Coconut Golden Milk
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. By the way, it’s also vegan!

I’m a drink junkie. I usually have at least two running at once, a water bottle in my car that needs constant refilling and an almost empty teacup by my bedside table.

case study: I used to drink coffee, but many moons ago, after my twins were born, I couldn’t really drink it anymore. My stomach decided it was just NOT down with that acidity, and despite the fact that I love the smell of it and still drink decaf sometimes (and then usually regret it), I mostly switched to tea and more therapeutic drinks.

This is where Golden Milk comes into play.

What is golden milk?

Golden Milk is a warm drink that nourishes and balances you, which is especially pleasurable during the winter months for those of us who live in colder climates. Its roots lie in Ayurveda, the ancient holistic healing system of India.

Golden milk is a combination of sweet, bitter, astringent, pungent and spicy flavors. Sometimes called turmeric latte or turmeric milk, it typically contains turmeric, ginger, black pepper, and cinnamon mixed with whole cow’s milk and sweetened with honey. Some versions add ground cardamom and/or ghee (clarified butter).

It’s good for you too; Turmeric is known to support the body’s various systems (digestion, circulation, respiration). Some of us who like it have also been known to drink it when the weather is bad for us, as turmeric and ginger are packed with antioxidants.

And as for black pepper, it’s not uncommon to find black pepper and turmeric together (e.g. in curry powder). These ingredients have a history of nutritional symbiosis—the compounds in black pepper are believed to aid in the absorption of the compounds in turmeric.

  • For more information on golden milk visit this page here, or for Ayurveda read what Deepak Chopra has to say.

My favorite way to make golden milk

My riff on golden milk goes like this. I use coconut milk instead of regular cow’s milk because I don’t drink cow’s milk. I also love the way coconut milk creates a really rich, thick drink and how coconut plays with the other flavors. It’s a natural pairing and not uncommon. But you can certainly use any type of milk you have, dairy or otherwise.

I also like to use maple syrup instead of honey. I feel like honey is lost between some of the more assertive flavors, and I like the way maple syrup plays with everything else in the drink. But that’s just a strictly personal preference.

You could certainly use the traditional honey if you have or prefer that. Ayurvedic principles recommend adding it after heating the drink, as heating honey reduces its beneficial properties.

I’ve also tried Golden Milk with Coconut Sugar (use about 2 teaspoons). Finally, you could use date sugar – dates are called sattvik in Ayurveda it brings balance and harmony to mind and body – but it is expensive and not always easy to find.

What is turmeric?

Belonging to the same family as ginger, this root shares some of its spiciness, but not its tangy spiciness per se. It’s what typically gives curry powder mixes its telltale light yellow hue (but again, not its spiciness!).

As is often the case with colorful and naturally occurring foods, turmeric is packed with antioxidants, making it a great ingredient for a warming, nutritious drink like this. Antioxidants have anti-inflammatory properties and it is widely believed that preventing or reducing prolonged inflammation in the body is good for our health.

Ground or fresh turmeric

The recipe calls for ground turmeric because it disperses well in liquid and is also more widely available than turmeric root.

However, if you can find fresh turmeric, I see no reason why you can’t grate some into the drink like ginger. You may want to strain the finished drink before drinking if you don’t like the prospect of swallowing small globs of grated turmeric.

How to serve golden milk

Golden Milk is usually served warm, which is my favorite way to drink it. I usually warm it gently over low heat. If you are new to the taste of turmeric, boiling the milk (the traditional way of preparing it in Ayurveda) reduces the bitterness of the turmeric.

However, there is nothing wrong with drinking this cold from the fridge! I would just make sure you stir or shake it to reintegrate the coconut milk as sometimes the fat will separate from the rest of the liquid.

I don’t do this, but if the tiny fibers of grated ginger bother you, strain the milk through a fine mesh strainer before drinking.

How to store golden milk

I keep anything I don’t drink right away in a covered jar or container and refrigerate it.

I have noticed that after 2 to 3 days in the fridge, Golden Milk becomes sharper. But it’s really best to consume it right away – it kind of slows you down to both prepare and enjoy it.

Try these other warming drinks!

  • Hot chocolate
  • Chamomile Honey Hot Toddy
  • chai
  • Peppermint tea with lemon verbena
  • Hot mulled wine

Golden coconut milk

preparation time
5 minutes

cooking time
10 mins

total time
15 minutes

2 servings


  • 1 (13.5–ounce) can be full fat coconut milk

  • 1 to 2 tablespoon freshly grated Gingerto taste (from a 2 inch knob)

  • 1 teaspoon ground turmeric

  • 1/4 teaspoon Cinammon

  • prize fine sea salt

  • prize ground black pepper

  • 1 teaspoon vanilla extract

  • 2 teaspoon maple syrup

  • Cinammon sticks and/or ground cinnamon or turmeric, serve (Optional)


  1. Heat coconut milk:

    In a small saucepan, warm the coconut milk over medium-high heat until you see a little steam, about 2 to 3 minutes.

  2. Add Spices:

    Add ginger, turmeric, cinnamon, sea salt and black pepper and whisk gently. Add the vanilla extract and stir to combine. Remove the milk from the heat, let it cool slightly and add the maple syrup.

    Taste the milk with a spoon and adjust as needed. Does it need more seasoning? Add some ginger. Isn’t it sweet enough for you? Add a little more maple syrup. Overall, don’t the flavors seem to speak loud enough to you? Add another pinch of salt.

  3. Cook:

    Bring the golden milk to a gentle simmer – you may see some bubbles on the sides of the pot, you may see some foam on the top – then turn off the heat.

    This step will help reintegrate the flavors after you’ve added the maple syrup and made any adjustments with spices. It also ensures you have a hot drink, not a lukewarm one.

  4. Strain and serve:

    Strain any remaining fibrous ginger pieces through a fine-mesh sieve. Pour it into your favorite mug, sprinkle with some more ground turmeric and/or cinnamon, and curl up on the couch with a blanket and your mug.

nutritional information (per serving)
410 calories
41g Fat
13g carbohydrates
4g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!