Golden Turmeric Honey Milk
The soothing "golden milk" — warm milk gilded with turmeric, ginger and honey. An anti-inflammatory nightcap that comforts aching joints and quiets a busy mind.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 2
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (480 ml) milk of choice
- 1 tsp turmeric
- 1/2 tsp cinnamon, 1/4 tsp ginger
- Pinch black pepper (helps absorb the turmeric)
- 2 tsp raw honey (stir in off heat)
- Splash of vanilla
How to make it
Warm the milk with turmeric, cinnamon, ginger and black pepper over low heat, whisking, until steaming (not boiling).
Let it steep 2–3 minutes for the spices to bloom.
Remove from the heat; stir in honey and vanilla.
Whisk until frothy and pour into mugs.
Dust with a little extra cinnamon.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Golden Turmeric Honey Milk
The soothing "golden milk" — warm milk gilded with turmeric, ginger and honey. An anti-inflammatory nightcap that comforts aching joints and quiets a busy mind.
Ingredients
- 2 cups (480 ml) milk of choice
- 1 tsp turmeric
- 1/2 tsp cinnamon, 1/4 tsp ginger
- Pinch black pepper (helps absorb the turmeric)
- 2 tsp raw honey (stir in off heat)
- Splash of vanilla
Instructions
- Warm the milk with turmeric, cinnamon, ginger and black pepper over low heat, whisking, until steaming (not boiling).
- Let it steep 2–3 minutes for the spices to bloom.
- Remove from the heat; stir in honey and vanilla.
- Whisk until frothy and pour into mugs.
- Dust with a little extra cinnamon.
