How to Make Iced Golden Milk
Ever wondered how to make those delicious iced golden milks popping up in all the hip cafes? You’ll be pleased to know it’s ridiculously simple to whip up on your own.
EASE • Drinks • SUMMER
Welcome to the Blue Moon Kitchen How To series; a new type of post that shows you quickly and easily how to make the basics.
Ever wondered how to make nut butter? Make your own yogurt? Start a sourdough starter? In this series, I plan to show you how to do all of this and more in short and to the point posts that walk you through the steps and show you just how simple it is to be the kind of person who makes your own kimchi. Just wait!
In this first post of the series, I thought I’d show you how to make iced golden milk lattes, since it does happen to be ludicrously hot for majority of the Northern hemisphere. All you need is a little honey, some turmeric, ginger and black pepper and nice cold carton of oat milk (you could also use almond or coconut, but I prefer the creaminess of the oat). If you are lucky enough to get Oatly Barista series oatmilk, there is no non-dairy milk finer (affiliate link).
Iced golden milk latte
Total time: 5 minutes
makes 1 serving
1 tbsp runny honey
1 tsp turmeric powder
1/2 tsp ginger powder
pinch of black pepper
1 tbsp hot water
1 cup (240 ml) oat milk
Combine the honey, turmeric, ginger and black pepper in a small glass or bowl with the tbsp of hot water and mix until the honey is dissolved and you have a nice smooth mix.
Fill a tall glass (it doesn’t have to be tall, but the movement of the yellow turmeric through the milk is more dramatic and showy if it is) with ice and pour over the cup of oat milk.
Slowly pour the turmeric honey mixture through, watching as the bright yellow liquid ribbons down through the creamy oat milk.
Give it one last stir, and enjoy!
Don’t skip the black pepper as it enhances the bioavailability of the turmeric by up to 2000%
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