Indian · Free recipe
Turmeric Golden Milk
Warm milk slowly simmered with turmeric, fresh ginger, cinnamon, and a crack of black pepper turns a deep saffron color and a mellow, earthy sweetness. A spoonful of coconut oil gives it a velvety finish that feels right as the last cup of a cold evening.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Method
-
Whisk the turmeric, cinnamon, and pepper into about 1/4 cup of the milk in a small saucepan to form a smooth paste.
-
Add the remaining milk, grated ginger, and coconut oil, and heat over medium-low, whisking often, until steaming and just below a simmer.
-
Keep the milk at a bare simmer for 5 minutes to mellow the raw edge of the turmeric, stirring occasionally so it does not scorch on the bottom.
-
Remove from the heat, stir in the honey and vanilla, and strain through a fine sieve into mugs; froth with a small whisk if you like a foamy top.
Zest note from the test kitchen
Turmeric stains wood and plastic quickly; use a metal whisk and rinse the pan right away with a little dish soap and warm water.
