Creamy Golden Milk (Hot or Iced)
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
5 cups
- 1 cup raw, unsalted cashews (soaked for 4 hours or in the fridge overnight if you are not using a high-powered blender)
- 4 cups water, divided
- 1 tablespoon ground turmeric
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- 10 twists of freshly ground black pepper
- Tiny pinch of fine salt
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
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Preparation
Step 1
Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
Step 2
Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Step 3
Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
Step 4
To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.
Step 5
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Chef's notes
Make it vegan:
Simply use maple syrup or dates instead of honey.
Make it nut free:
Instead of the cashews and water, whisk or blend the remaining ingredients into coconut milk or whole milk.
Change it up:
Instead of honey or maple syrup, you can use 4 Medjool dates, soaked in hot water for 10 minutes and pitted. Instead of dried turmeric and ginger, you can use 3 times the amount of fresh (so 3 tablespoons fresh turmeric and 1 tablespoon fresh ginger). Peel and chop or grate the turmeric and ginger before using.
