Creamy Golden Milk (Hot or Iced)

4.9 from 27 reviews

This creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it’s dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.

golden milk recipe



  1. Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
  2. Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  3. Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
  4. To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.


Make it vegan: Simply use maple syrup or dates (details below) instead of honey.

Make it nut free: Instead of the cashews and water, whisk or blend the remaining ingredients into coconut milk or whole milk.

Change it up: Instead of honey or maple syrup, you can use 4 Medjool dates, soaked in hot water for 10 minutes and pitted. Instead of dried turmeric and ginger, you can use 3 times the amount of fresh (so 3 tablespoons fresh turmeric and 1 tablespoon fresh ginger). Peel and chop or grate the turmeric and ginger before using.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.