How to Make Turmeric Golden Milk

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 01/6/22
Turmeric Golden Milk
© Miri Rotkovitz
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Nutrition Facts (per serving)
124 Calories
6g Fat
11g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 124
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 18mg 6%
Sodium 80mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 9g
Protein 6g
Vitamin C 0mg 0%
Calcium 216mg 17%
Iron 1mg 8%
Potassium 300mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turmeric has long been prized in India not only for its culinary versatility. One delicious way to enjoy this root, which can be consumed in ground or fresh form, is with golden milk. It's a recipe based loosely on haldi doodh, a simpler mix of milk and turmeric that's often used as a remedy for sore throats and coughs. 

Despite its yellow hue, this spice-infused brew has a subtler turmeric flavor than you might expect. Thanks to a blend of ginger and other complementary spices, its flavor profile is reminiscent of chai. It's a wonderfully soothing bedtime drink served straight and also makes a nice addition to tea or coffee. 

Ingredient How To: Use a Microplane, ginger grater, or the fine holes on a box grater to grate the turmeric and ginger. Transfer both the grated spices, along with any juices they release, to the saucepan. Turmeric can stain, so be sure to protect clothing and porous surfaces, and to wash cutting boards promptly. (And don't fret if you do get a stain on your clothes—this technique will help remove it.)

Kosher Status: Dairy or Pareve

Ingredients

  • 1 1/2 cups whole milk

  • 1 (1-inch) piece fresh turmeric, peeled and finely grated or minced, about 1 1/2 teaspoons

  • 1 (1-inch) piece fresh ginger, peeled, and finely grated or minced, about 1 teaspoon

  • 1/2 teaspoon pure vanilla extract

  • 3 to 4 whole black peppercorns

  • 1/4 teaspoon ground cinnamon, plus more for garnish

  • 1 pinch cardamom, optional

  • 1 to 2 teaspoons raw honey, to taste, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan, combine the milk (or non-dairy milk alternative), turmeric, ginger, vanilla, 1/4 teaspoon cinnamon, peppercorns, and cardamom (if using). Set over medium-high heat and bring just to boiling. Reduce the heat to low, cover, and simmer gently for 10 minutes, or until the milk is a golden color and has a lightly spiced flavor.

  3. Remove from the heat and pour the golden milk through a fine mesh strainer into 2 mugs. Sweeten to taste with honey and dust with cinnamon if desired. Serve hot. 

Recipe Variations

  • Use soy milk or your favorite non-dairy milk alternative.
  • If you prefer, 1/2 teaspoon ground turmeric can replace the fresh turmeric.