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By Katja Heino 184 Comments
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Golden Milk Turmeric Paste

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glass jar with turmeric paste and spices on the side

Got inflammation? Have you heard about the awesome health benefits of turmeric?   This Golden Milk Turmeric Paste is a delicious and easy way to get more of this superfood in your life.

I’ve written before about the many health benefits of turmeric. It’s a spice that I try to add to my meals as often as possible. Not only is it a great anti-inflammatory, it has also been shown to have powerful antioxidant and anti-cancer properties..

The many amazing health benefits of Turmeric include:

  • Anti-inflammatory, antioxidant, antiseptic
  • Powerful analgesic for inflammatory pain
  • Boosts the immune system
  • Promotes healthy digestion
  • Anti-carcinogenic
  • Liver detoxifier
  • Regulates metabolism
  • Beneficial for skin conditions
  • Promotes healthy cholesterol levels
  • Improves brain function and reduces risk of brain disease
  • May slow the progression of Alzheimer’s
  • May lower risk of heart disease

 Pretty amazing, huh?

How to get more turmeric in your diet?

One thing to keep in mind when adding turmeric into your diet is that the active ingredient in turmeric, curcumin, needs a bit of help to be able to be absorbed into our bodies. If consumed all by itself, turmeric is quickly metabolized out of the body without being absorbed.  Studies have shown that the active ingredient in black pepper, called piperine, will increase the bioavailability of curcumin by over 2,000%. (source)  Curcumin is also fat-soluble, meaning that it needs a bit of healthy fat to be able to be absorbed into the body.

Read more about the bioavailibility of turmeric/curcumin HERE.

An easy solution to both of these issues is to consume Turmeric Paste.  It has both pepper and healthy fats in it and is a simple and delicious way to get more turmeric into your diet.

wooden spoon with turmeric next to glass jar with turmeric paste

close up of golden milk paste in glass jar

How to Use Turmeric Paste:

My favorite way to use the turmeric paste is to add it to a little warmed homemade coconut or nut milk to make golden milk. Golden Milk  is an immune-boosting remedy that ancient cultures have used for years to benefit digestion and health. It is the perfect evening time cozy drink. You can add as little or as much as you like, depending on your preference.

You can also use the paste to flavor stir fries, stews, soups, eggs, veggies, yogurt and anything else that makes you happy.  I also love to just eat it by the spoonful from the fridge. My dear friend added 2 tablespoons to her iced coffee the other day, and it was out-of-this-world crazy good.

Feel free to leave out the honey if you will be using this for savory applications.  You can add a titch of sweetener to each cup of Golden Milk as you make it.

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Golden Milk Turmeric Paste

★★★★★ 4.9 from 39 reviews
  • Author: Katja from Savory Lotus
  • Yield: 2 cups 1x
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Ingredients

Scale
  • 1/4 tsp black pepper
  • 1 and 1/2 tsp ginger powder
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp salt
  • ½ cup turmeric powder (like this)
  • 1 and 1/2 cups filtered water, plus 1/2 cup more
  • ½ cup coconut oil (like this) and/or ghee (like this)
  • 1/4 cup raw honey, optional (like this)

Instructions

  1. Combine pepper, ginger, cinnamon, cardamom, and salt in a small bowl. Set aside.
  2. Combine turmeric and 1 and 1/2 cups of water in a small pot, stirring constantly with a wooden spoon. Bring mixture to a very gentle simmer and add another 1/2 cup of water. Continue to stir with wooden spoon.
  3. Add mixed spices and continue to cook and stir on low for 3 minutes, until you have a thick and smooth paste.
  4. Turn off heat and add fat of choice. Continue to stir until completely smooth. (I like to use half coconut and half ghee)
  5. Add optional sweetener while mixture cools.
  6. Transfer to clean glass jar. Mixture will thicken as it cools. Place lid on jar after mixture has completely cooled. Give a little shake to prevent separation and store in fridge for 2-3 weeks.

Notes

The sweetener is totally optional. I think honey is the perfect addition to round out the flavors of this delicious paste. Feel free to omit it if you like. You can still make Golden Milk with it. Just add a titch of sweetener to your spiced milk.

This paste should stay good in the fridge for 2-3 weeks, especially if you use a clean spoon every time you dip into it. I also like to sterilize my jar before using it. To sterilize jar: Preheat oven to 200’F. Place clean glass jar, without lid, on oven shelf for 10 minutes. Turn off oven and put lid on jar and leave in oven to cool.

Did you make this recipe?

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small white bowls with spices next to jar of golden milk paste

More turmeric recipes:

  • Chicken Curry with Zucchini Noodles
  • Curried Cauliflower
  • Anti-Inflammatory Turmeric Tonic
  • Creamy Tropical Turmeric Smoothie

Do you have a favorite way to eat turmeric?

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Filed Under: Condiments and Such, Healthy Living Tagged With: anti-inflammatory, golden milk, turmeric

Reader Interactions

Comments

  1. Sue says

    May 13, 2015 at 6:27 pm

    I just made the Golden Milk Tumeric Paste and it did not turn into a paste, more like a gravy. I see that it is thickening while it cools. I like the taste and can’t wait to have some this evening with Almond milk. Thank you for the recipe!
    Sue

    Reply
    • Katja says

      May 14, 2015 at 10:30 am

      Yes, it thickens while it cools. Give it a nice shake before you put it in the fridge to prevent separation. Enjoy!

      Reply
      • Dale says

        March 15, 2017 at 7:29 am

        Can the paste be frozen without destroying its properties?
        Thank you

        Reply
        • Katja Heino says

          March 15, 2017 at 8:42 am

          I think freezing it should be fine. I haven’t tried it, but you could probably freeze in small ice cube containers for easy use. 🙂

          Reply
          • Sue says

            January 2, 2019 at 9:55 am

            Another recipe online recommends freezing if you won’t use all the paste in 2 weeks.

          • Katja Heino says

            January 2, 2019 at 11:19 am

            Yes, I’ve done that in ice cube trays. 🙂

      • Ethel cress says

        December 28, 2018 at 12:29 pm

        I have a brother that has joint pain but he is on keto diet can u tell me about how many carbs are in this with the honey added vs. not added? I want to gift him this for Christmas

        Reply
        • Katja Heino says

          November 2, 2019 at 3:34 pm

          Hi, there! I do not calculate macros for my recipes. But if you would like to know, you can use this free app—-> https://www.myfitnesspal.com/ Hope that helps.

          Reply
      • Sue M says

        January 2, 2019 at 10:02 am

        Mine didn’t thicken either and, despite shaking the jar periodically as it cooled and even after I put it in the fridge, the coconut oil separated into a hard lump. 🙁 Do you have any other suggestions? (I notice that other recipes online use less water — I wonder if that would create a thicker paste and keep the oil from separating. They also cook it longer.)

        That said, I’m in love with the recipe and warm golden milk. I confess that I tripled the cinnamon and love the natural sweetness that results.

        Reply
        • Katja Heino says

          January 2, 2019 at 11:19 am

          Hi, Sue! I’ve made this recipe probably 20+ times and never had it separate. My guess is that it has not been cooked long enough to thicken. The mixture should be like a thick paste before you add the oil and sweetener. Then it needs to be aggressively whisked until it is completely incorporated. You could definitely reheat it gently to get it to thicken. Next time be sure to cook it until it is nice and thick. Hope that helps. Extra cinnamon sounds yummy! I add extra cardamom to mine. It reminds me of my Scandinavian grandmother’s kitchen. 🙂

          Reply
        • Marissa says

          April 15, 2019 at 3:23 pm

          I like this recipe but every time I make it it never turns to paste and it also separates when it cools. I constantly check it and shake it as it cools but still separates in the fridge. What am i doing wrong? I follow the recipe to a T so I’m confused! Help me?

          Reply
          • Katja Heino says

            April 19, 2019 at 9:16 pm

            Hmmmmm….. I have never had that happen. The trick is to whisk it like crazy to get it all the come together and then let it cool on the counter before putting it in the fridge. If it is completely cool when it goes into the fridge, it should not separate. I wonder if you are cooking the turmeric paste long enough before adding in the oil and honey. Without seeing your process it’s hard to know what is happening. I am sorry that you are having trouble with this.

        • Lois J Yanke says

          January 21, 2020 at 10:39 pm

          Think of it as pastry cream. You know, that pastry cream is a masochist it loves to be beaten

          Reply
      • Joseph Garrahan says

        December 20, 2020 at 11:57 am

        I think it’s way to much water.
        I wound up stirring for well past 1/2hr. Other recipies call for 2 to 1 ratio. 1 cup should be fine

        Reply
        • Katja Heino says

          December 21, 2020 at 4:40 pm

          I’m sorry to hear that you had an issue. I’ve made this so many times and the water ratio is perfect for me. I’ve never had an issue with it being too wet. 🙂

          Reply
  2. kaitlin says

    October 6, 2015 at 11:06 pm

    Hello 🙂 This looks great, I wanted to ask a question that you may know the answer to. Is there any major differences in the benefits you receive between using fresh turmeric and dried ground turmeric? I.e. does heat affect the beneficial properties at all (which may happen during drying/processing of the dried powder)
    I prefer to use fresh whenever I can, do you think this paste would still last in the fridge if I made it using fresh turmeric paste instead of powder?

    Thanks so much!

    Reply
    • Katja says

      October 9, 2015 at 6:41 am

      I have never made this paste wit fresh turmeric. It will definitely have a different consistency and will not last as long. I think that fresh is always BEST, but dried turmeric has been studied extensively for it’s health benefits. It is more readily available and will last longer. I use dried turmeric i this recipe for convenience. I save the fresh turmeric for smoothies and for juicing. Hope that help! 🙂

      Reply
      • Jennifer says

        July 13, 2018 at 7:00 pm

        Its important to use good quality organic turmeric powder so you get the full benefit from the active contents in the powder. Some ordinary varieties have the active content taken out so it doesn’t do anything!

        Reply
  3. Meghan says

    January 7, 2016 at 4:50 pm

    Thanks for the recipe! How much paste/milk would you recommend using when making golden milk?

    Reply
    • Katja Heino says

      January 10, 2016 at 8:02 pm

      I use about a cup and half of homemade coconut milk and 1-2 tablespoons of turmeric paste – depending on my mood. 😉

      Reply
  4. Bobbi says

    January 10, 2016 at 9:23 am

    How much of the paste do you use to make a cup of Golden Milk?

    ★★★★★

    Reply
    • Katja Heino says

      January 10, 2016 at 7:58 pm

      I usually put 1 tablespoon in a mug of coconut milk. You can do whatever tastes good to you. 🙂

      Reply
  5. Sharon says

    February 26, 2016 at 6:39 am

    I’m wanting to make some tumeric paste for myself and my dogs and love the look of yours with the extra spices. Sounds delicious ? Do you know if this one has been used with dogs? Most of the dog ones are just turmeric pepper and coconut oil.

    Reply
    • Katja Heino says

      February 29, 2016 at 9:16 am

      Hi, Sharon! I actually do not know the answer to your question. I have never given this to a dog. I did see this—-> http://www.dogsnaturallymagazine.com/turmeric-dogs/ 🙂

      Reply
      • Christine says

        June 20, 2018 at 4:09 pm

        A friend of mine recommended this recipe for my dog, she has a very rare cancer. So I’m going to give it a try !

        Reply
      • Micque says

        June 28, 2018 at 12:01 pm

        What if I do not have ginger or cardamom?

        Reply
        • Katja Heino says

          July 2, 2018 at 7:43 am

          Golden milk traditionally has turmeric, cinnamon, cardamom, pepper, and ginger. Without the ginger and cardamom, you could still make a paste, but it will not have the same flavors. You could try to see if you like just the combo of turmeric, cinnamon, and pepper.

          Reply
  6. Reagan says

    March 23, 2016 at 3:28 pm

    lol as soon as I added the coconut oil it turned NEON YELLOW! and it won’t incorporate. what did I do wrong?? lol!!

    ★★★★★

    Reply
    • Katja Heino says

      March 24, 2016 at 11:07 am

      Hi, Reagan! Once you add the coconut oil, you just have to keep stirring until it incorporates. It will. Just keep mixing it. It may take a minute, but it will! 🙂

      Reply
  7. Jenny says

    April 22, 2016 at 9:33 am

    Hi Katja…
    Thank you for the great recipe. Question: Placed the cooled Golden Milk mixture in the refrigerator last evening after making it for the first time. Went to use it this morning and the entire top layer, about an inch or so was cold solid coconut oil. (And yes, I had it incorporated when I put it in the jar…) I had to microwave it (which I do not like doing) just to get some it out for my drink this morning. Any suggestions or comments regarding this? Thank you…Jenny

    Reply
    • Katja Heino says

      April 24, 2016 at 8:52 am

      HI, Jenny! Did you let the mixture cool completely before putting it in the fridge? My paste is room temperature before I put it in and have never had this issue. Hope that helps. 🙂

      Reply
      • Cristal says

        May 8, 2018 at 8:34 am

        I made this recipe today, ❤️❤️❤️! Thank you for the tip to leave on the counter to cool before refrigerating! ??
        I have chronic IBS issues and am also bariatric (gastric bypass). Tumeric belps me in so many ways! I have to watch my sugars, so I opted to leave the honey out… REALLY good without it ?. Thank you s recipe!!

        Reply
        • Katja Heino says

          May 8, 2018 at 1:59 pm

          Oh, yay! So glad you like it. 🙂

          Reply
      • Terri says

        August 9, 2018 at 6:15 am

        In search for a Tumeric Paste recipe that I lost, I ran across yours. Without even making it yet, I can tell I’m going to love it. I’m not commenting to contradict your recipe, but I am writing in repsonse to the comment about the coconut oil hardening on the top after refrigeration. The first recipe I used called for adding the coconut oil when you were actually making your drink. I added a heaping teaspoon to each cup of “tea” I made. That is also when I added the honey. Sometimes I would sprinkle the top with a little nutmeg just to dress it up a bit. All that being said, I’m definitely making yours, though. I like having it all made up and ready to go.

        Reply
        • Katja Heino says

          August 13, 2018 at 2:56 pm

          Thanks, Terri, for the suggestion. I find that if you allow the paste to cool on the counter completely before you put it in fridge, I don’t have that issue. But you can do whatever is easiest for you. Enjoy! 🙂

          Reply
  8. Gary says

    April 25, 2016 at 7:40 am

    Can this be frozen for increased storage life?

    ★★★★★

    Reply
    • Katja Heino says

      April 25, 2016 at 12:19 pm

      Hi, Gary! Good question! I have never tried freezing this. My guess is that you totally could freeze it in small ice cube trays for easy use. I’ll have to try it with my next batch.

      Reply
  9. Ann says

    May 19, 2016 at 11:36 pm

    I made this yesterday and followed ingredients carefully. shook the jar very well. it did not thicken, and Coconut oil settled on the top.

    I still used the liquid added to warm coconut milk and it tasted OK.

    Any suggestions as to why it didnt thicken?

    Thanks Ann

    Reply
    • Katja Heino says

      May 22, 2016 at 3:48 pm

      Hi, Ann!
      The paste is already pretty thick when you pour it into the jar. It thickens slightly in the fridge as it cools due to the coconut oil. I am thinking maybe you did not cook it long enough. Once you add all of the ingredients, it is pretty runny. You cook it until it is like a thick paste (but not sticking and burning to bottom of pot.) I then add the fat and honey. You want to stir stir stir until it is well incorporated. Be patient. It will come together. And allow to cool completely before placing in fridge. If I have any separating at all once it cools, I simply just mix it well before placing in fridge. Hope that helps.

      Reply
  10. Andrea says

    May 29, 2016 at 8:42 pm

    Aloha from Hawaii! I just made this paste and it looks great. It is more like a thick gravy after adding the honey and coconut oil but I see no reason why that would make it less beneficial, right? It was more like mustard before I added those. This is my birthday present to myself to drink this every night!
    Thanks and if I have any questions I’ll be back!
    Andrea

    Reply
    • Katja Heino says

      May 30, 2016 at 8:48 pm

      The paste hardens once you put it in the fridge as coconut oil hardens as it chills. I hope you enjoy! 🙂

      Reply
      • Liz says

        November 5, 2019 at 6:00 am

        I have terrible insomnia but this has put an end to it. I sleep deeply now and look forward to it every night before going to bed. I made as directed except only had 1/4 cup of tumeric. It still turned out great. I use 1 1/2 teaspoons in my heated milk and it’s enough for my use. Thank you for what is life changing for me.

        ★★★★★

        Reply
        • Katja Heino says

          November 6, 2019 at 10:07 am

          Wow… thats’s so great to hear. Sleep is so important!

          Reply
  11. Ann Wenn says

    June 1, 2016 at 1:35 am

    I ended up putting my mix in my nutri bullet and made sure the coconut oil mixed in well, put in back in jar and in the frig. It is a nice thick paste now.

    Reply
    • Katja Heino says

      June 1, 2016 at 10:09 am

      Great idea!! 🙂

      Reply
  12. Gayle says

    October 8, 2016 at 10:07 pm

    This is great, I was wondering if I was using too much paste in my milk, so thanks for information. I am using about 1 and 1/2 tablespoons and it tastes perfect. After a cup of the warm golden milk I go right to sleep no more need for melatonin.

    ★★★★★

    Reply
  13. Lorri Taylor says

    October 19, 2016 at 6:01 am

    Excellent!!!
    Has helped my spinal inflammation since becoming paralyzed.

    Reply
  14. Carlos Peres da Costa says

    October 31, 2016 at 6:08 am

    Came across this website and enjoyed reading it. I am from Goa, India but am settled in Brazil. Reading your article on tumeric, I have fresh tumeric and use it in my daily cooking when I make curries or cook meat. When I have some time to spare on weekends I many times make a dish called PATHOLYOS using tumeric leaves folded containing a rice flour batter filled with grated coconut , jaggery and raisins and steamed in a boiler. The cooked tumeric leaves impart a lovely smell on the cooked batter.

    Reply
    • Katja Heino says

      November 1, 2016 at 3:06 pm

      OK… that sounds so good. I wish you could make that for me right now. I think that I need to make this. 🙂

      Reply
    • Maria says

      August 30, 2017 at 7:49 am

      Would you share your recipe please? Sounds lovely
      Maria

      ★★★★★

      Reply
  15. Ceil says

    December 8, 2016 at 11:53 am

    Just made this for the first time. It smells wonderful and the consistency is perfect. However, it is far from “golden”. More like baby+prune juice. How do I correct this next time?

    Reply
    • Katja Heino says

      December 9, 2016 at 10:44 am

      Hi,there! The main ingredient in this recipe is turmeric, which is bright orange in color. That is what makes it “golden.” If you used a high quality, bright turmeric, the color should be as shown in my images. When you add it to a creamy milk, it should turn it golden yellow. 🙂

      Reply
  16. usha says

    January 2, 2017 at 10:21 am

    Great recipe

    Reply
  17. The Mrs. says

    January 10, 2017 at 7:29 pm

    We have a daughter that suffers from a mental health condition caused from inflammation in the brain. We decided to try this to see if it would help… unbelievable results almost immediately. This is the third night and already It has helped her get the sleep she needs and seems to have already helped her anxiety symptoms subside. Thank you for sharing.

    ★★★★★

    Reply
    • Katja Heino says

      January 12, 2017 at 10:46 am

      I am so happy to hear that. It’s so hard to see your children suffering. Sending lots of healing vibes your way. May she continue to heal and thrive.

      Reply
  18. Jeannie J says

    January 13, 2017 at 12:26 pm

    This recipe looks great! I am getting the ghee & cardamom today so we can have it tonight. Do you use 1/2 coconut oil & 1/2 ghee for taste or health reasons?
    I am signing up on your website to see what else you have in natural health & wellness.

    Reply
    • Katja Heino says

      January 14, 2017 at 10:01 pm

      Hi, there! Yes, for taste. I love them both. They are both healthy fats. But sometimes I just use coconut oil. Depends on what I have on hand. Glad to have you joining me here. 🙂

      Reply
      • Tonya says

        January 31, 2018 at 2:53 pm

        I used Organic Spanish EVOO ( itsy first time making it ) I had ghee but didn’t know what was best and most recipes said Coc oil or EVOO .. WAS proud to see how good it turned out but
        ..
        I just don’t how to incorporate it into my diet besides with milk and I do t drink it but I do drink Coc.Milk but prefer the other route …
        Wish I would have found this beforei used all the my tumeric ..
        If I freeze it in pill size can I just swallow or does it have to be heated ? Thx so much for your time

        Reply
        • Katja Heino says

          February 1, 2018 at 9:58 am

          You can add this paste to any food that you like. Eggs, soups, stir fry, curries, toast, chia pudding, etc. You could freeze it and swallow it if you wanted. It does not have to be heated.

          Reply
  19. Kathryn Donnell says

    February 7, 2017 at 1:46 pm

    I like this recipe because of the consistency. I’ve used other recipes of just water, tumeric and pepper, then you’re supposed to add oil and honey when you use it. It was so thick it would not disolve in milk when I used it. This is great! Why do you have to cook the tumeric?

    Reply
    • Katja Heino says

      February 10, 2017 at 9:32 am

      Hi, Kathryn! I cook it all together to get the nice, smooth consistency. 🙂

      Reply
  20. Patti says

    February 12, 2017 at 10:05 am

    I found you recipe after deciding to make paste instead of golden milk for long term use.
    Can you use Vitality Black pepper EO, Cardamon EO and Cinnamon bark EO in place of the powder spices?
    Of course, they would have to be added after it cools a little.

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 9:03 pm

      Hi, Patti! I hadn’t thought of adding EO’s. I generally do not ingest EO’s. Just my personal preference. You would have to be careful as EO’s are so strong. 🙂

      Reply
      • Sherri says

        June 5, 2017 at 2:33 pm

        NO! Do not substitute EOs for the dried herbs! As a reference, a drop of peppermint EO contains as much peppermint as 300 cups of tea. EOs are very very strong. DO NOT INGEST!

        Reply
        • Sherri says

          June 5, 2017 at 2:34 pm

          I meant “comparison”, not “reference”.

          Reply
  21. Eileen says

    February 18, 2017 at 3:21 pm

    I eat 3 tablespoons of ground flax seed every day to increase my omega 3 intake. Any reason why I should not add turmeric as well?

    Reply
    • Katja Heino says

      February 20, 2017 at 3:46 pm

      Turmeric is the best! So good for you!

      Reply
  22. Jenn says

    February 23, 2017 at 9:47 pm

    Do you know how much paste this recipe makes? Trying to decide on what size jar to use.

    Reply
    • Katja Heino says

      February 26, 2017 at 9:53 am

      This recipe makes about 2 cups. Enjoy!!

      Reply
  23. Dee says

    March 5, 2017 at 7:45 am

    Isn’t 1/2 cup of turmeric powder too much? I have never seen a recipe for turmeric paste with this much turmeric in it.

    Reply
    • Katja Heino says

      March 6, 2017 at 9:55 am

      No, that’s what I use. This recipe is mainly turmeric and 1/2 cup works beautifully. 🙂 You can certainly half the entire recipe if you don’t think you will use the entire batch in 3 weeks.

      Reply
  24. Mary Ramsey says

    March 14, 2017 at 10:50 am

    Great recipe! I also add hot pepper seeds and I freeze half to use when I am done with first half.
    Is there a health reason to add honey or is it just for taste? I like it unsweetened.

    ★★★★★

    Reply
    • Katja Heino says

      March 15, 2017 at 11:59 am

      Honey is just for taste. You can leave it out. Freezing it is a smart idea.

      Reply
    • Susan says

      August 9, 2017 at 6:42 pm

      It will work a lot quicker without any sweetener if you are taking to reduce inflammation. Sweeteners of any type no matter how natural all contribute to increased inflammation in the body so you’re just giving your body more inflammation that the golden paste is working to reduce. Also critical for this is to use FRESHLY GROUND black pepper, not pre-ground. Piperine (the ingredient in pepper needed to activate the turmeric) is most potent when peppercorns are freshly ground. Again, only relevant if you are after the antiflammatory health benefits 🙂

      Reply
    • Erika says

      October 21, 2017 at 10:24 am

      Manuka honey s very good for the immune system. Look it up.

      Reply
    • Shanon says

      December 11, 2017 at 5:47 am

      Honey is not just for taste, but is not antiinflamitory like turmeric is. Honey has tons of minerals and enzymes as well as immune boosting properties. It is less effective when heated to higher temps so I leave it out of original paste recipe, adding it to my mug just before consuming.

      Reply
      • Katja Heino says

        December 14, 2017 at 12:59 pm

        That’s a good way to do it too. That’s why I add it once I have taken the paste off of the heat. I love honey. Such good medicine. 🙂

        Reply
        • Debbie says

          February 13, 2021 at 4:09 pm

          Hi – thanks very much for this recipe! I have been using it for over a year now and have usually doubled it. Today I tripled it and will be freezing the extra and see how that is. I have found it very helpful as an anti inflammatory and believe it has helped with my joints and mood.

          ★★★★★

          Reply
  25. Sandy Carroll says

    March 14, 2017 at 12:30 pm

    I’ve made turmeric paste before, I will never run out. I love it. My question is my next batch of paste I have only 1/8 cup of tumeric, could I add curry or ginger to replace the rest of turmeric?

    ★★★★★

    Reply
    • Katja Heino says

      March 15, 2017 at 8:44 am

      It won’t be the same consistency. You would have either a curry paste (which has way less turmeric) OR a VERY gingery paste. I would just wait until you get more turmeric powder.

      Reply
  26. Rhonda says

    March 21, 2017 at 5:06 am

    I had the same result, watery. Never thickened into a paste. Maybe cut water in half next time?

    Reply
    • Katja Heino says

      March 21, 2017 at 9:22 am

      My guess is that the heat was not high enough. I have made this dozens of times and it always thickens up. You just have to be patient and have heat high enough but not too high to burn it. 🙂

      Reply
      • Chrystina Marshall says

        November 21, 2017 at 12:13 pm

        My solution is still a little thin. It’s tasty and I think it had an effect this morning when I tried it. I was just going to use it as is, but I’d like to improve it if possible. Do you think it would hurt to pour it into a saucepan and heat it up? I think it bringing it up to temp again could thicken it, but I don’t want to be wrong and make it worse. All in all, I love this recipe. Great ingredients, great instructions. Detailed but succinct. It’s my execution that needs practice. Anyway, thank you for sharing this recipe. You’ve helped a lot of people incorporate something very beneficial into their diets. I hope this isn’t so if that no one sees my comment. If it’s not, and you do, please just let me know if I can put it over heat again or not. 🙂

        Reply
        • Chrystina Marshall says

          November 21, 2017 at 12:15 pm

          I should also say that it cooled overnight in the fridge with minimal separation mixed throughout.

          Reply
        • Katja Heino says

          November 21, 2017 at 2:37 pm

          Hi, Chrystina! I would just leave it alone. If it’s a bit more runny, that’s ok. Next time just cook it a bit longer. It will still taste good. Hope that helps. 🙂

          Reply
          • Chrystina Marshall says

            November 30, 2017 at 12:35 pm

            Thank you for the reply. I’ve been using it and it seems to be doing what it should. Plus, I enjoy taking straight or as a drink. I like the flavor. I bought something like this from a local from time to time, but making it costs a fraction of the price, so I end up being able to take it more regularly. Plus, doing it on my own is fun and empowering. Thanks again for sharing your recipe/process.

            ★★★★★

          • Katja Heino says

            December 2, 2017 at 3:39 pm

            I agree. I like making my own foods and medicines as it feels good to take charge of my own well being. Glad you are enjoying it. 🙂

  27. bee says

    March 23, 2017 at 7:26 am

    i was a bit distracted when i was making this recipe, and did not let it cook and thicken enough before i added the coconut oil… do you think i could try reducing it again, or should i just leave it alone at this point? thank you! ?

    Reply
    • Katja Heino says

      March 23, 2017 at 1:20 pm

      I don’t think it will reduce very well after the addition of the coconut oil. But it will still be amazing. You will just have to use a tiny bit more per serving. 🙂

      Reply
  28. bee says

    March 24, 2017 at 5:01 pm

    Hi, I made this turmeric paste, but I definitely didn’t let the mixture cook and reduce enough before I added the fat and let it cool. It’s still extremely soupy, even after being refrigerated, and has this intense chalky quality…it’s actually a bit hard to swallow. I would like to know if you think I can try cooking the mixture a second time, to see if it will reduce and incorporate a bit more. I’m not sure if heating it again will be an issue since it already has the coconut oil mixed in. Thank you for the recipe!

    Reply
    • Katja Heino says

      March 25, 2017 at 2:17 pm

      If you didn’t cook it down enough, it just means it has more water in it. You should still be able to dissolve it in hot liquid. It will dissolve easily and be just fine. Many folks add the straight dry spices right to their milk when making golden milk. This paste just makes it much easier.

      Reply
  29. Sandra Wolfswinkel says

    April 12, 2017 at 2:02 pm

    Fantastic recipe, thank you. Just put some of the paste with solid of the coconut milk to make ice cream. Would be fabulous with pistachios.

    Reply
    • Katja Heino says

      April 20, 2017 at 8:58 pm

      Mmmmm…. pistachios would be fantastic!

      Reply
  30. Nicki says

    May 1, 2017 at 8:05 am

    I think i added to pepper is this a problem?

    Reply
    • Katja Heino says

      May 1, 2017 at 8:56 pm

      Sorry…. I do not understand your question.

      Reply
      • Lisa says

        July 17, 2017 at 4:58 am

        I think she meant too much pepper?

        ★★★★★

        Reply
  31. Sherri says

    June 12, 2017 at 8:06 pm

    Tasty! I left out the honey, next time I will leave out the salt (I hardly ever salt anything). I put 2 T in 12 oz of raw Jersey milk. Tomorrow I will try it with my kefir.

    Reply
    • Katja Heino says

      June 15, 2017 at 10:06 am

      I am so glad you liked it. 🙂

      Reply
  32. RoxAnn says

    June 13, 2017 at 2:54 pm

    This recipe is wonderful! I would give it a 10 if I could. I had no problem following your recipe and it turned our perfect. I love adding the cinnamon and cardamon to the tumeric paste which makes it easier and faster when preparing the golden mild. I’ve been drinking this twice a day and once even used water instead of milk. Love love love!! Can’t wait to treat my friends to this wonderful beverage. Thank you!

    ★★★★★

    Reply
    • Katja Heino says

      June 15, 2017 at 10:05 am

      Yay! I am so glad that you liked it. I drink it almost every day! It’s my cozy, before bed drink.

      Reply
      • RoxAnn says

        June 22, 2017 at 8:13 pm

        Just curious. Why does this need to be refrigerated since all the ingredients alone do not?

        Reply
        • Katja Heino says

          July 3, 2017 at 3:45 pm

          I refrigerate this because once you add water (moisture) you create an environment for spoilage. Bacteria likes wet, warm places to grow.

          Reply
  33. Sharon says

    June 17, 2017 at 2:40 pm

    I have not tried this recipe, but I have salicylate intolerance (I get severe hives and sometimes asthma) and spices are high in salicylates so I won’t be trying it. Wish I could.

    Reply
  34. Amy says

    June 25, 2017 at 7:04 pm

    Hi Katja. Thank you so much for sharing your recipie. I had been trying different recipies for a while now to get one to my liking & this was perfect! My husband & I love it!
    We both have more restful sleep, better day concentration & energy.
    I also saw your comment about adding to coffee, and plan on trying that as well.
    I am intrested in hearing if anyone has had success freezing and/or traveling ideas.
    Namaste.

    ★★★★★

    Reply
    • Katja Heino says

      July 3, 2017 at 3:41 pm

      Hi, Amy! So glad you like the turmeric paste. I drink it regularly. I usually don’t travel with my paste as I don’t want a big mess, but I have just mixed up the spices and taken that with me. I haven’t tried freezing it.

      Reply
  35. Katt says

    July 4, 2017 at 8:52 am

    My paste turned out thin and oily…what might I have done wrong? It is still delish and after stirring works well but I was expecting a ‘paste-like’consistency.Thanks for reply..love your site!

    Reply
    • Katja Heino says

      July 6, 2017 at 11:41 am

      I’m guessing that you did not allow it to cook long enough to become a paste-like consistency – kind of like a toothpaste consistency. And once you mix in the oil, you really want to stir stir stir until it is well incorporated. 🙂

      Reply
  36. Jodie says

    July 12, 2017 at 12:50 pm

    Is there a special coconut oil. I used ciscro coconut oil and the next morning there was hard chunks of coconut oil What did I do wrong. I had to reheat to disperse the oil again.

    Reply
    • Katja Heino says

      July 16, 2017 at 8:31 pm

      No, any coconut oil should be fine. Just be sure to allow the entire jar to completely cool before you place in fridge. I have noticed if you put recipes with coconut oil into fridge while still warm, they separate more easily. 🙂

      Reply
  37. Kim S-K says

    August 22, 2017 at 7:01 pm

    Hi Katja!
    I have to say that this is one of the best tumeric paste recipes out there! LOVE that you incorporated ginger, cardamon, cinnamon , salt ( the touch of salt makes a great difference, softening the slight bitterness of the tumeric) & black pepper ( I used 1 tsp of black pepper in paste- I like spicy! My paste turned out perfect. Followed your great directions. I use almond milk to make golden milk. But my favorite thing to do with this paste is to make an awesome spiced tumeric tea. I put 1 1/2 cups purified water in pan, with 2 tablespoons of your wonderful tumeric paste. I toss is about 5 cloves , whisk to stir paste into water. Cover & bring the tea to a simmer, turn off heat, add 1-1 /2 tablespoons of lemon juice, 3 tsp erythritol, 1/2 tsp stevia Glycerite. Stir &Cover and let sit 5 min. Strain and drink. Tastes almost like homemade Christmas spiced tea – a very healthy version with all the benefits of the Tumeric, ginger & black pepper ! Love this!
    Thank you for sharing this wonderful recipe!

    ★★★★★

    Reply
    • Katja Heino says

      August 24, 2017 at 9:15 am

      HI, Kim. Yay! I am so glad that you love this turmeric paste. Your tea recipe sounds wonderful. I am going to have to try it.

      Reply
  38. Heidi says

    October 22, 2017 at 9:09 am

    Hello Katja: If I was to use only dry ingredients and ghee, would I be able to store the jar outside of the fridge? I’m trying to understand why it would need refrigeration.
    thank you.

    Reply
    • Katja Heino says

      October 23, 2017 at 11:31 am

      You could totally just add the spices to ghee. I actually make a turmeric ghee. It’s the water (moisture) in this recipe that requires it to be stored in the fridge. 🙂

      Reply
  39. Valerie Smith says

    October 23, 2017 at 9:25 pm

    I have used this recipe and add a bit more spice to it, pepper wise, for a savory option. I make a sous vide CDB coconut oil for this. My arthritis pain in the morning is gone. 1 tsp in the AM with vanilla almond milk, same before bed. Life changing!!!!

    ★★★★★

    Reply
    • Katja Heino says

      October 25, 2017 at 12:10 pm

      That sounds amazing! I’m a big fav of CBD oil. I use it often. So glad that you are having such good benefits from the combo. 🙂

      Reply
  40. JJ says

    October 30, 2017 at 2:37 pm

    Hi, are the quantities for black pepper, cardamom and cinnamon in the recipe given in terms of whole spices or powder?

    Reply
    • Katja Heino says

      November 4, 2017 at 6:22 pm

      I use all powdered spices for this recipe. 🙂

      Reply
  41. Samantha says

    November 22, 2017 at 8:07 pm

    Worst recipe ever!! I followed exactly, no substitute. Never turned into a paste.
    I shook several times because it continued to separate. And the recipe never gives a suggestion on how much to put into a single cup

    Reply
    • Katja Heino says

      November 22, 2017 at 11:56 pm

      Hi, Samantha! I am sorry to hear that you are having trouble with this recipe. And that you feel like it’s the worst recipe ever. It’s actually one of my favs. I make this every few weeks and have never had trouble getting it to thicken into a paste. Once the turmeric and spice thicken, I add the oil. Yes, you will have to stir in a lot to get it to come together, but it always does if you are patient. I am trying to problem solve without seeing what happened. The only thing that would make it not come together once you add the oil is if you allow the mixture to cool too much. The fat has to melt into it. I’m happy to answer any questions so I can help figure out what is happening. This really is a wonderful paste to have in the fridge, I promise.

      As far as serving suggestions, I usually add between 1-2 tablespoons to my golden milk. I think I mention something like “You can add as little or as much as you like, depending on your preference.” It really is a personal preference how much you like. 🙂

      Reply
  42. Cindy says

    January 11, 2018 at 2:11 pm

    I realized after that I forgot the salt. Could I add a touch of salt to each cup when I drink it?
    Great recipe. My toddler son really likes Golden Milk so I thought this recipe would be a good idea.
    First cup was a success—even without the salt!
    He enjoyed his yellow moustache as well?
    Cheers.

    Reply
    • Katja Heino says

      January 15, 2018 at 1:12 pm

      You can just leave it out. Or just stir a titch of salt into the paste. That’s to awesome that your son likes Golden Milk. It’s such a good thing to have on a regular basis.

      Reply
  43. Buffey Maria says

    January 13, 2018 at 2:21 pm

    Hi! Thank you for this. Do you think it would act different with goat milk for the golden milk? I can not have cows milk.

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2018 at 1:09 pm

      You can use any milk that you like. 🙂

      Reply
  44. Joyce says

    January 17, 2018 at 1:12 pm

    You said your friend put it in iced coffee and it was delicious but how can that work when the oil would congeal???

    ★★★★

    Reply
    • Katja Heino says

      January 17, 2018 at 2:49 pm

      She made hot coffee first and added the paste. She iced it after it had cooled a bit. 🙂

      Reply
  45. Jami says

    January 20, 2018 at 7:58 pm

    I can’t wait to make this! Just curious, do I have to use a wooden spoon? I only have metal because I’ve heard wooden can hold onto bacteria. Is there a reason you recommend wooden here though? 🙂

    ★★★★★

    Reply
    • Katja Heino says

      January 23, 2018 at 9:53 am

      I use a wooden spoon so I don’t scratch my stainless steel or enamel-covered cast iron pots. You can use whatever spoon you like. 🙂

      Reply
  46. Lee says

    January 25, 2018 at 11:33 am

    Hi I’m new to this but I really want to give it a go, do you go for all ground ingredients ie cardamom,cinnamon etc?

    ★★★★★

    Reply
    • Katja Heino says

      January 26, 2018 at 11:58 am

      Yes, I use all powdered spices for this recipe. 🙂

      Reply
  47. Peg says

    February 10, 2018 at 11:35 am

    Made it twice now, and love the flavor. Much better than the golden milk I bought from Whole Foods and from a local restaurant. And a whole lot cheaper. I can make 2 weeks’ worth for the price of 1 cup from the restaurant.

    The first time I made it, it never got to a paste consistency. I think your recipe has too much water in it. It was fine until I added the additional 1/2 cup of water. The second time I made it I did not use the additional 1/2 cup of water, and it turned out fine.

    I upped the pepper to 1 tsp…I love the spiciness it adds..

    Thanks so much for sharing this recipe!

    Reply
  48. Elyse says

    February 25, 2018 at 1:53 am

    Hi,

    Great recipie!!!
    Can I use 95% curcumin instead of tumeric? If so would I consume the same amount that you suggested (2 tsp) in my milk?

    Reply
    • Katja Heino says

      February 25, 2018 at 6:03 pm

      There is no hard and fast rule on how much to consume. I would use the paste to taste- mixing in what tastes good to you. Hope that helps.

      Reply
  49. B says

    February 25, 2018 at 5:55 pm

    Hi Katja!

    I just made this and it feels so fatty. Have you tried it with less coconut oil. I cooked it more than twice as long as you suggested because it wasn’t thickening. It turned into a nice gravy, but once I added the coconut oil it became really greasy. I shook it well and added it to coconut milk (before it cooled) and it tasted so fatty. What are your thoughts?

    Reply
    • Katja Heino says

      February 25, 2018 at 6:02 pm

      The trick is to stir stir stir until it is completely incorporated . If it appears fatty, the oil did not get sufficiently mixed in. Shaking will not do the trick. You really have to stir stir stir it before you place it in the jar. Hope that helps. 🙂

      Reply
  50. Grant says

    March 1, 2018 at 8:29 pm

    So, I love this recipe! However, I’ve been questioning whether or not I’ve composed it correctly! Does it call for a 1/2 cup of each, ghee and oil, or a 1/4 of each; combined at a 1/2cup?

    Reply
    • Katja Heino says

      March 2, 2018 at 6:12 pm

      1/2 cup total. I do half and half. 🙂

      Reply
  51. Diane says

    March 5, 2018 at 7:57 am

    How often is too often to consume this in one day? If I have a tbsp or two in a mug of almond milk in the morning and night, is that okay? Can you actually eat too much of this?

    Reply
    • Katja Heino says

      March 7, 2018 at 11:32 am

      Totally fine to have this a few times a day. No worries. Enjoy!

      Reply
  52. Brittany says

    March 12, 2018 at 9:19 pm

    Does this have to be refridgerated?

    ★★★★★

    Reply
    • Katja Heino says

      March 14, 2018 at 12:47 pm

      Yes, it stay good for a few weeks if you use a clean spoon every time.

      Reply
  53. Laurie says

    March 18, 2018 at 9:39 am

    Would it be beneficial to add ginger? If so how much would you recommend?

    Reply
    • Katja Heino says

      March 20, 2018 at 9:16 am

      The recipe does include ginger. You can see it in the recipe list above. ^^^

      Reply
  54. Earle Donaldson says

    March 19, 2018 at 12:37 pm

    Why would my golden milk paste be brown?

    Reply
    • Katja Heino says

      March 19, 2018 at 8:16 pm

      Hi, Earle. I really don’t know why it would be brown. Turmeric is a nice golden color. I wonder if it might have something to do with the turmeric that yu used. Or did it burn?

      Reply
  55. Kathleen Bailey says

    May 8, 2018 at 5:29 pm

    I love this recipe! I have 2 questions. My paste is a little gritty. Do I need to cook the paste longer? Before or after I add the spices. And, I love the spices used in your recipe. In most recipes that call for these spices, I double the amount called for. Is it okay to do that with this recipe as well? I also add about 1/4 tsp of cloves. Is that okay?

    Reply
    • Katja Heino says

      May 15, 2018 at 10:50 am

      You can add as much spice as you like. I’m not sure why the paste would turn out gritty. None of the spices are gritty and should dissolve nicely in the water and fat. Be sure to whisk whisk whisk it once you add the fat in at the end. Once you add it to a hot liquid, it should melt and dissolve really nicely. 🙂

      Reply
  56. Jbean says

    May 29, 2018 at 8:46 pm

    Mmm… So easy to make and really tasty! Followed the recipe and it’s still very thick after adding the coconut oil. I didn’t add salt or honey, but the cardamon lends a fragrant lovely flavor. Just made my first golden milk this evening. I’m going to have to do this nightly. Thanks for the wonderful recipe!

    ★★★★★

    Reply
    • Katja Heino says

      June 7, 2018 at 8:46 pm

      Glad you are enjoying it! 🙂

      Reply
  57. Heidi says

    July 10, 2018 at 1:14 pm

    Hi! I used all of the ingredients in my Vitamix. Some of my spices were whole. The Vitamix has no issue pulverizing the spices to a powder. However, since there is no reducing method with the Vitamix, only a warming up of the mixture, I believe this recipe has too much water for this method. Next go, I will cut the water by half and see if it sets to a paste.

    Side note: wear an apron for any splashing, and my Vitamix canister now looks like a neon yellow highlighter- which may be a turn off to some. For me, it just gives me fond memories of trying new things.

    ★★★★

    Reply
  58. Gerry McAuley says

    August 29, 2018 at 5:36 pm

    I am very new to the health benefits and terrific taste of the Turmeric Golden Paste. I am really enjoying trying out the various ways of using it. I am currently waiting for knee surgery and after only a week of using the paste, I am now not taking any pain killers and I am confident that I am going to be able to continue working; something that I was worried about. I love your Turmeric Tonic; I make it every morning, I substitute the coconut water for my home brewed kombucha, it tastes terrific.
    Thank you. Gerry – South Australia

    Reply
    • Katja Heino says

      August 29, 2018 at 8:53 pm

      That is wonderful to hear, Gerry! Natural remedies for the win! Happy healing!!

      Reply
  59. Laura says

    September 26, 2018 at 8:15 pm

    This is my favorite golden milk recipe so far! Turning all the ingredients to a paste really seems to help it not taste as chalky as other recipes, although I do usually find a big deposit of silty spices at the bottom of my cup still. It also saves time and makes it easy to make up a cup to drink rather than combining the spices reach time.
    I used half almond butter half coconut oil, and have used both Maple syrup and agave nectar to sweeten. I think I’m going to try adding some vanilla as well.
    I haven’t had a problem with it being too watery, it seems like my tumeric and water mix thicken up almost instantly. I imagine people with thickness problems probably don’t have the heat high enough, or aren’t using good quality tumeric…?

    ★★★★★

    Reply
    • Katja Heino says

      October 5, 2018 at 11:26 am

      I am so happy to hear that you like it. 🙂

      Reply
  60. Jennifer says

    September 29, 2018 at 11:26 am

    Wow I’m impressed. For some reason I didn’t think I would like it but I love it. Thank you so much for the recipe✌️

    Reply
    • Katja Heino says

      October 5, 2018 at 11:21 am

      Yay! I love love golden milk. This is my fav way to make it. Glad you enjoyed it.

      Reply
  61. Beth Lawton says

    September 30, 2018 at 2:17 pm

    Great recipe. I whisk a Tbsp of the paste into my saucepan of milk to get a frothy consistency. I always seem to get residue that settles in the bottom of my mug. Is that normal?

    ★★★★★

    Reply
    • Katja Heino says

      October 5, 2018 at 11:20 am

      Frothy sounds so good. Yes, it’s normal to have a bit of spice residue at the bottom as the spices settle.

      Reply
  62. Tamirra says

    November 16, 2018 at 2:11 pm

    Hello there Katja 🙂 I just wanted to say…. Turmeric has been calling my name for awhile now. I had a friend who started to take it, in a gel capsule years ago, like 18yrs. (a little hard to swallow that). She was in a severe car wreck when she was 16 and when she was about 23/24 she started suffering intense arthritis and joint pains where her bones were broken. She eventually started to buy in bulk and making the capsules herself because she decided to never be without it in her life. It worked that well for her. Mini story. 🙂 I have known of its beautiful powers, in all the different branches of my natural healing studies. As I’ve gotten older, my bones are talking to me, reminding me of all the wonderful adventures. 🙂 My inside voice kept pushing me to try golden milk tea. I make homemade chai most every morning but I wanted something warm and yummy with no caffeine for later in the day. Something I could feel good about. I’ve seen all sorts of recipes throughout the years and when I became determined to make it. I looked around to find the best sounding ONE and yours was the it. I just wanted to extend my gratitude to you, for your efforts. I made it about 1hr ago and tried some out. YUM!! I kept trying the paste to make sure I was going to be into it. I think I may of overloaded my 1st cup and was a touch weirded out by the thickness at the end. I strained it because all I had on hand was cardamom pods and seeds that I had to grind. I’ll tell you what though, I feel it and it is excellent! I’m into it. 🙂 Best wishes to you. P.S.’s I came to your recipe because of the name of your page. <3

    ★★★★★

    Reply
    • Katja Heino says

      November 19, 2018 at 4:17 pm

      Hi, Tamirra! Thank you so much for taking the time to leave your comment. I love that you love my recipe. And I love that you listened to that inner vice about what your body needs. Cheers to that! 🙂

      Reply
  63. Gwen says

    December 14, 2018 at 1:58 pm

    I have tried many turmeric paste recipes and premade spice packages and this recipe is now my favourite!! The paste turned out perfectly and it’s so delicious. I made some walnut/cashew milk and coconut milk and the combination was perfect for a cool Canadian winter evening! Thank you ?

    ★★★★★

    Reply
    • Katja Heino says

      December 17, 2018 at 8:40 pm

      I am so happy to hear that. your milk combo sounds delish!

      Reply
  64. Sanket says

    December 16, 2018 at 6:47 am

    Easy to make and enjoying it by eating one spoon at a time. Thanks for this recipe 🙂

    ★★★★★

    Reply
    • Katja Heino says

      December 17, 2018 at 8:39 pm

      Yay! Glad you like it! 🙂

      Reply
  65. Jena says

    February 22, 2019 at 10:55 pm

    I make this recipe regularly. I’ve never had an issue with separation – I stir and shake the paste relentlessly while cooking and cooling. I do not add any sugars or sweeteners and enjoy it stirred into hot water and topped with coffee cream. I use high quality, organic spices and oil. Thank you for sharing this fabulous recipe!

    ★★★★★

    Reply
    • Katja Heino says

      February 25, 2019 at 11:10 am

      Yay! Glad you enjoy it! 🙂

      Reply
  66. Kay Hutchin says

    March 28, 2019 at 9:48 pm

    Katja,
    THANK YOU soooooooo much.I have made your turmeric paste exactly as you instructed and it is PERFECT it is DELICIOUS to drink.I can not thank you enough.
    I live in AUSTRALIA,
    Cheers Kay

    ★★★★★

    Reply
    • Katja Heino says

      April 4, 2019 at 9:22 am

      Hello, Kay! Thanks for the kind feedback. So happy to hear that you like it. 🙂

      Reply
  67. Gregory Baker says

    March 31, 2019 at 10:19 am

    best golden paste recipe I have tried outstanding

    ★★★★★

    Reply
    • Katja Heino says

      April 4, 2019 at 9:16 am

      Yay! I am so glad to hear that. 🙂

      Reply
  68. Donna says

    April 29, 2019 at 10:06 am

    Love the recipe, any trouble with staining teeth? Im using a straw but still getting on my teeth.

    ★★★★★

    Reply
    • Katja Heino says

      May 3, 2019 at 10:33 am

      Hmmm…. I haven’y noticed that it stains my teeth. I would try brushing your teeth after drinking if the turmeric is showing up. 🙂

      Reply
  69. Lori says

    May 23, 2019 at 9:23 pm

    Hello, I am new here and I have been experimenting with different recipes to use my curcumin extract powder (rather than just turmeric). I wasn’t happy with several I tried, as they were runny and it was hard to get folks around here to use it. I made a paste with 1 cup of coconut oil, heated it and then added 1/2 cup of turmeric curcumin and 1 teaspoon of black pepper and then just added a bit of honey. I put it in a mason jar with a lid and just leave it with our vitamins and we all have a teaspoon everyday. I live in a colder climate so the paste has the consistency of coconut oil would in a cool room. It is easy to get a spoon of it to either eat or put in tea. I don’t refrigerate it as it would get rock hard. Do you think it is safe to use without refrigeration since there is no water, and coconut oil and honey do not usually go rancid or harbor bacteria? I would love your opinion. Thank you very much.

    Reply
    • Katja Heino says

      June 1, 2019 at 6:02 pm

      The coconut oil and honey combo should be fine out of the fridge as there is no moisture- which is what creates spoilage. Your recipe sounds awesome! 🙂

      Reply
  70. Dana says

    July 6, 2019 at 5:44 am

    Hi. Can i replace the coconut oil with MCT oil? I prefer odorless oil.

    ★★★★★

    Reply
    • Katja Heino says

      July 9, 2019 at 11:16 am

      You totally can. 🙂

      Reply
  71. Cynthia says

    July 12, 2019 at 10:14 am

    Thank you Katja for such a lovely recipe. This paste makes it much easier to get our tea in on a daily basis! I do want to ask though if using less oil is an option? Thank You!! ♥️

    Reply
    • Katja Heino says

      September 4, 2019 at 1:24 pm

      Yes, you can use as little oil as you like.

      Reply
  72. Maria says

    February 6, 2020 at 6:15 pm

    This looks awesome.
    i have been using the Earth’s Eats Paste (very shelve stable and no need to refrigerate) and have seen many benefits as most my joint pain is now more manageable.
    I will definitely try to make this one day.
    thanks
    Maria

    ★★★★★

    Reply
  73. Carol says

    April 5, 2020 at 5:11 pm

    Excellent recipe! My golden paste turned out perfectly! Thank you so much!

    ★★★★★

    Reply
    • Katja Heino says

      April 21, 2020 at 12:28 pm

      Yay! So happy to hear that. Enjoy!

      Reply
  74. Amber says

    August 23, 2020 at 3:53 pm

    Hey folks who had trouble with the solidity. I made this recipe twice, the first time I ended up with a slightly liquid result even after refrigerating, as many folks have mentioned. So the second time I simmered the paste longer in the pot (may take longer than 3 mins!) while stirring vigorously until it turned into a very very thick paste. This time the recipe came out perfect! Also keep in mind that adding honey will thin the paste as well since it does not fully harden even when cold as the oils do. So if you want a truly hard paste consider leaving the honey out and sweeten each cup as desired. Very stoked on this amazingly tasty recipe!!!! YUM. YUM. YUM.

    ★★★★★

    Reply
  75. Christina says

    November 14, 2020 at 9:17 am

    I’m glad to have typed in a few keywords and found this exact same recipe that I used last time. It is so pleasant with coffee and just sweet enough to not require further sweetener for a sense of having a healthy, low-sugar “dessert coffee.” I make it with coconut oil as the only fat. I used mine slowly over a longer period of time (maybe 3 months) and it was still in great shape. Thank you for sharing this sacred recipe!

    ★★★★★

    Reply
    • Katja Heino says

      November 30, 2020 at 11:44 am

      Yay! I’m so happy to hear that. I’ve heard it’s delish in coffee but have yet to try it that way. 🙂

      Reply
  76. Shari says

    March 18, 2021 at 9:03 am

    I just made my first batch and it was perfection! I had no issues with separation and the consistency was a smooth paste. For those who may have had issues, I recommend stirring it vigorously the entire time from start to finish, especially after adding the coconut oil.

    Thanks for this unique and tasty version of golden milk paste!

    ★★★★★

    Reply

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🍓🍓 berry season is almost here • that mean 🍓🍓 berry season is almost here • that means i can start making STRAWBERRY BANANA BREAD again 🍓 🍌• soft, moist, and exploding with fresh strawberry flavor • it's next level banana bread 

🍓🍓 hands down the best smelling thing i have ever baked • seriously! •  it's gluten and grain free • no added sweeteners, just super ripe bananas 🍌🍌🍌• i could eat this EVERY day

🍓🍓recipe link in profile 

https://www.savorylotus.com/strawberry-banana-bread/
🍋🍋 if you’re looking for a healthy, delici 🍋🍋 if you’re looking for a healthy, delicious cake to make for mother’s day, a birthday, or just to celebrate another day of life, this BLACKBERRY LEMON POPPY SEED CAKE  is it 🍋🍋 • it's beautiful, it’s tasty, + it’s guaranteed to be a crowd pleaser 

🍋🍋 2 moist layers of light + fluffy cake, smothered in sweet blackberry chia jam, and finished off with indulgent whipped cream • what i love most is the simplicity of this cake • nothing better than fresh berries + cream, IMHO • my inner scandinavian adores this cake 🇫🇮🇫🇮

🍋🍋 recipe link in bio if you wanna bake

https://www.savorylotus.com/blackberry-lemon-poppy-seed-cake-gluten-free/
💧💧DRAINAGE IS ESSENTIAL • 3 easy things yo 💧💧DRAINAGE IS ESSENTIAL • 3 easy things you can do to get things flowing 💧💧

1️⃣ HYDRATION 💧💧💧• drink half your body weight in ounces every day • start the day with 32 ounces of clean water in the first 1-2 hours that you’re awake • drink clean, filtered water • tap water can be loaded with heavy metals, pesticides, + pharmaceuticals 😵• water makes up 60 percent of our total body weight + 90 percent of brain weight 🧠• adequate water intake is essential for the body to function properly • water delivers important nutrients to all of our cells, especially muscle cells (energy!!), helps to move the digestive process along through the system,  helps with constipation, moves toxins through the body faster, and optimizes kidney function (detox!) • without adequate water, toxins can’t be excreted + then can build up in the body 

2️⃣ BOWEL MOMENTS 💩💩 • aim for 1-2 good-sized bowel movements per day (think at least banana-sized 🍌) without feeling the need to strain or feeling of incomplete evacuation afterwards • if the food that we eat is not traveling through the body fast enough, it will sit in the bowels + ferment/rot and the toxins get reabsorbed into the body 😩+ can cause abdominal pain, bloating, + gas 💨• prioritize hydration to keep food moving + eat plenty of fiber to speed up digestion • avoid inflammatory foods • take magnesium to help things keep flowing • practice enemas to hydrate colon + to increase peristalsis • get a professional colonic to hydrate, tone, + clean large intestine • keep things flowing out • better out than in 😉

3️⃣ MOVEMENT 🤸🏽‍♀️🏃‍♀️💃🏻🚴🏽‍♂️• move your body every day • walk, run, jump, dance, ride a bike • take 2 minute movement tbreaks throughout the day • the lymphatic system is one of our main waste removal systems + relies on skeletal muscle contractions to keep flowing • prioritize exercise + walking • hot Epsom salt baths stimulate circulation, improve lymphatic drainage + promote sweating 🛁🛁• sweating in a sauna stimulates the lymphatic system to release excess water + toxins 💦💦
🥥🍋 COCONUT FLOUR LEMON CAKE would be PERFECT 🥥🍋 COCONUT FLOUR LEMON CAKE would be PERFECT for this weekend 🐇🐇 • made with 2 layers of my simple coconut flour cake • smothered in lemon curd 🍋🍋 and cream • it’s light with a bright lemon flavor 🍋🍋

🥥🍋 it’s gluten + gran free • really easy to throw together • if you’ve never made homemade lemon curd, do it 🍋🍋 • it’s SO good 

🥥🍋 recipe link in bio

https://www.savorylotus.com/coconut-flour-lemon-cake-gluten-free/
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