Black Pepper Golden Milk

Name: Black Pepper Golden Milk
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1/4 cup raw cashews; 2 tbsp dried shredded coconut; 2 cups filtered water; 1 tsp ground turmeric; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp black pepper; 2 medjool dates; 1 pinch sea salt

4.9(235 ratings)

Golden milk traditionally leans on a small pinch of black pepper, which sharpens the turmeric and gives a gentle tingle at the back of the throat. Setting out little bowls of the ground spices makes it easy to adjust to taste. Coconut and cashew together give a creamy base that feels comforting without being heavy.

Hands-on: 10 min
Total: 10 min
Serves: 2
Level: Easy

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Ingredients

For 2 servings · tap to tick off

1/4 cup raw cashews, soaked 1 hour
2 tbsp dried shredded coconut, unsweetened
2 cups filtered water, warm
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp black pepper, freshly cracked
2 medjool dates, pitted
1 pinch sea salt

Method

Step 1: Blend the drained cashews and shredded coconut with the warm water for one minute, then strain through a fine nut milk bag to remove the coconut fibres.
Step 2: Return the milk to the blender with the turmeric, ginger, cinnamon, black pepper, dates and salt, and blend until evenly golden.
Step 3: Warm the golden milk gently in a pan over low heat, whisking, until steaming lightly but still comfortable to touch, below 115F.
Step 4: Pour into warmed cups and add an extra crack of black pepper on top for anyone who likes a little more heat.

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