I first learned about Golden Milk while studying holistic nutrition with a Naturopath Doctor in Indonesia, and I’ve loved it ever since. This warm, golden drink became a favorite of some of my private chef clients who wanted a coffee substitute that still felt like a cozy ritual in the morning. (And it makes for a cozy, satisfying way to wind down at the end of the day, too!)
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Easy golden milk Recipe
Rich, warm, and golden, this homemade Golden Milk is an easy, cozy drink that provides the perfect way to unwind any time of day. Made with turmeric, warming spices, a hint of spicy ginger, and naturally sweetened with honey, it’s creamy, flavorful, and fragrant. Best of all, it’s easy to make with simple ingredients and no fancy equipment—just whisk, simmer, and sip your way to a soothing, golden cup of goodness.
Also known as Haldi Doodh, Golden Milk has deep roots in Ayurvedic medicine, a traditional healing system that dates back over 3,000 years. Turmeric is the star of the show, and for good reason. In Ayurveda, it has long been valued for its warming, balancing properties, and today it’s widely studied for its potential anti-inflammatory and antioxidant benefits.
Historically, Haldi Doodh wasn’t just enjoyed for its flavor—it was a comforting, everyday tonic traditionally used to support digestion and overall wellness. These days, Golden Milk has made its way into kitchens all over the world, and I totally get the hype. It’s often celebrated as a natural anti-inflammatory drink, but for me, it’s also about the ritual. There’s something incredibly soothing about curling up with a warm mug of golden milk—it feels cozy, grounding, and a little like self-care in a cup.
Golden Milk
Cost $4.54 recipe/ $1.51 serving
Ingredients
- 1½ tsp turmeric ($0.10)
- 1 tsp vanilla extract ($0.15)
- ½ tsp cinnamon ($0.05)
- ¼ tsp cardamom ($0.08)
- ¼ tsp black pepper ($0.03)
- 1 can unsweetened full fat coconut milk (13.66 oz., $3.28*)
- 2 cups whole milk ($0.50**)
- 1 inch piece ginger (grated $0.10)
- 3 Tbsp honey (to taste, $0.25)
Instructions
- Add all ingredients except the honey to the pan. Bring the pot up to a simmer (do not boil) and let it simmer for about 5 minutes, whisking occasionally. Grate fresh ginger into the mixture and whisk to combine.
- Strain the mixture into a bowl to remove the fibrous ginger pieces.
- Return the golden milk to the pot and bring it back to a low simmer. Add honey to taste. Whisk until the honey has melted.
- Enjoy hot!
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Notes
Nutrition
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Gather the ingredients.
Combine the ingredients: Add 1½ tsp turmeric, 1 tsp vanilla extract, ½ tsp cinnamon, ¼ tsp cardamom, ¼ tsp black pepper, 1 can coconut milk, and 2 cups of whole milk to a pan. Bring the pot up to a simmer, being careful not to boil, and let it simmer for about 5 minutes, whisking occasionally. Grate a 1″ piece of fresh ginger into the mixture and whisk to combine.
Strain the milk: Strain the mixture into a bowl to remove the fibrous ginger pieces.
Add the honey: Return the golden milk to the pot and bring it back up to a low simmer. Add honey to taste. I usually add about 3 tbsp. Whisk until the honey has melted into the milk.
Serve: Serve and enjoy hot!
keto variations
Golden Milk was a favorite of some of my past clients, and when they wanted to incorporate more keto-friendly foods into their diet, I easily adapted this recipe. These simple swaps make it easy to enjoy a creamy, comforting Golden Milk while staying within your keto (and budget-friendly!) goals:
- Use unsweetened almond or full-fat coconut milk instead of regular whole milk. Both options are low in carbs and high in fat, making them perfect for a keto diet. This option is also vegan.
- Replace honey with a keto-approved sweetener like monk fruit or stevia. Start with a small amount and adjust to taste. Avoid regular honey, as it is high in sugar and carbs.
- Keep the spices the same — turmeric, cinnamon, cardamom, ginger, and black pepper are all keto-friendly and add tons of flavor without adding carbs.
how to store
Store golden milk in an airtight jar in the fridge for up to 5 days. Reheat over the stove or in the microwave.
What to Serve With Golden Milk
Golden milk really shines when it’s paired with something simple and slightly sweet or gently spiced. I enjoy drinking a glass with a warm, buttered Hawaiian roll for a quick but cozy breakfast. On slower mornings, I’ll turn it into more of a treat and pair it with a stack of gingerbread pancakes, letting the warm spices play off each other while I sip. It’s also wonderful with something hearty and comforting like baked oatmeal.
Hi! is this meant to be dried or fresh turmeric? thanks!
Dried!
This recipe is missing nutrition facts.
Thanks for the catch! It’s been added now. :)
I followed this recipe and the milk curdled. ): It was tasty and fine to drink, the texture was just unappealing.
Looking it up, adding fresh ginger to cold milk will always curdle it! The milk should be boiling BEFORE putting the ginger in so the enzymes denature.
Hey Elizabeth,
Thanks for sharing your experience — I’m glad to hear the flavor was still good, even if the texture wasn’t what you expected.
Fresh ginger can cause milk to thicken or curdle because of naturally occurring enzymes, but it doesn’t always happen, and it’s not necessary to boil the milk to prevent it. Boiling can increase the chance of a grainy or broken texture. Those enzymes begin to deactivate at hot simmering temperatures, so no need to bring this to a hard boil.
If curdling does occur, it’s usually influenced by a few factors:
• how much fresh ginger is used
• how finely it’s grated
• the temperature of the milk
• the type of milk (lower-fat milk curdles more easily which is why I recommend whole milk for this recipe.)
To avoid any texture issues next time, you can:
• add the ginger once the milk is hot (steaming but not boiling)
• lightly sauté or steep the ginger first. You can also peel it and add it in slices instead
• or substitute ground (dry) ginger, which won’t cause curdling
You can also re-strain the mixture if you need to, but if you avoid a boil (gentle simmer only), use a higher-fat milk, and stick to the amount of ginger in the recipe, the texture should stay smooth!
I hope this helps! Thank you for sharing your experience!
Trying to go easy on caffeine in the new year. This was a nice second coffee replacement this morning. I used oat milk instead of whole milk because it’s what I had on hand.
I was wondering if you can make this with 1% milk, instead of whole milk. Thanks
You definitely can! As long as you’re using the canned coconut milk, it won’t change the texture too much.
Indian person checking in here. My mom used to make this for me when I had a sore throat. It’s just turmeric dissolved in warm milk. The extra spices and coconut milk (????) are just froofy. I guess you need to justify calling this a recipe when it’s basically the Desi equivalent of Nesquik.
Hey, Doc. Your mom’s recipe and homemade solution for sore throats sounds delicious! It makes sense that turmeric would soothe your sore throat, since turmeric has anti-inflammatory benefits. The addition of black pepper actually slows the body’s metabolism of curcumin, so it stays in the bloodstream active for longer. Thanks for sharing your mom’s version. :)
Absolutely delicious! So satisfying and comforting!
I’m so glad you liked it!
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