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Golden Turmeric Milk with Ghee

Becky Winkler
Bursting with anti-inflammatory turmeric, warming and lightly sweetened, this golden turmeric milk with ghee is packed with nutrients and comforting spices.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • cups 20 ounces filtered water
  • 2 tablespoons almond butter*
  • 1 tablespoon ghee homemade is best!**, click the link above for the homemade recipe
  • 1 tablespoon date nectar honey, or sweetener of choice (adjust to taste)
  • ½ teaspoon vanilla extract I use Rodelle***
  • 2-4 scoops collagen I use Vital Proteins
  • 1 tablespoon plus 2 teaspoons golden milk spice blend see recipe below OR:
  • teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1/8 teaspoon finely ground black pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 2 small pinches of finely ground sea salt


  • Heat the water in a medium saucepan until almost boiling. Turn off the heat and add the remaining ingredients. Blend with an immersion blender (or transfer to and blend in a regular blender) until smooth and frothy. Taste and add more sweetener if desired. Serve hot.
  • Leftover golden milk keeps well in the fridge for a day or two, and can be reheated and blended again when you're ready to enjoy it.


*Although I haven't tried them, other nut butters should also work.
**If you don't have or don't tolerate ghee, try coconut oil!
***Omit the vanilla or use vanilla powder instead if you're avoiding all alcohol.