Description
This easy golden milk paste is the base for a quick turmeric latte any time you want one. Make a batch in advance and store it in the fridge for up to two weeks. When you want a tasty mug of golden milk, stir a little into warm milk for a soothing, healing drink in minutes.
For the single-serve latte recipe, see the golden milk recipe card above.
Ingredients
Units
- 4 tablespoons organic turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- A few turns freshly ground black pepper (about 1/8 teaspoon)
- 1/2 cup filtered water
Instructions
- In a small saucepan, combine the turmeric, cinnamon, cardamom, black pepper, and water.
- Stir and simmer over low heat until the water evaporates and a thick paste forms, about 10–15 minutes. Add more or less water as needed to simmer, then reduce to form a thick paste.
- Let cool, then transfer to a clean glass container with a tight-fitting lid (a mason jar works great).
- Store in the refrigerator for up to 2 weeks.
To Use
- Stir about ¼ teaspoon of paste into 1 cup of warmed milk. If desired, froth or blend for a creamier latte, and sweeten with raw honey or maple syrup if desired.
Notes
Choose Your Milk Base:
- Full-fat coconut milk (from a BPA-free can): Rich and naturally provides enough fat for absorption.
- Unsweetened almond milk (or any milk of your choice): Add 1 teaspoon coconut oil or almond oil to help absorb turmeric’s curcumin.
- Raw cow’s milk (traditional): Common in Ayurveda, but only use if tolerated and safe. Raw milk carries safety concerns — stay mindful and choose what’s best for your family.
Fresh Ginger Tip: Skip adding it to the paste since it can spoil. For extra flavor, grate fresh ginger directly into your golden milk before drinking.
