Food, Recipes

Vegan Drink Recipes: Warm Golden Turmeric Milk


Vegan Drink Recipes: Warm Golden Turmeric Milk

The turmeric craze has reached its zenith in the past year. I’ve seen a dizzying amount of recipes using this so-called superfood, from ice cream to smoothies to cookies; it’s truly come to overshadow most other spices. But not without reason: turmeric (and more specifically, curcumin, a polyphenol in turmeric) is an anti-inflammatory, and adding just a small amount of this root (whether fresh or ground) each day is purported to have health benefits. This recipe is an easy and delicious way to incorporate turmeric into your diet. It’s a great drink to whip up after dinner now that the weather is getting cooler, especially with the warming spices.

A few notes about the recipe itself: feel free to use more or less sweetener based on your taste preferences; I’m fairly sensitive to sweetness, and I found this needed quite a bit. You can also add or subtract the spices you’d like in your turmeric milk–I think cardamom and cloves would be a nice addition. Finally, I highly recommend including the tahini in this sip since it adds a necessary creaminess and nutty flavor, but you can also use coconut oil or butter if you’re not a fan of tahini. Here’s the recipe.

Warm Golden Turmeric Milk


Prep Time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 1-2 servings
  • 2 cups non-dairy milk
  • 1 teaspoon turmeric
  • 1 teaspoon tahini
  • 1 tablespoon maple syrup
  • Dash of black pepper, cinnamon, nutmeg, and ginger


1. In a small saucepan, whisk together milk, turmeric, tahini, maple syrup, and spices. Bring mixture to a boil.

2. Reduce to very low heat and simmer for 2-3 minutes.

3. Pour into mug(s) and serve!

Also by Molly: Vegan Kabocha Squash Latte

Related: 6 Reasons You Should Be Eating More Turmeric

Cleansing Turmeric and Wheatgrass Juice

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Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.
  • bmaurene

    Our bodies also need oil to absorb Turmeric.
    So Turmeric, oil – coconut is good – black pepper in – rice milk is good too and heated to a nice tummy warming temperature.
    When it was decided that turmeric (curcuma) has great anti-inflammatory properties health industries decided to encapsulate it. But the continent and people who showed the world the value of turmeric COOK it with?oil, pepper, many veggies and serve it With RICE. All of which carry it into our intestines to be absorbed. Without its accompaniments turmeric the passes through the intestines without being absorbed or giving us 1 penny of bang for the multi bucks we pour into capsules to be swallowed with a few mouthfuls of cold water!!

    • I’ve read the same thing, and was originally going to mention something along those lines in the post. I think our liberal Western interpretations of these ancient healing remedies often leave a lot to be desired, and possibly even compromise their intended health benefits when combined with unconventional ingredients. Thanks for chiming in!

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