Vegan Golden Milk with Coconut Whipped Cream
Warm, golden, and impossibly cozy, this spiced drink is the kind of thing you'll want to curl up with on a cold evening or slow weekend morning. Plant-based milk gets whisked together with turmeric, cinnamon, ginger, and a pinch of black pepper — that last ingredient is a small but important detail, since it helps the turmeric do its thing. A touch of maple syrup sweetens everything naturally, and the whole pot comes together in under ten minutes on the stovetop. The real showstopper is the coconut whipped cream on top: chilled overnight full-fat coconut milk beaten into soft, billowy peaks with vanilla and maple syrup, completely dairy-free and genuinely luxurious. It melts slowly into the warm drink as you sip, making every mug feel a little indulgent. This recipe serves two, so it's perfect for sharing — or for treating yourself twice.
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Learn more →Ingredients
2 servings
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
For the golden milk
- 2 cups plant-based milk
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground black pepper
- 1 tbsp maple syrup, plus more to taste
- ¼ tsp ground cardamom (optional)
For serving
- pinch of ground nutmeg, for serving (optional)
Instructions
- 1
At least 30 minutes before making the whipped cream (or the night before), place the can of full-fat coconut milk in the refrigerator. This allows the thick cream to separate and solidify at the top of the can.
- 2
Place a mixing bowl and the beaters of a hand mixer (or the bowl of a stand mixer) in the freezer for 10 minutes to chill.
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