Golden Milk

I can’t help but recognize my fortune as hurricane Ian clouds the skies and drizzles over my home for the 4th day in a row. It’s unpleasant, yet a minor inconvenience in comparison. My thoughts are with so many in Florida whose lives have been uprooted, and the families of those who have lost their lives.

As Ian gradually fizzles out over our Mid-Atlantic states, temperatures have dropped prematurely into late fall figures, and the wet air is gripping my bones. My grip on creative inspiration suffers. We turned on the heat yesterday for the first time this season, and I huddled near the heating vents as I transitioned from room to room.

It was then that I realized that I’ve lapsed in my daily ritual over the summer months, and I welcome back into my mornings one of my FAVORITE THINGSwarm Golden Milk goodness.

This beautiful blend of earth spices, almond milk, and pure maple syrup is a spirit lifter, health booster, and bone warmer. It’s also an opportunity for me to use my coveted upcycled jars, into which I pour and store layers of my treasured golden powders (pre-shaken). Ditch the caffeine; a tablespoon of this golden mix will simmer up a sweet and savory morning brew, with enough left over for a quick reheat tomorrow. I can feel the warmth returning to my fingers and a painting session coming on.

Want to build this ritual into your mornings?

Try the recipe by The Vegan 8  below. Cheers!

Golden Milk Recipefrom The Vegan 8


  • 3 tablespoons ground turmeric
  • 1 1/2 tablespoons ground ginger (2 Tbsp for spicier)
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 to 1 1/2 teaspoons ground black pepper (depending on how spicy you want it)


  • 2 cups favorite plant-based milk (see NOTE)
  • 4 teaspoons maple syrup
  • 1 tablespoon golden milk spice mix


  • I used a combo of cashew and lite coconut milk, so it is rich and not watery. Keep in mind, that the richness will vary if you change the milks. Watery milks will make the spices taste less rich.


  • Add all of the spices to a jar and shake vigorously until well mixed.
  • To make the golden milk, add 1 tablespoon of the spice mix to a small pot, with the 2 cups of milk and maple syrup. Whisk very well and turn the heat to medium.
  • Let the milk come to just forming bubbles along the edges and whisk continuously for 3-4 minutes until well heated through. DO not let it boil! The milk will look brown in the beginning but after it thoroughly heats through, all that turmeric will turn it the beautiful golden color you see in the photos.
  • Taste and add more sweetener if desired. Pour in mugs and serve immediately! It is normal for a bit of the spices to settle at the bottom, as it is a spice mix, but I just stir it a couple of times while drinking. The spice mix will keep for 6 months, although if you make it daily, you will use it much quicker.


This recipe makes about 7 tablespoons of golden milk spice mix, which will yield 14 servings (1 cup golden milk each).YUM!

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