There are a ton of golden milk / tumeric latte recipes out there, and honestly the majority of them are good! Once you learn the basics, you’ll realize how simple it is to make this warming and healing drink.
Fresh ginger is the secret to my zippy golden milk. If you don’t already own a microplane grater, I highly recommend that you have one in your kitchen. By grating the ginger finely into the hot milk, a deep warm spicy flavor enriches the drink. The microplane keeps the fibers of the plant out, and just allows the juicy ginger pulp to go into the milk. If you don’t have one, that’s fine! Just chop your ginger as finely as you can, and then strain your milk when you’re done cooking it.
I just discovered brown coconut sugar, which is a fun replacement for brown sugar. It has a more natural, rich flavor, with hints of molasses. I put cinnamon sticks in this photo because they looked good. I actually used ground cinnamon in the recipe so it wouldn’t require straining. But feel free to add some sticks for a special touch, especially when serving.