Golden latte: the homemade golden milk recipe with turmeric

The golden latte, also known as golden milk or turmeric milk, is a warm, golden drink made with turmeric, milk and gentle spices. It comes from India, where turmeric milk has been drunk in the evenings for generations, and in recent years it has found its way into cafés around the world under its English name. Caffeine-free, with no tea or coffee, it tastes like comfort: round, spiced, lightly sweet. The homemade golden latte comes together in five minutes on the stovetop, using ground turmeric or a ready-blended mix. Here is how to make it well.

Golden milk: an Indian recipe

In India it is called haldi doodh, meaning turmeric milk, and it is a traditional drink from Ayurvedic cuisine. It is a home drink, prepared in the evening, often for children, with warm milk, fresh or ground turmeric, and a little sugar or honey. Turmeric, a root related to ginger, gives the drink its deep golden-orange colour and its warm, slightly earthy flavour, which the other spices soften and round out.

The café version of golden milk keeps this base and adds what makes a latte: foamy milk, cinnamon, sometimes vanilla or cardamom. It is the perfect warm drink when you want something comforting without tea or coffee, at the end of the day or on a lazy weekend.

Golden latte ingredients

• Turmeric, ground for convenience or freshly grated for a more vibrant flavour. It provides the colour and the character.
• Ginger, fresh if possible: a few slices bring a gentle heat.
• Cinnamon, in a stick or ground: warmth and sweetness.
• Black pepper, a pinch: it belongs in the original recipe and brings out the turmeric.
• Cardamom, optional, for a fresh and fragrant note.
• Milk: whole for richness, or plant-based. Coconut milk and oat milk work particularly well.
• A sweetener: honey, maple syrup or coconut sugar, to taste.

For a quicker result, a ready-made organic golden latte blend brings together the golden root and pre-measured spices: simply heat it in milk. It also makes for a consistent colour and flavour from one cup to the next.

Homemade golden latte recipe

Ingredients for two cups

• 400 ml milk, whole, coconut or oat
• 1 teaspoon ground turmeric (or 2 teaspoons freshly grated turmeric)
• 1 teaspoon freshly grated ginger, or 3 slices
• 1/2 teaspoon ground cinnamon, or 1 cinnamon stick
• 1 pinch of ground black pepper
• 1 teaspoon coconut oil, optional, for added richness
• 1 to 2 teaspoons honey or maple syrup

Method

1. Pour the milk into a small saucepan with all the spices and the coconut oil. Whisk to distribute the powder evenly and avoid lumps.
2. Heat over a low flame, stirring, until the milk just begins to steam. Do not let it boil: leave it to steep gently for five minutes so the spices release their aroma and the milk takes on its golden colour.
3. Strain through a fine sieve if you have used fresh spices or a cinnamon stick.
4. Sweeten off the heat, froth with a milk frother or whisk, and serve with a pinch of cinnamon on top.

With a ready-made blend, use one heaped teaspoon per 200 ml of milk, same method, quick and simple. The powder stains: rinse the saucepan immediately and avoid light-coloured wooden spoons.

Iced golden milk

In summer, prepare the drink as above, let it cool, then pour it over ice. Coconut milk gives the creamiest result. Add a spoonful of maple syrup and a pinch of cinnamon, and golden milk becomes a refreshing, golden cold drink.

Variations

Golden paste is an Indian technique: cook ground turmeric with a little water, black pepper and coconut oil until it forms a paste, then keep it in the fridge for up to two weeks. A spoonful stirred into warm milk, dairy or plant-based, and the drink is ready every evening. For a more aromatic version, add a split vanilla pod or a pinch of cardamom. For an even mellower result, try Rooibos: brew a plain Rooibos very strongly in half the milk, it adds a woody roundness that pairs beautifully with turmeric. And if you enjoy spiced drinks, chai latte is golden milk's black tea cousin.

Mistakes that spoil a golden milk

• Too much spice: more than one teaspoon of turmeric for two cups and the flavour turns earthy and bitter.
• Skipping the pepper and the fat: they are part of the original recipe and round out the flavour.
• Boiling the milk: it loses its smoothness and forms a skin. Keep the heat gentle.
• Not whisking: the powder tends to settle. Stir while heating and whisk again before serving.
• Old spices: a ground spice that has been open for a year has lost much of its colour and aroma.

Frequently asked questions

Does golden latte contain caffeine?
No. It contains neither tea nor coffee, making it a drink you can enjoy in the evening, including for children, adjusting the sweetener to taste.

Fresh turmeric or ground?
Fresh, grated turmeric gives a more vibrant flavour and a deeper orange colour; ground turmeric is more convenient and more consistent. Use twice as much fresh as ground.

Which milk works best for golden milk?
Whole milk or coconut milk for richness, oat milk for a light plant-based version that froths well. Almond milk also works, with a more subtle flavour.

How do I stop the powder from settling?
Whisk while heating, add a fat and serve straight away. A turmeric paste made in advance blends in even more smoothly.

Can it be made in advance?
Yes, the drink keeps for two days in the fridge in a sealed jar. Reheat gently on the stovetop while whisking, or serve over ice.