthy fats depending on type, makes it cozy.
- Turmeric: earthy spice, anti inflammatory curcumin, gives golden color and mild bitterness.
- Black pepper: tiny pinch boosts curcumin absorption, adds sharp warming bite.
- Ginger: zesty, soothing for tummies, brings heat and a fresh brightness.
- Cinnamon: sweet woody spice, may help blood sugar, makes drink cozy.
- Coconut oil or ghee: fat helps turmeric absorption, adds silkiness and richness.
- Honey or maple: natural sweeteners, add depth and will balance turmeric’s earthiness.
- Cardamom: floral citrusy little pinch lifts the flavor and smells amazing.
Ingredient Quantities
- 2 cups milk (whole, oat, almond or other non dairy — use what you like)
- 1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
- 1/2 teaspoon ground cinnamon or 1 cinnamon stick
- 1 teaspoon coconut oil or 1/2 teaspoon ghee (optional)
- 1 to 2 teaspoons honey or maple syrup, to taste
- 1/4 teaspoon vanilla extract (optional)
- Pinch of ground cardamom or 1 crushed green cardamom pod, optional
- Pinch of ground nutmeg, optional
How to Make this
1. Pour 2 cups milk (whole, oat, almond or your favorite) into a small saucepan and add 1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric, 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger, 1/2 teaspoon ground cinnamon or 1 cinnamon stick, 1/4 teaspoon freshly ground black pepper, a pinch of cardamom if using, and a pinch of nutmeg if using.
2. Add 1 teaspoon coconut oil or 1/2 teaspoon ghee if you want the creaminess and to help the turmeric absorb better.
3. Warm the mixture over medium low heat, whisking often, until it is steaming and tiny bubbles form around the edges but dont let it boil; this usually takes 5 to 8 minutes and lets the spices infuse.
4. If you used fresh grated turmeric or ginger, simmer gently 6 to 8 minutes to mellow the raw bite; if using all ground spices, 4 to 6 minutes is fine.
5. Remove from heat and stir in 1 to 2 teaspoons honey or maple syrup to taste and 1/4 teaspoon vanilla extract if you like a sweeter profile.
6. For a frothier, smoother latte, blend for 10 to 20 seconds with an immersion blender or transfer to a countertop blender for a quick blitz, then pour back. If you used fresh roots, strain through a fine mesh sieve to remove fibers.
7. Taste and adjust: add a little more sweetener, a pinch more cinnamon, or another crack of black pepper if you want more bite.
8. Pour into mugs, sprinkle a little cinnamon or nutmeg on top and enjoy warm; this is best right away but it keeps.
9. Storage and tips: let cool, store in a sealed jar in the fridge up to 4 days, reheat gently and shake or whisk before serving. To make ahead, make a turmeric paste by cooking 1 part turmeric with 2 parts water and a little oil, store in the fridge and add a teaspoon or two to warmed milk for a quick latte.
Equipment Needed
1. Small saucepan (about 1 quart)
2. Whisk (or a fork if you gotta improvise)
3. Measuring cups and measuring spoons
4. Microplane or fine grater for fresh turmeric/ginger
5. Wooden spoon or silicone spatula
6. Immersion blender or small countertop blender for froth
7. Fine mesh sieve (for straining fresh root fibers)
8. Mugs and a jar with lid for storing leftovers
FAQ
Best Golden Milk Recipe (Turmeric Latte) Substitutions and Variations
- Milk: swap for full-fat canned coconut milk for a richer, creamier latte; or use soy milk for extra protein, or cashew milk if you want a smooth, slightly nutty taste.
- Ground turmeric: if you only have fresh, grate 1 tablespoon fresh turmeric for every 1 teaspoon ground; or use 1 teaspoon of a premade turmeric paste for convenience.
- Coconut oil / ghee: substitute 1 teaspoon avocado oil or light olive oil for richness, or omit altogether and add a splash more milk to keep the texture without extra fat.
- Honey / maple syrup: swap for agave syrup or brown rice syrup to keep it vegan, or blend in one mashed Medjool date for natural whole-food sweetness.
Pro Tips
1) Heat gently, not fast: aim for warm and steaming rather than a rolling boil. That keeps the milk from scorching and stops the spices turning bitter.
2) Fat plus black pepper is key: a little oil or ghee and a few cracks of fresh black pepper dramatically boost turmeric’s absorption, so don’t skip them.
3) Fresh roots vs ground: fresh turmeric/ginger give brighter, fresher flavor but add fibrous grit and stain easily. Make a concentrated turmeric paste and freeze it in ice cube trays so you can grab exactly one portion when you want a latte.
4) Froth safely: if you blitz hot milk in a countertop blender, crack the lid slightly and cover with a towel to avoid pressure pops. An immersion blender or a small handheld frother is faster and lower risk.
5) Taste as you go: add sweetener in small increments and use a tiny pinch of salt to lift flavors. If it tastes harsh, you probably overcooked the spices, so heat less next time.

Best Golden Milk Recipe (Turmeric Latte)
I’m excited to share my Turmeric Milk Recipe that combines golden turmeric, a pinch of black pepper, and a surprising pantry ingredient to naturally support anti-inflammatory benefits.
2
servings
185
kcal
Equipment: 1. Small saucepan (about 1 quart)
2. Whisk (or a fork if you gotta improvise)
3. Measuring cups and measuring spoons
4. Microplane or fine grater for fresh turmeric/ginger
5. Wooden spoon or silicone spatula
6. Immersion blender or small countertop blender for froth
7. Fine mesh sieve (for straining fresh root fibers)
8. Mugs and a jar with lid for storing leftovers
Ingredients
-
2 cups milk (whole, oat, almond or other non dairy — use what you like)
-
1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric
-
1/4 teaspoon freshly ground black pepper
-
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
-
1/2 teaspoon ground cinnamon or 1 cinnamon stick
-
1 teaspoon coconut oil or 1/2 teaspoon ghee (optional)
-
1 to 2 teaspoons honey or maple syrup, to taste
-
1/4 teaspoon vanilla extract (optional)
-
Pinch of ground cardamom or 1 crushed green cardamom pod, optional
-
Pinch of ground nutmeg, optional
Directions
- Pour 2 cups milk (whole, oat, almond or your favorite) into a small saucepan and add 1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric, 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger, 1/2 teaspoon ground cinnamon or 1 cinnamon stick, 1/4 teaspoon freshly ground black pepper, a pinch of cardamom if using, and a pinch of nutmeg if using.
- Add 1 teaspoon coconut oil or 1/2 teaspoon ghee if you want the creaminess and to help the turmeric absorb better.
- Warm the mixture over medium low heat, whisking often, until it is steaming and tiny bubbles form around the edges but dont let it boil; this usually takes 5 to 8 minutes and lets the spices infuse.
- If you used fresh grated turmeric or ginger, simmer gently 6 to 8 minutes to mellow the raw bite; if using all ground spices, 4 to 6 minutes is fine.
- Remove from heat and stir in 1 to 2 teaspoons honey or maple syrup to taste and 1/4 teaspoon vanilla extract if you like a sweeter profile.
- For a frothier, smoother latte, blend for 10 to 20 seconds with an immersion blender or transfer to a countertop blender for a quick blitz, then pour back. If you used fresh roots, strain through a fine mesh sieve to remove fibers.
- Taste and adjust: add a little more sweetener, a pinch more cinnamon, or another crack of black pepper if you want more bite.
- Pour into mugs, sprinkle a little cinnamon or nutmeg on top and enjoy warm; this is best right away but it keeps.
- Storage and tips: let cool, store in a sealed jar in the fridge up to 4 days, reheat gently and shake or whisk before serving. To make ahead, make a turmeric paste by cooking 1 part turmeric with 2 parts water and a little oil, store in the fridge and add a teaspoon or two to warmed milk for a quick latte.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 2
- Calories: 185kcal
- Fat: 10.3g
- Saturated Fat: 6.6g
- Trans Fat: 0.1g
- Polyunsaturated: 0.3g
- Monounsaturated: 1.8g
- Cholesterol: 24mg
- Sodium: 98mg
- Potassium: 322mg
- Carbohydrates: 15g
- Fiber: 0.1g
- Sugar: 15g
- Protein: 8g
- Vitamin A: 497IU
- Vitamin C: 0.1mg
- Calcium: 276mg
- Iron: 0.1mg