Golden Milk (Haldi Doodh)
Hot, vivid-yellow turmeric milk warmed with ginger and black pepper — an Ayurvedic tonic turned beloved daily ritual, sweet and gently spiced with a peppery finish.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pour the milk into a small saucepan. Add turmeric, ginger, cinnamon, black pepper, cardamom, and coconut oil if using. Whisk vigorously to disperse the ground spices into the milk — turmeric especially clumps into dry pockets if not worked in immediately before heat is applied.
Warm the milk over medium-low heat, whisking occasionally, until it reaches about 70 °C (160 °F) — steaming steadily but not simmering. Do not allow it to boil. This takes about 4–5 minutes. The kitchen will smell of turmeric and cinnamon.
Remove from heat and stir in honey or maple syrup to taste. Pour through a fine-mesh strainer into a warmed mug to catch any spice granules or coconut oil solids. Drink while hot.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.