Golden Milk Recipe



  • 6g Ginger (grated)
  • 242ml Canned Coconut Milk
  • 237ml Water
  • 3g Turmeric (powder)
  • 21g Raw Honey
  • 7ml Cinnamon Coconut Oil



1. Grate the ginger then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients to the saucepan and place over medium heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.

2. Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about 30 seconds, or until a foam starts to form. (Note: You can also use a blender for this step, but the turmeric can stain the blender cup.) Pour into glasses through a sieve and enjoy!


Use Fresh Turmeric Roots: Skip the turmeric powder and use fresh turmeric root instead. Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.

Avoid a Mess: Rinse all glasses and mugs out right after use to avoid turmeric stains. Use baking soda on turmeric stains if they do happen.

On-the-go: Add all ingredients except water to a mason jar. When ready to drink, just add hot water from the kettle and shake up for a warming, anti-inflammatory snack.

Go Vegan: Use maple syrup to sweeten instead of honey.


For an extra anti-inflammatory boost, pair with our Organic Turmeric and Curcumin! 

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