Nourishing Turmeric Milk (golden milk)

TURMERICMILKDefy age and neutralize free radicals with this dairy-free milk recipe made with soaked almonds, soft medjool dates and loads of antioxidant-rich turmeric.

I believe in conscious living.

When I get lost in cravings, think negatively about my body, or push myself too hard, I remind myself that::

The choices I make today will impact how I live tomorrow. If I hold on to negativity, I am effectively creating a negative world. If I eat food that harms me, I am limiting my capacity to flourish.

When I think big like this, the cravings, negative thoughts and feelings of inadequacy loose their power.

I surround myself with awesome food that encourages me to see every moment as an opportunity to think BIG. This conscious recipe is one of (many!) that I use to stay grounded, inspired and conscious.


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Turmeric is an inexpensive + accessible spice that could very well be the most effective nutritional supplement in existence.

The active compound in turmeric is curcumin that boasts anti-inflammatory, antioxidant, brain supporting, heart disease fighting, cancer preventing, alzheimers treating, depression lifting, age defying properties.

Basically? Turmeric is a wonder food. And it can help us age gracefully. I like grace.

AND! Curcumin is fat soluble. So, adding it to this high-fat drink ensures that all of this goodness will get to where it needs to go in your body.

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5.0 from 4 reviews
Nourishing Turmeric Milk
Recipe type: Vegan (option), Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
Defy age and neutralize free radicals with this dairy-free milk recipe made with soaked almonds, soft medjool dates and loads of antioxidant-rich turmeric.
  1. To soak almonds, add to a clean mason jar and cover with water. Cover and refrigerate for 12 hours. Strain and rinse almonds before using in this recipe.
  2. Add almonds and 4 cups of water to the jug of your high-powered blender. Blend on high for 1 minute.
  3. Strain with a nut milk bag by pouring the mixture through the bag into a clean bowl.
  4. Clean out the jug and transfer the almond milk back to the jug. Add remaining ingredients and blend until smooth.
  5. Transfer to a clean mason jar, cover and refrigerate for up to 3 days.
Honey - can assist in the healing of infections, reduce the allergy response, heal wounds, and much more. But, if you are vegan, feel free to omit completely.
Medjool dates - are loaded with B vitamins (great for your skin + hair)
Turmeric - the more you use, the better. Once you've made 1 batch and enjoyed it, see if you can increase to another teaspoon, and another, and another, to find your sweet spot. I like this milk with 2 teaspoons of turmeric but it may be a bit too much for people.
Adaptation from Mamasu - I was introduced to the concept of turmeric milk from Mamasu, a new juice delivery program in Calgary. Their "Golden Milk" was just too good, I had to make my own!

View nutrition information (once on page, scroll down)


Why almonds? Because they’re loaded with calcium. If you want to use a different nut or seed, do it!

Soaking the almonds before using them in this recipe softens the skins and releases many of the nutrients. Do not skip this step!

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Once soaked, add them to your high-powered blender.

I recently swapped out my Vitamix for a Blendtec. I still have to use it for a little while before I decide which one I like more.

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Once blended, you will want to pass through a nut milk bag. It’s the best $7.00 you will ever spend. I’ve had mine for years and years (and I make a lot of dairy-free milks!)


Pass it through the bag, give it a little squeeze. Add it back to the blender with the remaining ingredients.

I added notes to the “Notes” section of the recipe on why I chose the ingredients I did and why they are important. If you choose to modify, I’d love to hear about it!

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If you’re wondering what to do with this milk once it’s done, my favorite way to enjoy it is cold, right from the glass.

You can also make smoothies with it, or use it in a squash porridge.

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  1. I made this milk two weeks ago and it was absolutely fabulous, thank you so much for the recipe!!
    I used fresh turmeric instead of the powdered stuff, because I had just bought some. The taste was so fruity, never expected that. This gave me the idea to try it a bit differently, to make a kind of tropic milkshake with melon and coconut milk. It also turned out wonderful (recipe is on my blog, I never thought about using turmeric in sweet stuff. But now you gave me a whole new dimension, that’s great!

    • So happy that you liked it, Katy! Awesome that you used fresh turmeric. Good call. And… milkshake? Now we’re talking! Very nice.

  2. I’ll give this a try leaving out the honey, of course, to make it vegan/cruelty free!

  3. What if you were going to make this with store-bought almond milk. I have some that I really like from So Delicious (unsweetened). Is my calculation of about 1/4-1/2 teaspoon turmeric per cup of milk accurate?

    • You could start with 1/4 tsp turmeric and see how you like it, Mark. Enjoy!

  4. So deliciously comforting! I look forward to it at night. Thanks Leanne

    • Mmm yes! That’s the best time to drink it. Glad you enjoy it, Diane!

  5. This milk is amazing. I’ve made it twice now using about 1 tbsp of freshly grated turmeric. I love the zing the turmeric gives this. Thanks for this great recipe :)

  6. This is the best almond milk recipe I’ve tried. I skipped the dates because I don’t have any. I loved it warm and fresh from the blender. Thank you!

  7. Lately I’ve started putting turmeric in pretty much everything I could but never had yet tried it with sweet things.
    This recipe sold me completely!!

    I made mine with hazelnuts and added a little bit of vanilla essence.
    It was SCRUMPTIOUS!!

    I’ll make it again in a heartbeat. It’s easy, fast and goldalicious! Only I think next time I’ll halve the ingredients as I find it a lot to drink just by myself within 3 days. And it’s that fast that I don’t mind making a new batch sooner than later.

    I will also try with other spices, other sweeteners, other nuts.

    Thanks for the recipe!

    • Yum… I have hazelnuts soaking in the fridge. I’m totally going to do that! Also… you can freeze it in small batches. That’s what I’ve been doing. Works really well :)

  8. I made this beverage today ~ YUMMY! Seriously delicious! I gave some to my two kid’s telling them it was sweet milk and they slurped it up! It tasted very refreshing and I love how easy it was to prepare. We will definitely be keeping this drink as part of our nutrition.
    Thanks for sharing Leanne! :D

    • Sweet milk! I love it, Natascha. So so good for their growing bodies!

  9. Delicious recipe! I opted out of the dates and used just one tablespoon of maple syrup in place of them and the honey, and it was the perfect sweetness. I was surprised how thick and creamy the almond milk was in comparison to the store-bought stuff – it had the same look and consistency of cow’s milk, only foamier (and didn’t burn my throat, hooray!). It would be really good in cereal, especially a hot cereal, but really tasty on its own, too. Thanks, Leanne!