Easy Vegan Golden Milk

Posted on by admin

5-MINUTE VEGAN GOLDEN MILK

I recently tried this recipe for Vegan Golden Milk; and it was everything I was hoping it would be! Although dairy free, its a creamy milk-like drink packed with nutrients!

The health perks in this drink are that it is both an anti-inflammatory as well as an anti-oxidant! A Win-Win!

If received this recipe from the #minimalistbaker and completely fell in love. Cheers, friends!

5-MINUTE GOLDEN MILK

Creamy, easy golden milk with dairy-free milk, ginger, turmeric, and coconut oil. Naturally sweetened, incredibly healthy, and so delicious. Ready in just 5 minutes!

Author:Minimalist Baker

PREP TIME:1 minute

COOK TIME:4 minutes

TOTAL TIME: 5 minutes

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

  • 1 1/2 cups light coconut milk (canned is best, but carton works too)
  • 1 1/2 cups unsweetened plain almond milk (DIY or store-bought)
  • 1 1/2 tsp ground turmeric
  • 1/4 tsp ground ginger (see notes for fresh*)
  • 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)
  • 1 Tbsp coconut oil
  • 1 pinch ground black pepper
  • Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)

Instructions

  1. To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).
  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
  4. Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.

Notes

*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
*Nutrition information is a rough estimate calculated without sweetener.
*Recipe heavily adapted from the lovely Nutrition Stripped!