Golden Milk Paste
Crave golden milk but short on time? Try this 10-minute golden milk paste that puts creamy golden milk at your fingertips in minutes! Naturally sweetened, anti-inflammatory, and SO delicious.
Ingredients
- 4 Tbsp ground turmeric
- 2 tsp ground ginger powder (plus more to taste)
- 2 tsp ground cinnamon (plus more to taste)
- 1 tsp ground black pepper (plus more to taste)
- 1/8 tsp ground nutmeg (optional)
- 1/8 tsp ground clove (optional)
- 1 Tbsp melted coconut oil (fat helps increase the absorption of turmeric — if avoiding oil, reduce to 1 tsp or less and compensate with additional water)
- 3-4 Tbsp maple syrup (or other sweetener of choice // or if you’d prefer, omit and sweeten golden milk to taste upon preparation)
- 1-2 Tbsp hot water
- 1 ½ tsp Golden Milk Paste (recipe above)
- 1 cup dairy-free milk (we find light canned coconut milk, cashew milk, or almond milk to work best here, our favorite being coconut milk)
- More sweetener to taste (optional)
Directions
- 1
To make mix, add all spices (add-ins optional) to a small jar and shake or stir thoroughly to combine. Add melted coconut oil, maple syrup, and hot water (starting with lesser end of ranges) and stir until a paste forms.
- 2
To make HOT golden milk, add 1 ½ tsp Golden Milk Paste and 1 cup dairy-free milk to a small saucepan and whisk to combine (amounts as original recipe is written // adjust if making more than 1 serving). Heat over medium heat until just hot/warm (not boiling). Taste test and add additional sweetener if desired.
- 3
To make ICED golden milk, add 1 ½ tsp Golden Milk Paste and 1 cup dairy-free milk to a glass jar with a lid and shake vigorously to combine. Place several large ice cubes in a serving glass, then pour the shaken golden milk over ice before serving.
- 4
Store paste in the refrigerator up to 1 month. Double the recipe if you intend to use it daily (it goes fast!). You can also store paste in the freezer by filling the wells of an ice cube tray according to your desired serving size.