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–+ servings
Golden milk recipe viewed from above in a ceramic mug surrounded by turmeric root, cashews, and golden glow balls
Raw Food Feast Recipes by Mirjam Henzen

Golden Milk Recipe — Made From Scratch in Less Than 2 Minutes (Raw, Vegan, Oil-Free)

Think deep gold, gentle warmth, and layers of spice that build slowly from the very first sip. Made from a blend of almonds, cashews, and macadamia nuts cold-pressed into a rich, creamy base, and layered with fresh turmeric root, ginger, cardamom, cinnamon, black pepper, and a whisper of vanilla bourbon powder. Ready in under two minutes, and it gets better overnight.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 3 servings
Course: Drinks
Cuisine: Plant-Based Nut Milk
Calories: 143
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Equipment

Method
 

  1. Add all ingredients to the Nama M1: almonds, cashews, macadamia nuts, coconut flakes, turmeric root, ginger root, peppercorns, pitted dates, cardamom, cinnamon, vanilla bourbon powder, fleur de sel, and water.
  2. Press start. The M1 blends and strains everything in under two minutes, delivering smooth, deep golden milk.
  3. Enjoy right away or pour into a Nama glass bottle and refrigerate. Shake gently before each serving.

Nutrition

Calories: 143kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 71mgPotassium: 188mgFiber: 2gVitamin A: 15IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Notes

Soaking is optional with the Nama M1 — it makes incredible nut milk without it. If you prefer to soak, leave the almonds and cashews in water for 8 hours before using. Macadamia nuts don't need soaking — they're naturally very soft and contain almost no phytic acid, so they blend beautifully just as they are.
I make all my nut and seed milks with the M1 plant-based nut milk maker — the cold-press process makes a real difference in nutrient-density, texture and flavor, especially with a spice-rich recipe like this. Use discount code RAWFOODFEAST to save on all Nama tools including accessoires.
Store in a Nama glass bottle in the fridge for up to 3 days. Nut milk separates naturally — shake gently before each serving. The flavor deepens overnight as the spices continue to infuse, so this often tastes even better on day two.
The leftover pulp from this recipe is golden, fragrant, and full of fiber. Stir it into a chia bowl, blend it into a smoothie, or use it as the base for golden milk pulp cookies — it's too good to throw away.

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