Over the past year I’ve seen golden milk take off. I guess it’s because turmeric is so awesome for you. But I could never get on board with the trend a) because the name is unsettling to me for some reason, and b) even prior to becoming vegan I was never a milk fan. It always felt weird to me when I did drink it, so it was always very minimal in my diet.
However, I did try golden milk recently and was instantly hooked. It’s creamy, sweet and packs a little bit of a spicy punch at the end. The only thing I don’t like about it now is that my face is yellow when I finish a cup of it, but that probably has more to do with my manner of eating and drinking than it does the golden milk itself.
There are a lot of golden milk recipes out there and they’re all very similar, and this one isn’t much different. I’ve made a few additions and subtractions to get it to where I think it’s just right, but you can experiment with the measurements to suit your tastes when you try it. And note that this pairs nicely with our Bodega Breakfast Sandwich with Avocado to get your day started off right.
When you do give it a try, be sure to let me know in the comments below and tag @nutfreevegan on social media.
- 1 13.5 oz. can coconut milk
- 1 Tbsp. agave
- 1½ tsp. turmeric
- 1 tsp. cinnamon (or one cinnamon stick)
- ¼ tsp. nutmeg
- ¼ tsp. cracked pepper
- Stir all ingredients together in a saucepan over high heat and bring to a boil.
- Reduce to a simmer and stir frequently for 10 minutes, until all the ingredients have come together.
- Serve immediately.
This recipe is gluten-free.