So the first time I tried making an Iced Golden Milk Latte, I managed to use turmeric that stained my favorite mug (and a good chunk of the countertop; lesson learned). But honestly, since then, this drink has become my not-so-secret weapon during hot afternoons when I just want something more exciting than plain iced coffee. There's something grounding about that glow of turmeric, and the chilly sweetness, too. My sister swears I make it just so I can look fancy on Zoom calls (she might have a point). And if I'm honest, sipping this makes me feel like I finally have my life together, even if that's very debatable.
Why I Keep Making This (And Maybe You Will Too!)
I whip up iced golden milk lattes when I want a treat that feels healthy-ish (especially when the whole self-care thing is going). My partner rolls his eyes when I call it 'liquid gold' but then ends up drinking half of it, so...the joke's on him, right? It's packed with spices, which I thought sounded intimidating at first, but the ritual of stirring, tasting, adjusting, and then pouring over ice just never gets old. And yeah, there were weeks when I couldn't find fresh ginger, but ground works in a pinch (see below for more on that...)
All the Stuff You'll Need (And Some You Can Swap)
- 2 cups milk (I usually make it with oat milk because I never remember to buy regular; almond milk or coconut milk make it extra creamy—my granny used to insist on full-fat dairy, but honestly, any milk's fine)
- 1 teaspoon ground turmeric (can use fresh turmeric root, grated, if you don’t mind yellow fingers for days...)
- ½ teaspoon ground ginger (sometimes I toss in a thin slice of fresh ginger instead—it has a bigger bite)
- ¼ teaspoon ground cinnamon (if you’re feeling fancy, cinnamon stick is nice, but not strictly necessary)
- 1 tablespoon honey or maple syrup (I've even used agave when out of honey—nobody noticed, not even the picky cousin)
- Pinch of black pepper (don't skip it; it really does something. I used to forget it, so if you do, it still tastes pretty good.)
- ½ teaspoon vanilla extract (optional, but I’m a vanilla fiend)
- Ice (a big handful, no need to measure, you do you!)
How I Actually Make It
- First, dump the milk, turmeric, ginger, cinnamon, honey, black pepper (and vanilla, if using) into a small pot or saucepan. I like using a good old whisk to dissolve everything, but I’ve definitely just stirred it with a spoon in desperate times. Heat it up gently (medium-ish heat); don’t wander off—as I did once, whoops!—or it’ll boil over and you’ll be scrubbing the stove forever.
- When it’s nice and hot (not boiling, just steaming), take it off the heat. This is when I always sneak a taste. If it’s not sweet enough, add a bit more honey. Totally up to you.
- Let it cool for a few minutes (I used to skip this, but pouring hot milk over ice just waters it down fast; patience pays off here).
- Fill a glass with ice—like, a lot of ice, unless you like watered-down lattes.
- Pour the golden milk over the ice, give it a stir, and you’re basically done! I sometimes sprinkle a little cinnamon on top. Looks pro, even when you feel like a mess.
Okay, a Few Notes from My Messy Kitchen
- The turmeric stains pretty much everything. Aprons are not optional in my book, unless you like yellow laundry.
- If your honey hardens in the pot, just whisk like mad, it'll come together eventually.
- Don’t panic if there’s a little sediment at the bottom of your cup. Gravity’s at work—stir it up or just embrace the dregs; that’s where the spice lives!
Things I’ve Tried (Some Were Pretty Weird)
- Add a splash of espresso—it’s actually super good, like a turmeric dirty chai! Although once I added too much and it tasted like a confused dessert.
- Sub coconut sugar for honey—gets kind of caramel-y; I think I like it better but my partner says it’s "interesting" (make of that what you will).
- Used ground cardamom once. Wouldn’t recommend—tasted like I was drinking a spice drawer. Some experiments should remain just that.
What About Gear? Here’s What I Use (or Improvise With)
Tbh, my trusty small saucepan does most of the work—no need for anything fancy. If you don’t have a whisk, a fork will do the trick. No fancy glasses? I’ve had this in a jam jar and nobody complained. Oh, and if you want to feel all pro, you can use a milk frother after heating, but I usually can't be bothered (maybe for company?!).
It Lasts For...Well, Not Long at My Place
You can store any leftovers in a lidded jar in the fridge, probably for 2 days. But honestly, I've never had any left the next morning, so take this advice with a pinch of salt (or, you know, turmeric).
How I Serve Mine (Feel Free to Steal My Traditions)
I love it with a side of ginger cookies or on its own while I watch weird YouTube gardening videos (check out Roots & Refuge if you want plant advice as quirky as this recipe). Sometimes I’ll float a star anise on top if I want to impress guests, but most days it’s just ice and a smile. My niece insists on a fancy straw—and I have to admit, it does add something fun.
Pro Tips (a.k.a. Stuff I Learned the Hard Way)
- Don’t ever microwave the milk-spice mix (gets weirdly grainy; I regret nothing more than that one time except maybe my high school haircut).
- Stir the honey in while it’s still warm or it'll just slump at the bottom looking all sad.
- Adding the ice too soon waters the whole thing down—I was impatient once and, well, lesson learned.
Questions I Keep Getting (and My Not-So-Perfect Answers)
- Can I skip the sweetener? You can! But I think it tastes a little flat—maybe add a splash of vanilla oat milk and see if that perks it up?
- Does this actually taste good cold? Surprisingly, yes! I thought it’d be only for winter, but I crave it more in July. (Don’t knock it til you try it!)
- Can I make this ahead? For sure. Just keep it in the fridge and shake or stir before pouring over ice. Actually, I find it works better if it sits overnight—the flavors kind of mellow out; but maybe that's just me.
- What else can I add? I’ve read you can add ashwagandha or maca powder for wellness points—here’s a guide—but I mostly stick to the basics because, well, I get lazy.
Oh, and one more thing from left field: I once dropped the cinnamon container right into the pot and ended up with cinnamon soup. Wouldn’t recommend, but hey, at least the house smelled epic for a week.
Happy sipping!
Ingredients
- 2 cups unsweetened almond milk
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ½ teaspoon vanilla extract
- 1 cup ice cubes
Instructions
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1In a small saucepan over medium heat, combine almond milk, turmeric, cinnamon, ginger, black pepper, and vanilla extract. Whisk until well combined and warm, but do not boil.
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2Remove from heat and stir in honey or maple syrup until dissolved.
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3Let the mixture cool for 2-3 minutes.
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4Fill two glasses with ice cubes.
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5Pour the cooled golden milk mixture over the ice. Stir gently to combine.
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6Serve immediately and enjoy your Iced Golden Milk Latte.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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