Turmeric Milk Mix (Instant Golden Milk)

Turmeric is an awesome natural anti-inflammatory spice and lately I’ve been using a lot of it. As some of you know I’ve been dealing with repetitive strain injuries in my upper limbs and it’s greatly affected my day-to-day. Luckily, turmeric milk helps to relieve the pain, reducing my reliance on NSAIDS. This turmeric milk mix helps me make my “medicine” in a few minutes without much work. And it tastes pretty good too!


Why make Turmeric Milk Mix (Instant Golden Milk)

In the past, I made turmeric milk tea by boiling together ground spices, fresh ginger and raw cashews then blending them smooth. These days, I try to reduce all types of hand movements so I can save my strength for making videos and doing things that are actually fun for me…which is making videos. ha! So I stopped doing this from-scratch-business and started making my turmeric milk from a mix of ground spices, store-bought plant milk, and simply heating it in the microwave every morning.


If you’re thinking of using turmeric for therapeutic reasons, please consider consulting with a health professional. Turmeric is wonderful and natural but even wonderful natural things can be harmful in large enough doses.

Where to get the ingredients for Turmeric Milk Mix (Instant Golden Milk)

These spices are easy to get especially from Indian grocery stores; they have the best prices! Otherwise, a well-stocked mainstream grocery store should have these. If you don’t find them in the spice aisle, look for them in the International Foods aisle.

Spices: turmeric, black pepper, cinnamon, cloves, ground ginger and cardamom

What I Ate In A Day VEGAN #61 // Turmeric Milk

This recipe originally appeared in this video first. Watch from 1:04 to see how I made the mix and prepared my turmeric milk tea.

Printable recipe for My Turmeric Milk Mix

Yield: 1/4 cup of mix; makes 12 to 24 servings

Turmeric Milk Mix (Instant Golden Milk)

Turmeric Milk Mix (Instant Golden Milk)

Use a teaspoon of this mix with a cup of plant-milk and your favourite sweetener for a golden "chai" like beverage that is full of anti-inflammatory goodness! My favourites for this drink are vanilla soy milk and maple syrup.


  • 3 tablespoons ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 1 large pinch ground black pepper


Mix the spices together thoroughly and store in a tightly sealed jar away from direct sunlight or extreme temperatures.

To make turmeric milk (golden milk)

To use, add 1/2 to 1 teaspoon of turmeric milk mix to 1 cup (8oz/230ml) of plant milk such as soy, cashew or coconut. Add sweetener to taste. Heat for about 1 1/2 minutes in the microwave to heat through.


  • These flavours can be strong if you're not familiar or used to them. Start with a 1/2 teaspoon to one 8oz/230ml cup of plant milk for a mild version of this drink.
  • If you are using turmeric for therapeutic reasons or are on medication (especially blood thinners), consider consulting a health professional. I personally do not exceed 3 teaspoons of this mix per day. I am not a health professional.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g

Nutritional Information automatically calculated by a plugin and may not be correct.

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Showing 7 comments
  • Em

    Just made and yum! How has turmeric milk not been a part of my life before now?!

    • Mary

      Glad you like it! 🙂

  • Donna Champagne OKeefe

    Made my second batch. This is a keeper!

    • Mary

      Yay! I still use this everyday.

  • Barbara Blunt

    What type of plant milk do you use? I find that when I use it in my homemade almond milk (slightly sweetened – using Minimalist Baker’s recipe) that it has almost a tang/bitter taste. When I use store bought vanilla almond, though, it’s a little more sweet and richer (not sure that is good for the arthritis).

    • Mary

      I use store-bought vanilla soy milk. Sometimes unsweetened because that’s better for avoiding inflammation. I generally don’t do almond milk though. Just my preference.

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  • […] BUT not anymore. I opened my Cron-o-meter and logged my first foods (my Golden Milk – recipe from Mary’s Test Kitchen). I’m not quite sure what I’ll eat for breakfast yet. Oh, the measuring of stuff. Always fun. […]

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