Golden turmeric paste (aka golden paste) is a concentrated paste made from coconut oil, turmeric, and other spices that you can use to make tea, a golden milk latte, or stir into yogurt, smoothies, salad dressings, and curry sauces. The warm spices and earthy flavors make a delicious and comforting drink.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Course: Breakfast
Cuisine: American
Keyword: golden milk, golden milk paste, golden paste, golden paste for dogs, golden paste recipe, golden turmeric milk, how to make turmeric paste, turmeric milk, turmeric paste, turmeric paste recipe
¼cupvirgin coconut oilhelps increase the absorption of the turmeric
3tablespoonscinnamon powder
1tablespooncardamom powder
1tablespoonginger powder
1-½teaspoonsblack pepperhelps increase the absorption of turmeric
To Make a Golden Latte :
1cupmilkdairy or non-dairy
1 to 2teaspoonsgolden turmeric paste
⅛teaspoonvanilla extract
Honey or maple syrup to taste
Instructions
For the Turmeric Paste
Place all the ingredients for the turmeric paste in a small saucepan and cook on medium heat, stirring frequently, for 3 to 7 minutes or until a thick paste forms.
Store the turmeric paste in a glass jar with a tight lid for up to 3 weeks. .
For Golden Latte
Heat the milk and turmeric paste in a microwave or in a saucepan until hot. Add vanilla extract and honey to taste.
Use a milk frother to get a foamy crema on top of the milk.
Notes
The Turmeric paste has 10 calories and 1 gram of fat per teaspoon. The calories in your turmeric milk will vary based on the type of milk you choose.
A jar of golden paste will last up to three weeks in the fridge or three months in the freezer.
You can substitute the coconut oil for avocado oil or extra virgin olive oil. The oil increases the absorption of curcumin (the bioactive compound in turmeric).
Turmeric will leave a yellow stain on permeable surfaces like countertops and plastic storage containers. Store the turmeric paste in glass or stainless steel.
The golden latte in the photos was garnished with nutmeg and edible rose petals.