Golden Milk
This is my go to recipe for when I can't find fresh turmeric root or ginger root. If you are lucky enough to have both, just add about a thumb size knob of each to a blender with all the other ingredients and whiz away!
In a glass air tight container, this turmeric paste will last 1-2 weeks in your fridge. Use ½ to 1 teaspoon to make golden milk. You can makes loads of golden milk from this one little jar of paste.
Turmeric Paste
  • ¼ cup dried turmeric
  • ½ cup distilled water
  • ½ teaspoon black pepper
Golden Milk
  • 8 ounces milk of choice (plant or dairy based; I use unsweetened cashew milk)
  • ½ to 1 teaspoon turmeric paste
  • ½ to 1 teaspoon of coconut oil, flaxseed oil, or ghee
  • Honey to taste
  • Optional: a hefty pinch of dried ginger and some cinnamon
Turmeric Paste
  1. In a small sauce-pan over medium high heat, bring turmeric powder and water to a simmer.
  2. Stir constantly for about 5 to 7 minutes or until a thick paste begins to form. You may need to turn down your heat a bit as you do not want to burn the turmeric,
  3. Add black pepper and transfer to an air tight, glass container.
Golden Milk
  1. In a small sauce pan, add ½ to 1 teaspoon of your turmeric paste to the milk and stir. Add the rest of the ingredients and heat just until fragrant, not boiling.
  2. Enjoy.
Recipe by SOULBEET at