If you’re already familiar with Golden Milk (also commonly known as Turmeric Milk), here’s a delicious recipe for a big batch of Homemade Golden Milk Mix. Depending on how much you plan to use personally, this recipe makes a big enough volume for sipping through the winter and for thoughtful gifts to a few of your favorite people.
What this blog isn’t is a recipe for a small batch single cup (sorry not sorry) of Golden Milk. While I do plan to post my go-to Golden Milk latte recipe, it’s so much simpler to make the mix in advance, in bulk.
Intro to Golden Milk ✨
If you’re not familiar, or only vaguely so, welcome to the spicy and nourishing world of this blend inspired by haldi ka doodh. As a surprise to absolutely no one, Golden Milk wasn’t invented by wellness influencers or stark white scanadavian-minimalist-style cafes offering cups of frothy colonized alternative milk versions.
Golden Milk dates back centuries in Ayurvedic medicine and tradition. It was originally used to aid digestion, sleep aid, and so many other applications. If you want to dive deeper into its roots, I really enjoyed this article and perspective written by Indian-origin food writer and author of several cookbooks, Nandita Godbole, a few years back:
The Real Indian Origins of Trendy Golden (Turmeric) Milk
Nandita emphasizes that Golden Milk recipes vary greatly by region and family recipes, flavor preferences, and is often customized based on Ayurvedic Medicine principals like Doshas. There are elements that make Golden Milk distinctly Golden Milk when it comes to beverages – like milk (usually whole), sweetener (often jaggery or honey), Turmeric, and other spices.
This recipe is a bulk spice blend that is simply my take on that. And, hopefully a respectful nod to an ancient group of flavors and nourishing intentions. I use it not only for cozy winter Golden Milk Lattes, but also as a sunshine-y pungent punch to: homemade granola, cheesecake, oatmeal, pancakes, smoothies, one-pot golden milk applesauce, and much more. It’s delicious, unsweetened, and highly customizable based on your palate.
Hate cardamom and ginger or don’t feel like buying them?
Great, leave them out.
I’ll keep them in mine – because I enjoy their cozy and warming tastes, especially in the winter.
What not to omit:
One thing I do recommend everyone keeping in the mix is black pepper.
Turmeric is known for its anti-inflammatory benefits, and the compound that is widely studied to be so specifically good for us in it is called Curcumin. It’s also the compound responsible for its vibrant color.
We can increase the bioavailability of Curcumin by 2000% by simply ingesting it with a little black pepper, which contains piperine. Also, it’s worth mentioning that curcumin and piperine are fat soluable – so when you make recipes with this mix, look at where you can incorporate it. Think of it like a little one-two-three punch of nourishment, beauty, and tastiness.
Happy Mixing!
Equipment you’ll need to make Homemade Golden Milk Mix:
- Jars for storage (I like these small weck jars for gifting, and larger ones for home storage)
- Mixing bowl
- Spatula or spoon
- A small sieve if any of your ground herbs are clumpy
Things to keep in mind:
- If you’re on a budget or simply don’t like certain spices I’ve included in this recipe, just leave them out. The heavy hitters here in my opinion are turmeric, ginger, cinnamon, and black pepper.
- If you’re planning to gift portions of this – consider adding a recipe for your favorite recipe using the mix. Two of my go-to’s are Golden Milk Granola Bowls and One Pot Golden Milk Apple Sauce.
Homemade Golden Milk Mix
Description
The perfect batched recipe of spicy and nourishing Golden Milk mix – enough to savor all winter and share with your favorite people.
Ingredients
- 200g ground turmeric (about 1 1/2 cups)
- 75g ground ginger (about 2/3 cup)
- 20g black pepper (about 1 1/2 tbsp.)
- 25g ground cinnamon (about 1/4 cup)
- 15g ground cardamom (about 1 1/2 tbsp)
- 10g ground nutmeg (about 1 1/2 tbsp)
- 10g ground cloves (about a scant 1 tbsp)
- 10g ground star anise (about 1 1/2 tbsp)
- 10g ground coriander (about 1/8 cup)
Instructions
Mix all spices together in a mixing bowl thoroughly. Transfer to containers with airtight lids and store.
Notes
- This recipe is best put together in grams – so this is your nudge to invest in an inexpensive food scale. It’s one of my biggest kitchen gadget recommendations (as someone who doesn’t like too many gadgets) as it will change the way you bake, cook and make coffee. When you measure with a scale, it also saves on dishes.
- Remember: this is meant for you to customize to your own palate and preferences. If you already know you don’t like a particular flavor, leave it out.
Answering a FAQ: although this golden milk mix is meant to be used in many different recipes, if you’d like to use this in a beverage I encourage you to adjust to taste as far as how much to use for a cup of milk, but here are some jumping off points:
- you’ll likely want to use around 1tsp. as a starting point.
- It’s great with warm milk and a bit of sweetener like honey, agave, or maple.
- Some people like to simply mix this in a cup or sauce pan and don’t mind if it’s a bit less combined—when making a warm golden milk I personally like to warm my milk and then blend it in a blender with the golden milk mix, a bit of honey, and a small amount of cacao butter or coconut oil (fat helps with the absorption of turmeric). Hope that helps, and let me know if you have more questions.
Storage considerations:
Store in an airtight container in a cool, dry place away from direct lighting for up to six months. A closed cabinet is fine, the refrigerator also works if you have space.
OMG this is simply the best golden milk I’ve ever had! Don’t leave out any of the flavors—it’s perfect just like this! On a frosty winter night it was like dessert in a cup!
So glad to hear that you enjoyed it, Laura!Thanks so much for taking the time to comment.
Note: The amounts are all different for 10 grams – there is something amiss with the calculator…..10 grams ranges from 1 tbsp to 1/8 cup = quite a difference!
Hi Shannon! That’s correct, the difference in mass is deliberate and is shared in grams for simplicity’s sake while putting this big batch together—I’ve added approximate alternative measurements for convenience since so many people request them. Hope you enjoy!
Grams are mass. Tablespoons and cups are volume. That’s the difference. Mass is more accurate than volume when cooking.
Thanks for the comment, MB! That’s correct, grams/mass are my go-to when cooking because of the accuracy.
Thanks for the recipe! I must have missed how much to use of the mix and milk. Could you please share?
You’re so welcome! I’m happy to share and appreciate you highlighting that this might be helpful to add here. I encourage you to adjust to taste as far as how much to use for a cup of milk, but you’ll likely want to use around 1tsp. as a starting point. It’s great with warm milk and a bit of sweetener like honey, agave, or maple. Hope you enjoy ✨
How much of the mix do you use for a cup of milk? Perhaps I overlooked it.
Hi! I’m happy to share and appreciate you highlighting that this might be helpful to add here. I encourage you to adjust to taste as far as how much to use for a cup of milk, but you’ll likely want to use around 1tsp. as a starting point. It’s great with warm milk and a bit of sweetener like honey, agave, or maple. Hope you enjoy ✨
We still need the instructions about making golden milk with this mix? How much mix for how much milk? Do you need to simmer it for a while? Thanks.
How much mix per cup
Hey Catherine. I encourage you to adjust to taste as far as how much to use for a cup of milk, but you’ll likely want to use around 1tsp. as a starting point. It’s great with warm milk and a bit of sweetener like honey, agave, or maple. Some people like to simply mix this and don’t mind if it’s a bit less combined—I personally like to warm my milk and then blend it in a blender with the golden milk mix, a bit of honey, and a small amount of cacao butter or coconut oil (fat helps with the absorption of turmeric). Enjoy! ✨
Hi Amy! I’m happy to share and appreciate you highlighting that this might be helpful to add here. I encourage you to adjust to taste as far as how much to use for a cup of milk, but you’ll likely want to use around 1tsp. as a starting point. It’s great with warm milk and a bit of sweetener like honey, agave, or maple. Some people like to simply mix this and don’t mind if it’s a bit less combined—I personally like to warm my milk and then blend it with the golden milk mix, a bit of honey, and a small amount of cacao butter or coconut oil (fat helps with the absorption of turmeric). Hope that helps, and let me know if you have more questions.