Almond Golden Milk (How to Make Golden Milk)

What a wonderful discovery! The golden milk, this hot almond-flavored drink, definitely stays in my home! I think I was secretly hoping for the cold to come back just so I could enjoy this hot plant-based milk, extremely delicious and addictive. You may also hear it called "golden milk" (literally "leche dorada" in Spanish), and I can’t wait to tell you about it and how to make it.

Golden milk is a drink I discovered last year, with great value as a anti-inflammatory drink. It was sharing that discovery on social media that made it one of the most talked-about beverages. I had yet to leave the recipe on the blog, so that’s what I’m here for today: I bring you the recipe to make traditional almond golden milk.

What is golden milk

Golden milk is an almond drink originating from India, which besides its benefits for inflammatory processes is delicious and when served hot it becomes very comforting.

The first time I made it was because I had a sore throat. I wanted to see if all those benefits I had heard about this milk were true. I can attest that they are! You don’t have to be feeling unwell to drink it: golden milk is a 100% natural, plant-based beverage with a delicious taste. Also, as a hot drink it is comforting, and because of its qualities my throat softened and the pain eased for quite a while.

It’s well known that two spices with the highest anti-inflammatory properties are ginger and turmeric. Those are precisely the spices used to prepare this healing milk. Turmeric, ginger and cinnamon, which gives a delicious flavor to the mix.

The preparation of this milk is very quick and simple, and it’s recommended to drink it hot: you’ll see that it’s really comforting.

I encourage you to try it, whether to warm up, to help reduce any inflammatory process, to accompany a movie while you’re wrapped in a blanket on the couch... Or simply to start the day with something delicious first thing in the morning!

Here’s the recipe, which you’ll have ready in 3 minutes. Below, I also leave some notes, tips and ideas to help you make the most of it.

Ingredients

Preparation

1. Put all the ingredients in a saucepan and place over medium heat.
2. When bubbles start to appear, lower to the minimum and keep stirring.
3. Leave on the heat for a couple of minutes, without letting it boil (you don’t want the almond milk to burn). After that time remove from the heat and pour into a cup, straining it (to remove the pieces of ginger).
4. You can sprinkle a little cinnamon on top.

Notes

• You can make golden milk with other types of plant milks (rice, coconut, walnut...), or even with cow's or sheep's milk. Personally, I think oat milk and almond milk pair wonderfully with the flavor of those spices and are milks I like hot, but try with your favorites.
• Check the sweetness level and add more syrup or honey if you prefer it sweeter (that proportion is perfect for me but adapt it to your preferences, or if you used plant milk that already contains some sweetener).
• Remember that you can freeze fresh ginger root! Keep it wrapped in film or in a jar in the freezer, and take it out when you’re going to use it. You can cut what you need and immediately re-freeze the rest. That way it won’t spoil, it retains its properties and you can use fresh ginger instead of powdered ginger regularly without having to think about buying it every time you need it.
• Optionally, you can add 1/4 teaspoon of pepper. Pepper helps absorb nutrients from foods, so you’ll get even more benefit from the properties of turmeric and ginger, making them better absorbed by your body.

What do you say? Will you give it a try? I hope you like it as much as I do.