comment icon 47 more comments A golden milk latte is a milky beverage that is packed with turmeric, ginger, and other spices. It is smooth and luscious and creamy, extremely fragrant, fantastically healthy, and rich and filling (thanks, cashews!). It is delicious served hot or cold, but even in the winter I am a big fan of pouring this over ice and sipping it through a cute reusable straw. Golden milk lattes became a trend in 2016-ish and has a ton – like, really, a TON – of health benefits. You can read more about the origins and history of it here. While you can use any kind of store-bought plant-based or regular milk to make a golden milk latte, why would you not want to make a fresh, smooth, creamy cashew milk to work all that turmeric-y goodness into? And you know how we feel about cozy cashew lattes in general. This is my favorite way. It is really just so yummy – it can be a morning boost, a mid-day pick-me-up, or an evening wind-down treat, and every time it is so super good. It is rich in flavor, texture, and good-for-the-body ingredients. It tastes like a dream come true. Cashew Golden Milk Lattes, man. This is where it’s at. NOTE: Because the base of this is a homemade blended nut milk, there will be separation. That is normal and natural! Nothing is wrong with it, just give it a shake to re-incorporate.
Check Out Our Video For How To Make a Golden Milk Latte:
One More Thing!
This recipe is part of our collection of favorite drink recipes. Check it out! 5 from 8 reviews Single Serving Version: Blend up the following – 1.5 cups of water, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, small slice of fresh ginger, 1 tablespoon honey, tiny pinch of salt, 1/4 cup cashews. Personally I prefer these cold, straight out of the fridge! When you heat this mixture, it will thicken. So if you want it hot, my recommendation would be to just make it single-serving and use with hot water (kind of like the cashew coffee) so you don’t have to do any reheating. Many blenders don’t have the capacity for 6 cups of liquid, so usually I blend everything up with half of the water and then just do a quick blitz with the remaining water once everything is well-combined. If you don’t have a high-powered blender, I recommend running the liquid through a nut milk bag or similar to filter out any chunks that get left behind. Naturally there will be some “grit” in the bottom of the mug or glass. No big deal. It’s just cinnamon and ginger remnants. 🙂
