Golden milk (otherwise known as turmeric tea) is cozy and comforting, with turmeric, ginger, and cinnamon – kind of like a warm hot chocolate, but good for you. So this Golden Milk Latte is a total win!
I think we can all agree that turmeric is having a moment. It’s everywhere right now – and for good reason. The health benefits of turmeric – which actually has been used for thousands of years in other areas of the world – are thought to be far and wide, but I began adding more of it into my diet because of its reported anti-inflammatory properties.
My favorite way to enjoy turmeric? Golden milk tea! This Vanilla Turmeric Golden Milk Latte, to be exact … every. Single. Night.
How is golden milk made, and what does it taste like?
In a nutshell, golden milk is made by simmering turmeric and ginger with almond milk or coconut milk. To make it more of a latte, I go heavy on the milk and froth it.
Taste-wise, to me, golden milk is reminiscent of a chai tea latte – both are warm, spicy, and comforting.
Like coffee, golden milk can be a bit of an acquired taste. Turmeric can be a bit bitter, though simmering helps tame that. Ginger, vanilla, and honey also help counteract the bitterness.
I’ve tried this with fresh turmeric root, but I prefer both the ease and taste of ground turmeric. I’ve also made it with fresh ginger and like it just as well as ground, though the end result is a bit more … piquant (in a good way).
I’ve also tried it with pure maple syrup instead of the honey, crushed cardamom pods, vanilla beans, star anise, cayenne pepper, and peppercorns instead of ground black pepper (though grinding the black pepper reportedly helps the body absorb the turmeric).
Honestly, all versions are delicious, and I encourage you to tinker with the recipe until you’re happy with your own personalized version. For this recipe, I thought I would keep it as easy and as basic as possible, a building block for you and your own customized golden milk deliciousness.
I like to froth the final product, giving my turmeric tea a decidedly latte-esque feel. But frothing is absolutely not required – it’s wonderful either way.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Vanilla Turmeric Golden Milk Latte
- 1 cup unsweetened almond milk
- 1 teaspoon honey (up to 1 tablespon or more, to taste) (can sub pure maple syrup for vegan version)
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger (can sub 1-2 teaspoons fresh grated ginger, to taste)
- 1 5- inch cinnamon stick (can sub 1/8 teaspoon ground cinnamon)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut oil (optional*)
Optional additions - add with the other spices at the beginning of the process.
- Pinch freshly ground black pepper*
- 1/2 vanilla bean (seeds scraped and entire bean added)
- 2-3 cardamom pods (crushed)
- 1 star anise
- Pinch ground cayenne pepper
- Pinch freshly ground nutmeg
- Black peppercorns
- Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.
- Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.
- Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).
- Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.
Vegan option:Use pure maple syrup instead of honey to sweeten. Adapted from The View From Great Island - I first learned about Turmeric Tea when Susan linked to her beautiful recipe on Facebook, and I am forever grateful!
I’ve made the basic recipe a few times, and also have tried all the extras. So far my favorite is with fresh ground black pepper and maple syrup instead of honey. I’m going to find a good vanilla extract because the baking vanilla isn’t cutting it! We’ve also used almond milk and coconut milk and both are good but I still want to try cashew milk and oat milk.
It’s delicious and your instructions and suggestions are spot on. Thanks for a wonderful recipe!
I’m so glad you like this as a start to your own fabulous creation! I have to strongly recommend oat milk … my new fave. 🙂 Thanks so much for the review!
I’ve been reading all about the benefits of golden milk and been wanting to try it, but couldn’t find a recipe for me. Yours is absolutely perfect! I tried it tonite with oat milk and followed the recipe almost exactly. This is a great base and something I can definitely play around with other spices. Thank you!!
what a gorgeous milk tea i loved this. I made homemade tapioca pearls today that turned out really yummy and was looking for a fun and different milk tea to pair that i wouldn’t find at a regular boba shop. I loved this. So creamy so beautifully spiced so fragrant. I am so happy to have found this recipe thank you
I’m so excited to make this! I’ve never made my own before. So I’m glad I came across this recipe 🙂 Do you think I can make this in larger quantities and store in a container in the fridge. I have arthritis and was wanting to make a large amount so I don’t have to make it everyday. Thanks again for sharing this recipe!
I’ve not made it in a large amount and then warmed up a serving at a time, but I think that’s a brilliant idea! I have mixed all of the spices together and then just used a teaspoon or so of those. But I like your idea better. 🙂