Remember being offered a glass of warm milk when you couldn't sleep? This Golden Milk Latte takes that old-fashioned comfort and gives it a little more personality. Turmeric provides the beautiful golden color, while cinnamon, ginger, and vanilla add layers of warm, fragrant flavor. A touch of honey or maple syrup brings everything together without making it overly sweet.
This version is deliberately gentle on the spices, making it a lovely drink to enjoy in the evening. If you prefer a more assertive turmeric and ginger flavor, the recipe includes a variation for that, too. It takes just a few minutes to prepare, and there's something rather nice about warming a single serving, frothing it up, and settling into your favorite chair with a good book.
It's a lovely drink for a quiet evening, especially when you're trying to establish a more relaxing bedtime routine. And if restless nights are familiar territory, you'll find more practical ideas for settling your mind and body in The 3 A.M. Wake-Up Club: How to Get Back to Sleep.
Golden Milk Latte
Ingredients
- 1 cup milk or unsweetened fortified soy milk
- ¼ tsp ground turmeric
- ⅛ tsp ground cinnamon
- ⅛ tsp ground ginger
- A small pinch of freshly ground black pepper
- ¼ tsp vanilla extract
- ½–1 tsp honey or maple syrup, to taste
Instructions
- Combine the milk, turmeric, cinnamon, ginger, and black pepper in a small saucepan. Whisk until the spices are well dispersed.
- Warm over medium-low heat, stirring occasionally, until the milk is steaming but not boiling, about 3–4 minutes.
- Remove from the heat and stir in the vanilla and honey or maple syrup. Taste and adjust the sweetness.
- For a latte-style finish, froth the warm milk with a handheld frother or whisk vigorously until lightly foamy. Pour into your favorite mug and enjoy.
Notes
- For a bolder golden milk: Increase the turmeric to ½ teaspoon, the cinnamon to ¼ teaspoon, and the ginger to ¼ teaspoon. You can also substitute a teaspoon of finely grated fresh ginger for the ground ginger. Simmer gently for a few extra minutes to allow the flavors to develop, then strain if desired.
- A little extra creaminess: Whole or 2% milk gives a richer result, while unsweetened soy milk is a good plant-based option. A small amount of fat also helps carry the spices' flavors.