Dairy-Free Golden Milk Recipe | Chris Cooks

I'm starting to feel it in the air, y'all. Fall is definitely creeping in and I love it so, so much. Of course one of the downsides is the rise of cold and flu (and covid) season, as well. Boo. That's where this Golden Milk recipe comes in.

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I think we all have our favorite warm, comforting drinks that get us through the chilly days, or the rotating illnesses that make their way from house to house. Hot chocolate, herbal tea, cider - those have traditionally been on rotation in our home (and still are), but last year I added this Golden Milk recipe and it's making its way to the front of the line. My daughter request it for breakfast almost daily.

This traditional Indian drink is great for inflammation, rich and smooth, and so so tasty. Packed with nutrients from turmeric, ginger, cinnamon, and others, it's a great boost for your body as it fights off whatever ails it. My Golden Milk recipe, while not traditional, really takes the best of the original and spices it up with the fall flavors I love most. I make this Golden Milk whenever I start feeling any sort of scratchiness in my throat or sinuses, (or just when it's cold outside and I want to sit by the fire and warm up) and it's amazing how soothing and comforting it is. Have you had Golden Milk before? Would love to know your thoughts once you give this one a try!

Dairy-Free Golden Milk Recipe

Recipe by Chris

0.0 from 0 votes

Course: DrinksCuisine: Indian

Servings

0

Prep time

0

minutes

Cooking time

0

minutes

Calorieskcal

This is a non-traditional version of the traditional Indian classic. A steeped, turmeric tea made with coconut milk, almond milk, and an array of spices. It's subtle and smooth and the perfect warm drink for a cold day. Or a day with a cold.

Ingredients

• 14 oz coconut cream 13-15oz can is great

• 4 cups almond milk

• 2 inches turmeric root sliced thin

• 1/2 inch ginger root sliced thin

• 3 cardamom pods whole

• 3 cloves whole

• 1 cinnamon stick whole

• 1/2 star anise whole

• 2 inches vanilla bean optional - can use 1/2 tsp vanilla extract instead

• 1/8 tsp ground nutmeg fresh ground preferably

• lemon peel two 2in pieces

• 1/4 cup honey or date syrup

Directions

• In a pot, whisk together all the ingredients. Bring it to a simmer over medium high, whisking frequently, then drop the temperature to low. Cover and let steep for 10-30 minutes (longer steeping intensifies the color and flavor).
• For a more vibrant-colored milk, use up to 4 inches thinly sliced turmeric, or opt for 1 tbsp ground turmeric. Ground turmeric can cause graininess, but straining well helps.
• Serve warm (topped with a little ground cinnamon is nice, but not necessary). Keeps in the fridge up to a week if covered.