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  • Writer's pictureStephanie Toler

Ayurvedic Golden Milk

Updated: Mar 8, 2022

Golden Milk is a traditional Ayurvedic drink that's been used as kitchen medicine for over 4000 years! It is sweet, healthy, delicious, and nourishing as well as quick and simple to make. Ever since discovering this magical concoction in India years ago, it's been my go-to for something-sweet after dinner during the colder months. It feels decadent like hot chocolate but without caffeine, so it doesn't affect my sleep; in fact, I seem to sleep better. Plus, the health-benefits are numerous!

Golden milk is named for the color it takes on from the turmeric, a spice that's loaded with antioxidants and commonly used to treat colds, coughs, inflammation, aches, pains, fatigue, digestive issues and more. Research has shown that turmeric also has antimicrobial and anticancer properties. This tasty beverage also contains other health-promoting spices like ginger and cinnamon, which are also anti-inflammatory and antimicrobial. I like to add nutmeg too for it's mood-boosting properties.

This brew is traditionally made with dairy milk, but vegan versions are commonly found and delicious! It's also my personal preference. Just keep in mind that turmeric is fat-soluble so be sure to choose a milk with fat-content like canned coconut milk or whole milk.

Like most recipes I share, there are no hard and fast rules. Use whatever you've got on hand. Don't have cardamom? Skip it! Prefer to use maple syrup over honey? Go for it. The recipe below just happens to be how I most enjoy golden milk.

Golden Milk

5 minutes, 3-4 servings


  • 13 and a 1/2 ounces of full fat coconut milk

  • 13 and a 1/2 ounces of almond milk (pour it into coconut milk can once empty)

  • 3/4 tsp turmeric powder

  • 3/4 tsp of cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp cardamom

  • 1/2 tsp nutmeg

  • honey to sweeten


1. Add all ingredients, except honey, to a small saucepan. Whisk together and heat over med-low for 3-5 minutes.

2. Let it cool, then season with honey to taste. (About 1 Tbsp in the total mix is sweet enough for me.)

3. Pour into serving mugs and enjoy!

Extra portions keep well in the fridge for the next day. Gently re-heat (do not boil) to preserve the nutritional benefits of the honey.

As always, if you decide to make this recipe, let me know! I love feedback. I get so many comments on FB but none on the blog. I'd love to see your comments here so that we can share all this goodness with a larger audience. Thanks so much!

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1 Comment

Rebecca Jordan
Rebecca Jordan
Jul 15, 2022

Hi. Second time making kitchiri. Love it and so does my landlady who is going through chemo and not often hungry. Thanks Stephanie!!

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