• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Staples and How-Tos
  • Sanctuaries
  • Resources
  • Contact

The Nut-Free Vegan logo

January 15, 2018

Turmeric Golden Milk

Jump to Recipe Pin Recipe Print Recipe

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.

Easy and healthy tumeric golden milk vegan



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.

Happy drinking!

Tumeric Golden Milk | www.thenutfreevegan.net
Print
5 from 1 vote

Turmeric Golden Milk

This golden milk recipe is super healthy and super tasty. Drink it in the morning or the evening and feel great!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Drink
Yield: 15 min
Author: The Nut-Free Vegan

Ingredients

  • 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

Instructions

  • 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.

Notes

I originally incorporated ½ tsp. of coconut oil as well and found it to be a bit too “greasy” for me. But if you like coconut you can add that in for a few extra health benefits.
This recipe is gluten-free.

Nutrition

Serving: 1g

 

Share this recipe.
  • Facebook
  • Pinterest
  • Twitter
  • Yummly
  • Email

Filed Under: Drinks Tagged With: Gluten-Free, Milk, Turmeric

Reader Interactions

Comments

  1. Jessie says

    October 4, 2020 at 9:20 am

    5 stars
    Delicious. What kind of turmeric do you use? Looking for nut free.

    Reply
    • Steven Seighman says

      October 4, 2020 at 12:03 pm

      Hi Jessie,

      As far as I know turmeric is nut-free. I just researched it to make sure, because I don’t want to share anything here that might be harmful for people with allergies. It looks like it comes from a flowering plant, so I’d imagine that unless it’s cross-processed, it should be nut-free. If that’s the concern, it looks like this version from Simply Organic isn’t processed on shared equipment as far as I can tell: https://www.simplyorganic.com/spices-and-seasonings/all-spices-and-seasonings/simply-organic-ground-turmeric-root-2-38-oz/

      Reply

Trackbacks

  1. Instant Pot Moroccan Harira | The Nut-Free Vegan says:
    November 18, 2019 at 10:40 pm

    […] a peek into my viewing habits, ha!). Oh, and if you want a nightcap afterward, I suggest this Turmeric Golden Milk to round out the […]

    Reply
  2. Turmeric Oat Bars | The Nut-Free Vegan says:
    June 15, 2020 at 10:50 pm

    […] things to prevent inflammation, though, is the spice turmeric. I’ll put it into rice, smoothies, golden milk and anywhere else I […]

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Food Advertisements by

logo

ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




Footer

 


LET’S GET SOCIAL

 

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | CONTACT

Happy National Grilled Cheese Day! Celebrate with Happy National Grilled Cheese Day! Celebrate with this fun vegan spin on the old classic: the Hawaiian Pizza Grilled Cheese! It’s super tasty—perfect for today and any day. Recipe link in my bio.
Hi there! 👋 It’s been quite a while since I’ve posted. Turns out training for a marathon takes just about all of your effort. Who knew? But I’m back now with what I hope will be the first of consistent weekly recipes (at least until the next marathon 😂).

This one is for Baked Tofu and Baby Bok Choy. It’s SUPER simple and takes very little effort. Plus it’s totally versatile too; you can serve it with rice, with noodles, or even in a soup—whatever you’re feeling on the day. 

I used @nasoya’s extra firm tofu here because it’s non-GMO Project verified, USDA organic, cholesterol-free, gluten-free, and preservative-free. All the things I look for when buying products these days.

I’m so happy to be back sharing recipes and can’t wait to pit a few more out there in the upcoming weeks!
Happy #Veganuary! I love this month because so man Happy #Veganuary! I love this month because so many more people are trying out the vegan lifestyle. That means a lot fewer animals on plates, which is great for a whole bunch of reasons. If this is your first foray into eating this way, let me help. I’ve put together ten really easy to make, really tasty recipes to get you started. There’s something for every time of day, and if you build on this list with some of the other myriad resources out there you’ll be set for the whole month! The link to the post is in my profile.

I’m also here to help in whatever way you need, so please do DM me if you have any questions about going vegan for Veganuary. Happy eating!
Yes it’s 60 degrees in New Jersey in December 😬. But that’s still comfort food weather to me, and nothing fits the bill better than this Beefless Beef Stew with @gardein Beefless Tips—a long-time reader favorite on the NFV website. It’s hearty and totally delicious. Grab the recipe link in my profile and enjoy!
We have a wonderful ramen restaurant here in our t We have a wonderful ramen restaurant here in our town of Montclair. They offer a vegan version they is out of this world. But whenever we order from them Laura and I are equally, of not more, excited about the edamame they serve: it’s tossed in chili oil and charred. So amazing. Of course I had to take a shot at recreating it for the site and this Chili-Charred Edamame recipe was born. It’s great as either an appetizer or a snack! Check out the recipe at the link in my profile.

Copyright © 2025 The Nut-Free Vegan on the Brunch Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.