Creamy Golden Milk (Hot or Iced)
This creamy golden milk recipe features turmeric blended with cashews instead of milk, so it's dairy free and vegan. Enjoy hot or cold!
Updated by Kathryne Taylor on August 29, 2024
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If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.
In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.
Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.
This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!
Watch How to Make Golden Milk
Golden Milk Origins
Haldi doodh is the true origin and has been served in India for centuries. “Golden milk” became a big trend in the United States just a few years ago. Turmeric was gaining traction for its anti-inflammatory properties, and the Western world suddenly couldn’t get enough.
Fast-forward to a few months ago when I was wandering through Whole Foods craving a treat. I grabbed a bottle of golden milk from the chilled beverage section and fell in love. This recipe is a close rendition of Pop & Bottle’s golden milk. Now I can whip some up with pantry ingredients at any time!
How to Make This Golden Milk
Cow’s milk doesn’t agree with me and store-bought alternative milks are often quite watery. I wanted a luxuriously creamy texture, so I decided to use homemade cashew milk instead.
Cashew milk is my favorite homemade nut milk because it’s easy to make and produces a deliciously thick, neutral-flavored milk. I’d say the texture is similar to whole milk, or slightly creamier. Cashews are soft enough to blend completely into the water, so there is no straining required and no waste.
Since we’ve already busted out the blender, we’ll just add a few more ingredients to flavor the milk. Blend it all together and you’re done!
An Important Blender Note
If you have a high-powered blender, like a Vitamix, Blendtec (affiliate links) or a good KitchenAid, you can blend the cashews without soaking them first. If you do not have full faith in your blender, you’ll need to soak the cashews for about 4 hours, or overnight in the refrigerator. They soften with time, which makes them easier to blend.
If you have any trouble blending the cashews, you can either let the ingredients rest in the blender for at least 30 minutes and then try again, or pour the mixture through a fine-mesh strainer to catch any tiny cashew bits.
Golden Milk Ingredients
Turmeric shines in this recipe. I added some additional warming spices that make it taste reminiscent of a chai latte. I hope you enjoy it as much as I do. Here’s what we’ll need:
- Cashews: Raw, unsalted, and soaked if necessary. Cashews make this drink so creamy, and the [healthy] fats found within help increase the bioavailability of turmeric. Check the recipe notes for alternatives.
- Turmeric: I used ground turmeric, but you can also use fresh if you’d like (see recipe notes for quantity). Just know that fresh turmeric will stain your fingers and cutting board yellow.
- Cinnamon: A natural fit with turmeric and ginger.
- Ginger: Again, I used ground ginger, but you can use fresh if desired (see recipe notes).
- Cardamom: A classic Indian spice, cardamom is uniquely aromatic and herbal. However, if you don’t have it at home, you can skip it.
- Black pepper: Helps improve the bioavailability of curcumin, which is the main active ingredient in turmeric, and tastes great with the other spices.
- Honey or maple syrup: A little sweetener helps mellow the fiery spices, and makes up for the natural sweetness present in dairy milk. You can add a bit more, to taste, if desired.
- Vanilla extract: A little vanilla makes this drink taste like a treat.
Enjoy Warm or Cold
Once blended, you can warm this golden milk in a saucepan until steaming, while stirring often. Keep an eye on it because the texture can turn gummy if it simmers for too long. You can also heat the mixture in this fun steamer until warm and frothy. Just know that it won’t foam up like a milk-based latte.
This drink is also lovely over ice, which tames the spices somewhat. It’s a cold, creamy treat on a hot day.
Please let me know how you like this recipe in the comments! I love hearing from you.
Creamy Golden Milk (Hot or Iced)
This creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it’s dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.
Ingredients
- 1 cup raw, unsalted cashews (soaked for 4 hours or in the fridge overnight if you are not using a high-powered blender)
- 4 cups water, divided
- 1 tablespoon ground turmeric
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- 10 twists of freshly ground black pepper
- Tiny pinch of fine salt
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
Instructions
- Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
- Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
- To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.
Notes
Make it vegan: Simply use maple syrup or dates (details below) instead of honey.
Make it nut free: Instead of the cashews and water, whisk or blend the remaining ingredients into coconut milk or whole milk.
Change it up: Instead of honey or maple syrup, you can use 4 Medjool dates, soaked in hot water for 10 minutes and pitted. Instead of dried turmeric and ginger, you can use 3 times the amount of fresh (so 3 tablespoons fresh turmeric and 1 tablespoon fresh ginger). Peel and chop or grate the turmeric and ginger before using.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Have you tried freezing leftovers for use later?
Hi Donna! I haven’t tried freezing it. It might work well. I would defrost in the fridge. It will separate so just whisk it back together. Please let me know if you give it a try!
Thanks for highlighting the fact that haldi doodh originated in India, Kate! I can’t tell you how frustrating it is when I see a recipe like this online, with no mentions of its origin. I grew up drinking this and always find it to be so incredibly comforting! Your recipe is spot on. My Indian grandma would be proud
Thank you, Zoya! It’s so important to give attribution to originating cultures. I’m happy to hear that you approve of this one! Hope you’re having a great weekend.
I came to comment the same, so I’ll just second the comment above! I love your blog and I love it more now seeing this lovely explanation of the roots of haldi doodh that is lacking on so many blog posts about golden milk. Thank you!!!
You’re welcome! I do my best so I’m glad you like it.
I love Golden Milk and was thinking how it sort of reminded me of egg nog. I wonder how it might be with a splash of rum, liquer, or whiskey? Me bad. Thanks Kate!
Only one way to find out! ;)
Thanks for this recipe! I was unfamiliar, but it is delicious. I use almond milk and freshly ground ginger and turmeric for more intense flavors. I use coconut sugar syrup because I have it, instead of maple syrup. I love this cold and will try warm, perhaps with a cinnamon stick. Per other post, to be naughty, adding an adult beverage may expand possibilities. Let you know later! Thanks again for this recipe, new for me.
Thank you for your review! Do let me know how you like it spiked. I bet rum or bourbon might be nice!
Kate, another masterpiece. You can’t go wrong with turmeric, cardamom, pepper, cinnamon, and ginger. I can’t remember the last time I had a cold; I think it was 4-5 years ago.
Thanks, Charles! I haven’t had a cold in ages, either. Cheers to staying well!
This is so funny, Kate! When I gave up coffee last year, I desperately longed for a drink that would fill the void of my daily latte habit. Your recipe above is literally one I also created from scratch, with two exceptions: I always use maple syrup, rather than honey, and I use nutmeg instead of cardamom. Otherwise, identical! And it is an elixir of the gods! Seeing your recipe tickled me because I cook from your wonderful blog and cookbook all of the time—just made your pumpkin muffins (again) a few days ago!
Wow, I love it!!! Thank you for letting me know, Tina. Delighted to hear that you’re enjoying my recipes and your golden milk daily!
Hi Kate. This looks so delicious. Was wondering why we couldn’t measure out a cup or two of this milk and then continue to “warm it up” in our Vitamix? Thanks so much. Always look forward to your recipes.
Hi Connie, I think that would work great!
Thanks so much, Kate. I will definitely give it a try.
Hi Kate sounds delicious and healthy. can I use unsweetened almond milk??
Thanks Julia! It’s really a delightful drink. You could use unsweetened almond milk (about 5 cups) but it will not be nearly as creamy. I’m assuming you want to use store-bought. Malk brand of almond milk might be creamy enough to satisfy; the others are more watery.
Could you break it down as to how you’d make it by the glass, if you already made cashew milk? Divide everything by 5??
Hi Sharron! Yes, that would work! For simpler math, I’d make 2.5 servings (cut everything in half and use 2.5 cups cashew milk). Hope you love it.
This is a deliciously soothing version of golden milk. It’s on track to become my new favorite. Thank you!
Awesome, thank you!
I tried this milk while suffering from a severe coughing. I had a full night’s sleep after drinking this and cough was less frequent. And its tasty too
Hi Nammi, I’m glad golden milk helped, and hope you feel back to 100% soon!
That sounds great. I am allergic to cashews, any suggestions for a replacement or should I just leave them out? Keep up the great work. Thank you. Neal
Hi Neal! Cashews are responsible for this drink’s creaminess, so you would have more of a potent spiced tea without them. If you can eat other nuts or dairy, you might try stirring these ingredients (except for the cashews and water) into a thick almond milk (Malk brand is my favorite) or whole milk.
Hi Kate – I made a half batch of this recipe this morning (I was a bit uncertain about the taste to go for a full batch). I soaked the cashews overnight, and used the full amount of cinnamon and honey, and heated it. The flavour was better than I expected, the consistency was creamy, and the colour, beautiful. Nice recipe!
Deirdre, I’m so glad you enjoyed it! Thank you for reporting back.
This was SO good! Especially right out of the vitamix when it was a bit frothy. This will be my go-to recipe for golden milk from now on. Thank you!
Thanks, Christa! Glad to hear it!
Hello Kate, Long time subscriber and Indian mother here. Love your recipes and in fact am making the grilled arugula salad tonight for dinner. Just wanted to let you know (and you might have already seen posts about this topic by Indians) but we use turmeric sparingly. One very big pot of curry would probably use half a tsp of turmeric powder. This is because our bodies can react negatively (my mom calls it “Nanj” or toxicity) to excessive amounts of turmeric. So when I hear of people talking about turmeric helping them detox I can’t help but wonder if it a tummy upset caused by ingesting excessive amounts of turmeric. When making a cup of turmeric milk I put in about 1/4 tsp and even lesser if it is for my kids. Having said that though, we are all built differently and people here might be able to handle that amount of turmeric. Just thought I’d let you know.
Hi Sharmila, thank you so much for your note! I’m glad to hear that you’re enjoying my recipes. That is very interesting indeed, and I’m glad to know more about how Indians use turmeric. It is a potent spice! I haven’t noticed any adverse effects from the amounts used in this recipe (I would never share a recipe that made me feel unwell). I think it boils down to just over 1/2 teaspoon per serving. If you ever try this version, I’d love to know what you think!
Absolutely perfect combination! We loved it!
Marvelous! Thanks Maddie!
Perfect! Made 2 cups with 1c homemade almond milk and 1c canned coconut milk. Used ½ quantity of the rest of the ingredients. ‘Twas delicious. Shared with a friend who loved it as well. My favorite golden milk recipe yet. Can’t wait to try it with cashews.
Hooray, thanks Laura!
First time for me and love it. And yes, I do have a cold. I hope it runs its course by election day.
Hope you feel better by tomorrow, Michael! Thank you for your review.
Loved the spice mix in your recipe. I made mine with 1.5 cups of unsweetened almond milk, maple syrup, and “adjusted for serving size” spices. I placed everything in the glass container of a Bodum French Press. Heated for 1 minute in the micro. Put the glass container back in the French Press and pumped it until nice and frothy. Topped with a dash of cayene. I like things spicy! So easy and so good! Be sure to stir the spices with the milk before heating or you may end up with clumps of turmeric.
Thanks, Carrie! Love your mixing method. Great idea!
I learned how to froth milk from but this was the first time with almond milk. Worked just the same and maybe better than the barista’s machine at our local coffee shop.
So delicious! Like a spicy hug in a mug.
That’s exactly right! Thank you, Jennifer. :)
If I was going to use premade Oatmilk (i don’t do nuts) how much would I use.
Hi Elsie, you can use it, but it won’t be as creamy. Roughly 5 cups.
Do you think oat milk would work in this recipe? Would love to try!
Hi, You could try it, but you won’d have as creamy of a result. Oat milk can thicken as you heat it, so be mindful of that. You could need roughly 5 cups.
A Very Healthy Drink Used with Turmeric. Very Good Medicine for Cold. I’ll Definitely Try it. Thank You For Sharing.
I hope you love it!
This is absolutely the BEST Golden Milk recipe, it is creamy, perfectly spiced, healthy, and truly delicious. Thank you, I will be keeping my fridge stocked with this awesome beverage. Thank You!
Thank you, Margarita! I’m so happy to hear it.
Yummy! I needed to add 2 extra tablespoons of honey. Question: my first two cups blended made a lot of soapy foam. Did this happen to anyone else or was there some soap in my blender? Freaked me out
Hi! See the process photos. It will get a little bubbles. Did it seem to settle down quickly?
If I substitute whole/coconut milk, would I use 5cups of liquid total? Also, would you recommend sweetened/unsweetened coconut milk?
Thank so much! I’m thrilled to try this concoction. It sounds like a fabulous winter beverage.
Hi, yes I would suggest 5 cups total. I think it’s a matter of preference on if you use sweetened or not. If you use sweetened, you may want to adjust the maple syrup.
Hi Kate,
I was wondering if it would be alright to mix a larger quantity of all of the dry ingredients (& keep them in a container) and just add the the wet ingredients each time I want to enjoy some Golden Milk. If so, how long could I keep a container of the dry ingredients in my cupboard?
Another question I have is, if a person consumes this on a nightly basis, does it yellow their teeth? Turmeric is so staining. And BECAUSE of that, I’m also wondering if the COLD version (sipped through a straw) would be less staining. Thanks So Much!
Hi! I don’t see why that would be an issue, just be sure it’s sealed. I can’t speak to the staining, but I think your idea of a straw may help!
I like rice milk I have bad nut allergies(epipen on bard). How much would I need to use of the rice milk?
Hi Kenya, I haven’t tried it. This yields roughly 5 cups so I would suggest that amount. Let me know how it turns out!
This is so delicious and healthy! I’ve made it twice, and it’s great to have in the fridge for a refreshing drink after cycling or just anytime. Thanks for the super recipe!
You’re welcome, Sarah!
Just found your site today. You’ve inspired this 56-year-old empty nester to get back into the kitchen and start cooking healthy meals again like I used to.
Welcome, Kathy! I can’t wait to hear what else you like. Be sure to report back as you try recipes.
Turmeric milk is also very used to soothe a tired body. A warm glass of this milk taken at bedtime does wonders. If I have had a hectic day I make sure to have this golden milk before going off to bed.
Thank you for sharing, Tulika!
Hi Kate,
Would love the recipe for turmeric paste so I can keep in fridge when needed.
thank you,
Tracy
Hi Tracy, that is an interesting idea! I can’t make any promises, but I do appreciate recommendations from readers.
I love this. So comforting and delicious. I used half coconut milk and almond milk. Will be a new nighttime treat!
Thank you for sharing, Becky!
I’ve heard of golden milk before, and after seeing it on your Facebook I finally decided to make it. I’m hooked. This is so delicious and comforting! Thank you for your great recipes!
Yes! That’s great to hear. Thank you for trying it, Aicha.
Delicious! This is the best recipe I’ve tried by far!
Wonderful to hear, Erika! I appreciate your review.
Oh my goodness, Kate – this is beyond delicious! It is just so creamy and wonderful – it’s hard to believe there is no dairy in this recipe. I used a high powered blender so did not need to soak the cashews. Thank you for this lovely recipe.
Thank you, Janet! I’m happy you enjoyed it. I appreciate your review.
This is delicious! I used all ingredients except Cardamom (favorite spice) because I didn’t have it on hand. Next time I make the recipe I’m definitely going to make sure I have cardamom! The homemade cashew milk adds such a smooth creamy texture. Thank you for the recipe! I plan on making it many more times!
I’m glad you were still able to enjoy it with what you had on hand, Charlotte! I appreciate your review.
Do you grind your own turmeric, or which do you prefer?
Hi! I buy it in the store. :)
I LOOOOOOOVE this!!!! I am feeling a little under the weather today and one small cup of this recipe served hot cleared up my sinuses. It’s comfort and spice and everything nice… so creamy with a hint of sweetness. It only took a few minutes. So easy and incredibly delicious. Thank you so much Kate!
You’re welcome, Dave! Thank you for sharing.
Love this recipe. I skipped on the cashews for not wanting to use all on the cashews in the house. Glad I had my Vitamix on for the blending process. #KCMO
Hey Kate! I’m wondering if you ever tried duping the
Nature’s Harvest Turmeric Latte mix? I LOVE IT but can’t justify the cost for an oatmeal sized packet….I’d love to hear your thoughts if you have any plans to dupe it? I thought it may be similar to this one but saw the cashews and figured it must not be after all.
I haven’t sorry, Annette!
Hi Kate,
Soaking the raw cashews will likely be done to activate them, ie, start the germ of life inside; the sprouting process. This makes nuts so much more heathy.
Simply delicious! I love Indian cuisine and never heard of this recipe before! Thank you for sharing!
I love the idea of this (I also picked up a bottle of a turmeric drink in the store and am looking for a home-made version!). It doesn’t seem to be working for me. I made my golden milk in a regular blender (not a vitamix), and it won’t seem to blend entirely. The cashews are blended, but the spices sink to the bottom so fast I can’t drink it before they settle. It’s a little gritty/powdery to drink. Any suggestions? I really want this to work!
It could be the blender power. Are you adding the correct amount for a single recipe? There may be some settling but it shouldn’t be that much.
This is my weekend treat…I follow the recipe using the dates. This is what is used for my latte milk. Best coffee ever.
Thank you for sharing, Wendy!
Hi
Since I use cow’s milk I wondered how much milk to use for this lovely recipe?
Hi Michele, you will use the same quantity. I hope you enjoy it!