Easy Golden Milk Recipe for Calm, Comfort, and Warmth

Golden milk, also called turmeric latte or haldi doodh, is a calming Ayurvedic drink made with milk, turmeric, and other warming spices. Its golden glow comes from curcumin, turmeric’s key compound known for supporting balance and well-being.

You can make it with fresh turmeric, but that means peeling, chopping, and cleaning stubborn yellow stains. Even turmeric powder can leave bright marks behind.

For a quick, mess-free option, this golden milk recipe uses Sol-ti TURMERIC SuperShot_® instead of raw turmeric. It contains USDA-certified, cold-pressed turmeric and black pepper to aid curcumin absorption, plus green apple and lemon for a fresh, uplifting kick.

Ready to make golden milk?
Follow along for a step-by-step recipe with optional add-ins and handy tips.

• 1 cup (240 ml) of coconut milk, or any plant-based milk like oat milk, soy milk, or almond milk. Homemade plant-based milks also work beautifully for a fresher, creamier taste.
• 1 bottle (63 ml) Sol-ti TURMERIC SuperShot_® — if not using Sol-ti_®, use ½ tsp (2.5 g) turmeric powder or grated fresh turmeric (1-inch), and a pinch of black pepper
• ⅛ teaspoon (0.25 g) ground cinnamon
• ⅛ teaspoon (0.125 g) ground ginger or grated fresh ginger
• ½ to 1 teaspoon (3–5 ml) maple syrup, to taste

1. Prepare the Ingredients

• If using the TURMERIC SuperShot_®:
  • Gently swirl the bottle for an even mix.
• If using grated or powdered turmeric instead of Sol-ti_®:
  • Have it ready with a pinch of black pepper.
• Measure out the other spices and sweetener.

2. Warm the Milk and Spices

• Pour 1 cup of plant-based milk into a small saucepan.
• Heat over medium-low for 3–5 minutes until it’s warm and steamy but not boiling.
• If using the TURMERIC SuperShot_®:
  • Add the cinnamon, ginger, and maple syrup to the warm milk.
  • Don’t add the turmeric shot yet.
• If using grated or powdered turmeric instead of Sol-ti_®:
  • Add them to the warm milk along with the other spices and sweetener.
• Stir the mixture over medium heat until it begins to lightly bubble. Avoid bringing it to a rolling boil.

3. Remove From Heat

• Take the saucepan off the stove and strain the mixture through a fine-mesh sieve.
• If using the TURMERIC SuperShot_®, stir it into the warm mixture until evenly golden.

4. Whisk Until Smooth

• Use a whisk or a milk frother for 10–20 seconds, until the golden milk becomes smooth, creamy, and lightly foamy, like a latte.

5. Serve

• Pour the golden milk latte into a mug and sprinkle a dash of cinnamon for a warm, fragrant finish.
• For iced golden milk, let it cool completely, then pour over ice.

Storing Golden Milk

If you’re making more than one serving, transfer the leftovers into a sealed glass jar. Once cooled, store it in the fridge for up to 48 hours. Reheat gently before drinking, or enjoy it chilled.

• Calories: ~65–85 kcal
• Total fat: 3–4 g
• Saturated fat: 3 g
• Total Carbohydrates: 8–12 g
• Total sugars: 5–7 g
• Protein: 1–2 g
• Sodium: 3–15 mg
• Fiber: 0.3–0.5 g
• Iron: 0.4 mg
• Vitamin C: 21 mg (from the TURMERIC SuperShot_®)

• ½ tsp (2.5 ml) coconut oil or vegan ghee — adds richness and enhances curcumin absorption.
• ⅛ tsp pure vanilla extract for a sweeter aroma and rounder flavor.
• Swap maple syrup with date syrup (for a caramel-like flavor) or agave (for neutral sweetness).
• Use homemade plant-based milk (coconut, almond, oat, soy, or cashew milk) instead of store-bought for a fresher, creamier golden milk.
• A pinch of nutmeg or grated turmeric as garnish for added aroma and color.