Ingredients
Scale
- 1 13.5-ounce can coconut milk, full fat (Thai Kitchen brand recommended)
- 2 cups almond milk
- 1 1/2 teaspoons ground ginger or 3 teaspoons fresh ginger, peeled and finely grated
- 1 1/2 teaspoons ground turmeric
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 1–2 tablespoons maple syrup or raw honey (to taste)
- 2 teaspoons vanilla extract
- pinch fresh black pepper, finely ground
- generous pinch sea salt or Himalayan salt
Instructions
- In a medium saucepan, whisk together all ingredients.
- Bring to a boil over medium heat, then turn to low and simmer for about 5 minutes.
- If using fresh ginger, transfer golden milk to a blender and blend until smooth. If you’d like your latte to be extra foamy, blend a little longer or use a milk frother.
- Serve warm with a sprinkle of ground cardamom.
Variations
- Try some different spices, such as nutmeg, allspice, or cloves.
- If you can’t find cardamom, substitute with a large pinch of ground cloves.
- Add 1/2 teaspoon Ashwaganda for extra healing properties.
Notes
- Use 4 cups almond milk instead of a mixture of coconut milk and almond milk.
