My grandmother used to make warm turmeric milk for us on cold winter nights, and the smell of it simmering on the stove still takes me right back to her kitchen. I’ve updated her simple recipe with coconut milk and a few extra spices, but the feeling is exactly the same — warm, cozy, and like a hug from the inside out. It’s become my favorite way to wind down after a long day, curled up on the couch with a good book.
Ingredients
- 1½ cups full-fat coconut milk
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon, plus extra for garnish
- ½ teaspoon fresh ginger, grated
- Pinch of freshly ground black pepper
- 1 tablespoon raw honey
- ½ teaspoon coconut oil
- Cinnamon stick for garnish
Instructions
- Warm the milk: Pour the coconut milk into a small saucepan and heat over medium-low until it begins to steam — don’t let it boil.
- Add the spices: Whisk in the turmeric, cinnamon, grated ginger, black pepper, and coconut oil until fully combined.
- Simmer gently: Let everything simmer on low heat for about 5 minutes, stirring occasionally to meld the flavors.
- Sweeten: Remove from heat and stir in the honey until dissolved.
- Serve: Pour into your favorite mug, dust with extra cinnamon, and add a cinnamon stick for stirring.
Tips
- The black pepper is essential — it helps your body absorb the turmeric, so don’t skip it!
- For a frothy latte, blend the warm mixture for 15 seconds or use a milk frother.
- Swap honey for maple syrup to make it fully plant-based.
- Make a big batch of the spice mix (turmeric, cinnamon, ginger, pepper) and store it for quick lattes all week.
