Spiced Golden Milk Turmeric (Printable)

A warm blend of turmeric and spices infused in milk for a soothing, aromatic drink.

# What You Need:

→ Base

01 - 2 cups milk (dairy or unsweetened plant-based such as almond, oat, or coconut)

→ Spices

02 - 1 teaspoon ground turmeric
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground ginger
05 - 1/8 teaspoon ground black pepper
06 - Pinch of ground cardamom (optional)

→ Sweetener

07 - 1 to 2 teaspoons honey, maple syrup, or agave (to taste)

→ Garnish

08 - Pinch of ground nutmeg (optional)
09 - Ground cinnamon or a cinnamon stick (optional)

# How to Make It:

01 - In a small saucepan, combine the milk, turmeric, cinnamon, ginger, black pepper, and cardamom.
02 - Whisk thoroughly to evenly incorporate the spices into the milk.
03 - Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently without boiling.
04 - Allow to simmer for 5 to 7 minutes to fully infuse the flavors.
05 - Remove from heat and stir in honey or preferred sweetener.
06 - Strain the liquid into mugs for a smoother texture if desired.
07 - Sprinkle with nutmeg or add a cinnamon stick for garnish. Serve warm.

# Expert Suggestions:

01 -
  • It takes just 15 minutes but feels like self-care in a mug—this is the shortcut to feeling genuinely looked after
  • The spice blend creates something so warming and comforting that you'll find yourself craving it on evenings when you need grounding
  • It's naturally dairy-free friendly, so you can make it exactly how your body wants it
02 -
  • Black pepper isn't optional—it contains piperine, which significantly increases turmeric absorption in your body. I learned this and it changed everything about how effective this drink feels.
  • Don't let it boil aggressively or the milk can scald. Medium heat and patience are your friends here. A gentle simmer is the whole point.
03 -
  • Make a double batch and refrigerate it—you can gently reheat it the next day and it tastes even better as the flavors deepen overnight
  • If you're making this for someone else, watch their face when they taste it. That moment of recognition, when comfort hits them, is why we cook.

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