Golden Milk Concentrate
Homemade golden milk concentrate made with turmeric, fresh ginger, coconut milk, and warming spices. A thick, spoonable paste for easy daily lattes.
Ingredients
- 70 g ground turmeric
- 40 g fresh ginger peeled and thinly sliced
- 2½ tsp ground cinnamon
- 8 –10 green cardamom pods lightly crushed
- 1 whole vanilla pod split and seeds scraped
- 1½ tsp freshly ground black pepper
- 550 ml water
- 200 ml full-fat coconut milk
- 3 tbsp coconut oil
- 3 tbsp maple syrup adjust to taste
- ¼ tsp fine sea salt
Instructions
- Combine turmeric, ginger, cinnamon, crushed cardamom pods, vanilla seeds and pod, black pepper, salt, and water in a 2–3 litre saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook uncovered for 25–30 minutes, stirring regularly, until reduced to approximately 320–340 ml and thickened to a glossy paste.
- Remove and discard the vanilla pod. Remove cardamom pods if a smoother finish is preferred.
- Reduce heat to very low. Stir in coconut milk and coconut oil and warm gently for 3–5 minutes until fully incorporated. Do not boil.
- Blend while hot with a stick blender for 45–60 seconds until completely smooth and emulsified.
- Stir in maple syrup to taste. If too thick, loosen with 1–2 tablespoons hot water.
- Transfer to a clean 750 ml jar. Cool completely before sealing and refrigerate.
Notes
This golden milk concentrate is naturally vegan, dairy-free, and gluten-free as written.
Flavour Variations
- Chai-Spiced Version: Add 2 cloves and a small piece of star anise during simmering for a deeper spice profile.
- Orange-Spice Version: Add a strip of fresh orange peel while simmering, removing before blending.
- Less Sweet Base: Reduce maple syrup and sweeten individual mugs instead for more control.
Substitutions
- Ground ginger may replace fresh (use 2 teaspoons), though flavour will be less bright.
- If cardamom pods are unavailable, use 1 teaspoon ground cardamom added during simmering.